Best Rich Chocolate Pudding Cream Pie Filling Recipes

CHOCOLATE PUDDING PIE

Steps:

• Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
• In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
• Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
• Refrigerate 4 hours, or up to 24 hours.
• Top with whipped cream, and chocolate shavings, if desired, and serve.

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

RICH CHOCOLATE PUDDING / CREAM PIE FILLING

Steps:

• Combine 1/2 cup sugar and 2 cups milk; heat until it's just about to boil.
• 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. The goal is to mix it absolutely smoothly without lumps, not add a bunch of air to it.
• Combine the two mixes and return to the saucepan.
• Adjust the heat to medium high and bring to a boil for five minutes, stirring constantly until thickened. (NOTE: It never takes me five minutes to get to this point.).
• Remove from heat; immediately stir in 2 Tablespoons butter or margarine and 1 teaspoon vanilla.
• Pour into (cooked) pie crust or pudding dishes and refrigerate.
• 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. 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.

JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE

Steps:

• Combine pie filling mixes, milk, butter and chips in a saucepan.
• Cook and stir over medium heat, until mixture comes to a full bubbling boil.
• Remove from heat and cool for 5 minutes, stirring twice.
• Pour into shell and refrigerate for 3 hours.
• Garnish with Cool Whip topping and grated chocolate, if desired.