Old Fashioned Chocolate Pudding Pie
Ingredients
- 1 prepared 9 inch cookie crust storebought or homemade
- 3 cups almond milk divided
- 1/4 cup cornstarch
- 1/3 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 3 tablespoons semisweet chocolate chips
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 F. Bake the crust for 10 minutes, remove from oven and let cool.
- In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. It’s okay if the cocoa is a bit clumpy at first, it will dissolve eventually.
- Bring mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.
- Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.
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