Chocolate Espresso Pudding Pie
  • 2½ cups whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 3 eggs
  • ¼ teaspoon salt
  • 8 oz chocolate (I use Ghirardelli 60% Cacao Chocolate Chips)
  • 2 teaspoons instant espresso powder
  • 4 tablespoons butter
  1. *you will need to bake a pie crust first.
  2. Alternatively you can pour the pudding into dishes.
  3. In saucepan over medium heat, whisk milk, sugar, cornstarch, eggs and salt.
  4. As soon as it's warm, pour in the chocolate chips, butter and espresso powder.
  5. Whisk until it comes to a full boil.
  6. Stir constantly for a minute.
  7. Remove from stove.
  8. Pour into pre-baked pie crust.
  9. Allow to cool at room temperature, then place in refrigerated until fully chilled.
*if you pudding is not super smooth, pour it through a fine stainer before pouring into the pie crust.
**top with fresh whipped cream and chocolate curls
Recipe by Created by Diane at