by Sandra Merville Hart

I often bake different pies during the holidays that include old favorites while trying new-to-me recipes and putting my own spin on them.

I found this recipe in a family cookbook. This will make one pie. I’ve made it as pudding and also in a pie. I prefer the pudding. There are several in my family who will probably be trying this one for Christmas celebrations this year.

Ingredients

1 1/8 cup water

7/8 cup milk (3/4 cup + 1/8 cup)

1/8 cup cocoa

1/3 cup all-purpose flour

¾ cup sugar

1/8 teaspoon salt

½ teaspoon vanilla

2 egg yolks

Combine milk and water in a double-boiler. (I don’t have a double-boiler. Instead, I used a metal mixing bowl over a medium saucepan, which works well.) Stir and then heat on medium until lukewarm. This will take 5-10 minutes. Stir occasionally.

Meanwhile, combine cocoa, flour, sugar, and salt in a separate bowl. Stir together until blended well. In another small bowl, blend egg yolks and vanilla together.

Once the milk is warm, add the cocoa mixture and egg yolks. Whisk together until well blended. Lower the heat to medium low and stir often until thickened and fully cooked. This took about 10 minutes. Remove from heat.

Cool the chocolate filling for about 5 minutes, stirring occasionally to release the steam.

Pour into serving bowl or individual serving glasses and chill until ready to serve. It makes 6 servings.

As an alternative: If you are making this as a pie, pour the filling into a baked pie shell and refrigerate until serving. Top with a meringue, if you like.  

This is a deliciously creamy, smooth chocolate pudding. The cocoa takes the chocolatey flavor beyond the cook-and-serving pudding mixes. Everyone loved it except for the one who doesn’t like chocolate—he prefers the boxed pudding mix.

Whether you serve it as pie or pudding, I hope you enjoy this chocolatey dessert as much as our family does.

Enjoy!