Chocolate Pudding/Pie Filling
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dessert servings
A cornstarch-based (gluten-free, flour-free) pudding or pie filling. For flavor variations, see the recipe in Everyday Cooking.
  • 3 Tbsp cocoa
  • ⅛ tsp salt
  • 1¾ cups milk (for pie -- slightly more for pudding, about ¼ cup additional)
  • ½ cup sugar
  • 3 Tbsp cornstarch dissolved in ¼ cup milk
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  1. Blend cocoa, plain milk, salt, and sugar in a saucepan over medium-high heat.
  2. Bring to a boil, stirring frequently to avoid scorching. (Milk boils "all of a sudden," then boils over quickly, so once it seems to simmer, you'll want to watch it and be ready for the next step!)
  3. Stir in cornstarch dissolved in milk (you may need to give the milk mixture a quick stir before adding, as it solidifies in the measuring cup pretty readily). Stir until pudding has thickened slightly and continue to simmer for one minute to cook the cornstarch.
  4. Remove from heat and stir in butter and vanilla. Stir to mix.
  5. Chill before serving to thicken further, or use in baked pie crust. Cover with plastic wrap to avoid a cocoa film forming on the top, if desired.
Recipe by Everyday Homemaking at