This recipe is from my great grandmother. It is the most delicious chocolate pie/pudding I have ever tasted
and if made correctly is not extremely sweet. I have added some extra directions to indicate the expected
textures in the steps as well as some instructions on usage of a double boiler (people asked what it was!).
Preparation time: 10 minutes (+30-60 cooling time). Serves: 1-12" deep dish pie or 4-6 bowls of pudding
||Milk (2% or Homogenised/3.5%)
||Corn starch OR
||Egg yolks (slightly beaten)
||Butter or Margerine
- Double boiler
- Small bowl to beat eggs
- Small bowl to moisten cocoa
- Small container for pre-mixing
Beware of frost free refrigerator which will cause a dehydrated skin to form over a
couple of days... assuming it lasts that long
- Mix: Sugar, Corn Starch and Salt with a small amount of cold milk until medium thick/"mushy"
- Put milk into double boiler (top) and heat until hot (not boiling).
(Double boiler help for non-experts:
This means putting water in the bottom of the double boiler and heating the water; which heats the
milk, that is in the top pot, slower and won't cause it to boil and burn as quickly and easily as
it would normally)
- After milk is hot, stir in the mixture of sugar, corn starch and salt.
- Stir the milk until thick (~5 minutes; Should be the texture of slightly runny pudding...
it will thicken when it cools)
- In a small bowl:
- Lightly beat the egg yolks
- add a small amount of the hot mixture
- stir well (~1 minute)
- then pour back into the boiler
- mix well.
- In a small bowl:
- Moisten the cocoa with a tablespoon of hot water
- mix into a medium thick/"mushy" texture
- add to the boiler
- mix well
- Cook the mixture for 2 minutes, stirring occasionally
- Remove from heat
- Add butter/margerine and vanilla, mix well
- Pour into baked pie shell (or bowls)
- Cool until below room temperature (inside of refrigerator or counter is fine)
- Store leftovers in the refrigerator