Chocolate Espresso Pudding Pie
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 eggs
- 1/4 teaspoon salt
- 8 oz chocolate I use Ghirardelli 60% Cacao Chocolate Chips
- 2 teaspoons instant espresso powder
- 4 tablespoons butter
Instructions
- *you will need to bake a pie crust first.
- Alternatively you can pour the pudding into dishes.
- In saucepan over medium heat, whisk milk, sugar, cornstarch, eggs and salt.
- As soon as it's warm, pour in the chocolate chips, butter and espresso powder.
- Whisk until it comes to a full boil.
- Stir constantly for a minute.
- Remove from stove.
- Pour into pre-baked pie crust.
- Allow to cool at room temperature, then place in refrigerated until fully chilled.
Notes
*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
**top with fresh whipped cream and chocolate curls