Rich Chocolate Pudding / Cream Pie Filling

1. 1

   Combine 1/2 cup sugar and 2 cups milk; heat until it's just about to boil.

2. 2

   While the milk/sugar is heating, combine the remaining ingredients (egg yolks, sugar, 1/4 c flour, cocoa, salt, 1/4 c milk) EXCEPT for butter and vanilla in a blender or mixer on low.

3. 3

   The goal is to mix it absolutely smoothly without lumps, not add a bunch of air to it.

4. 4

   Combine the two mixes and return to the saucepan.

5. 5

   Adjust the heat to medium high and bring to a boil for five minutes, stirring constantly until thickened.

6. 6

   (NOTE: It never takes me five minutes to get to this point.

7. 7

   ).

8. 8

   Remove from heat; immediately stir in 2 Tablespoons butter or margarine and 1 teaspoon vanilla.

9. 9

   Pour into (cooked) pie crust or pudding dishes and refrigerate.

10. 10

    Note: if you're using this for a pie, a beautiful meringue can easily be made with the three egg whites you'll have left over from this recipe.

11. 11

    I'd suggest looking up #28458 and referring to those directions for how to create it -- remember to leave your crust with about ten minutes left to bake so that you don't burn it while toasting the meringue.

* Per serving · 4 servings · Values may vary.

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