"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Pudding Pie Recipe

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This recipe for Chocolate Pudding Pie, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loree Salvo
Added: Monday, September 7, 2009


1/2 c. unsalted butter
3 oz. bittersweet chocolate
1 c. sugar
3 T. cornstarch
3 T. baking cocoa
1 (12 oz.) can evaporated milk
1/2 c. milk
3 egg yolks, beaten
1 tsp. vanilla
1 baked (9 in) pie shell

Foolproof Meringue
6 T. sugar
1 T. cornstarch
1/2 c. water
1/2 tsp. vanilla
3 egg whites
salt to taste

Melt butter and chocolate in a heavy saucepan. Mix the sugar, cornstarch and baking cocoa in a small bowl. Add to the melted butter and blend well. Pour the evaporated milk into a 2 cup measure. Add enough milk to measure 2 cups. Stir into the chocolate mixture. Stir a small amount of the mixture into the beaten egg yolks; stir the egg yolks into the mixture. Add the vanilla. Cook until thickened, stirring constantly. Pour into the pie shell. Spread Foolproof Meringue over the filling, sealing to the edge. Bake at 450 for 5 to 7 minutes or until golden brown. Chill, covered, in the refrigerator.
Foolproof Meringue:
Combine the sugar, cornstarch and water in a small saucepan. Cook for 5 minutes or until clear and thickened, stirring constantly. Cool slightly. Add the vanilla. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the syrup gradually, beating constantly until stiff peaks form.




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