Prep 20 mins
Cook 35 mins
Found this in the local newspaper just in time to make my Dad his chocolate cream pie for Thanksgiving which he loves. My Dad being a heart patient, I'm looking for ways to lower the fat in everything nowadays.
- 1⁄3 cup cocoa
- 1⁄3 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 1⁄4 cups nonfat milk
- 1 teaspoon vanilla
- Combine cocoa, sugar, cornstarch and salt in a large pot.
- Over medium-high heat, gradually blend in milk and vanilla.
- Bring to a boil, stirring constantly.
- Boil and stir until thickened and cornstarch is cooked.
- Pour into individual cups, or a pre-cooked pie shell, and chill in refrigerator until set.
- Note: times might not be correct. I used 20 minute to combine ingred. and stir the pot. Used 35 minute for refrigerator time to set the pudding. Since I haven't made this yet, I don't really know the times.
I used Splenda instead of sugar and it is good. Next time I'll increase the splenda to 1/2 cup. I like it a little sweeter.
This was wonderful and I will be making this again. I didn't cook mine on top of the stove as I despise having to stir things constantly. I used my microwave, stirring it every two minutes and it was done in about five minutes. Thanks for posting this Zeph's Wife. Made for Comfort Cafe - Winter 2010.
Well I had to make a very big change to this and that was to replace the real milk with soy. I used Fresh & Easy brand Unsweetened Organic Soy Milk. I followed the rest of the recipe exactly, except I did halve this. This was very rich, very chocolatey, but not too sweet. It thickened up nicely too. I didn't wait for it to completely cool off but started eating this warm (it had been in the fridge for barely 20 minss. Very good for a chocolate fix, and very easy. I also appreciate the fact that I was able to easily incorporate the dairy-free substitute (the soy milk). Ty for sharing Zeph's Wife. :)