desserts
Creamy Milk Chocolate Pudding Pie
5 HERSHEY’S Milk Chocolate Bar (1.55 oz each)
2/3 cup sugar
6 Tbsps cornstarch
1/2 tsp salt
4 egg yolks
3 cups milk
2 Tbsps butter or margarine, softened
1 Tbsp vanilla extract
1 crumb crust, packaged (6 oz)
1 cup sweetened whipped cream or whipped topping
2 Tbsps HERSHEY’S Cocoa
HERSHEY’S Milk Chocolate Bar (1.55 oz) Additional, cut into sections along score lines (optional)
Share This Recipe!
Facebook
Pinterest
X
Remove wrappers from chocolate bars; break into pieces and set aside. Stir together sugar, cornstarch, cocoa and salt in 2-quart saucepan. Combine egg yolks and milk in bowl or container with pouring spout. Gradually blend milk mixture into sugar mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add chocolate bar pieces; stir until melted and mixture is well blended. Pour into crumb crust; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Remove plastic wrap and garnish with whipped cream and chocolate bar sections, if desired. Cover; refrigerate leftovers.
Baking Tip: A baked pastry crust can be used in place of crumb crust.
This recipe displayed with permission from The Hershey Company.