Chocolate Pudding and Pie Filling

By pknaub

Ingredients

• 3 T cornstarch
• 1/4 cup half & half
• 1/2 cup sugar
• 1/3 cup plus 1 T unsweetened cocoa
• scant 1/8 tsp salt
• 1/3 warm water
• 1 ounce (1 T) semisweet chocolate chips (or chopped bar)
• 1 3/4 cup half & half
• 1 1/2 tsp vanilla

Preparation

Step 1

1. Combine cornstarch with ¼ cup half & half. Set aside.
2. Combine sugar, cocoa and salt in a heavy saucepan. Gradually add water, stirring to make a smooth, runny paste.
3. Stirring constantly, bring paste to a boil over medium heat and then remove from heat. Add semisweet chocolate and stir quickly until melted.
4. Thoroughly stir in 1 ¾ half & half. Add the cornstarch mixture and stir to thoroughly combine. Bring this mixture to a boil over medium heat, stirring constantly, until the mixture thickens. When the mixture is thick, cook for one minute while stirring and then remove from heat. Add vanilla and stir well.
5. Pour pudding over pie crust and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours. Serve with whipped cream.