Easy, homemade chocolate pie recipe has a "from scratch" pudding filling that's rich and creamy. Lots of old fashioned flavor! I suggest using the instructions for cooking in the microwave. It's the easiest technique and there's no chance of scorching.
Combine sugar and milk in a large bowl; whisk until smooth.
Mix the flour, salt, and cocoa in a small mixing bowl and then carefully whisk into the milk mixture.
Cook over medium low heat stirring constantly until mixture thickens.
Whisk some of the hot mixture to the egg yolks and then quickly stir the egg yolks into the pudding mixture.
Heat for approximately one more minute. Mixture will be quite thick and will coat the back of the spoon.
Remove from heat and add the butter.
Stir until melted and add the vanilla.
Microwave instructions
Mix all of the ingredients together except the egg yolks, butter, and vanilla.
Microwave on 100% for 3 minutes.
Stir.
Microwave on 50% until the mixture thickens.
Whisk some of the hot mixture into the egg yolks then whisk the egg yolks back into the pudding.
Microwave on 50% for 2 minutes, or until the mixture is thick and creamy.
Stir in the vanilla and butter.
Assembling the pie
Pour the hot filling into baked pie shell.
Spray plastic wrap with no stick cooking spray and put it carefully, spray side down, over the surface of the filling while it's hot.
Chill several hours or overnight.
Video
Notes
Storage:You can make this easy no bake pie up to 3 days ahead of time, cover it tightly and keep refrigerated. Leftovers will be fine for a day or two after that.This recipe does not do well in the freezer.Tips:
Do not make this pie with lowfat or skim milk. You'll lose the silky texture.
Be sure to bring the eggs up to the same temperature as the milk mixture by mixing in the hot mixture a little at a time (tempering). This will keep them from curdling and turning into scrambled eggs.
If you do curdle the eggs slightly you can push the pudding through a strainer to get the lumps out.
If you are making this on the stovetop take your time and be patient. Cook over medium low heat in a heavy saucepan or you run the risk of scorching the bottom. Stir slowly and constantly.
Use a homemade pie crust or make it quick and easy with one from the store.
Some people use the leftover egg whites to make a fluffy meringue topping. I don't care for it that way but you sure can if you want to. You can use the meringue from this recipe.
Spray a sheet of plastic wrap with no-stick cooking spray and lay over the top of the hot pie filling to keep it from forming a skin. The cooking spray keeps the plastic wrap from sticking.