This pie is made from scratch and includes coffee! I decided to make pudding from scratch after watching my grandma whip up pudding on her stove top. She ran out of the boxed mix she kept on hand, but years of making it from scratch had imprinted the recipe on her brain. She was beautiful and efficient and I was inspired. Grandma is gone now, but every time I make pudding I think of her.
442 per serving
- 1 Baked and cooled pie crust, Homemade is better, but use what you want!
- 1 cup Dutch-processed cocoa powder
- 1 cup Cornstarch
- 2 cup Granulated white sugar
- 1 cup Salt
- 1 teaspoons Instant coffee, (optional)
- 1 cup Milk, (I use 2%)
- 1 teaspoons Vanilla Extract
Place all dry ingredients together in a saucepan and mix until combined.
Very slowly add in the milk stirring the whole time.
Cook over medium heat while stirring slowly and constantly until mixture thickens and starts to boil. Let the pudding boil for 30-45 seconds while you stir.
Remove pan from heat and stir in vanilla.
Pour pudding into baked pie crust.
Cover and refrigerate for at least 4 hours. When using homemade pudding be sure to place plastic wrap directly onto the pudding to avoid a pudding skin.
Add your choice of topping before serving. I chopped up two peanut butter cups and placed them on top of the pie. Other ideas include whipped cream, Andes mints, or Butterfinger.