Twyla Sorrells's Recipe

Chocolate (Custard Style) Pudding or Pie Filling

Category: Desserts & Puddings

for two 8-inch pies or one big bowl of pudding

4 cups warm milk
4 eggs
1 cup warm milk (not a typo)
1/3 cup cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 stick butter
1/2 cup flour or starch

Warm the milk, not hot but warmer than room temperature. Separate one cup of the warm milk and mix it with the vanilla and cocoa powder, stirring out all lumps. Set aside. Then take the other 4 cups milk and beat in the eggs and sugar. Set aside. Melt the butter in a pan large enough to hold the 6+ cups of ingredients. Stir in the flour and make a roux. Cook at least five minutes, whisking constantly. Turn the burner down to low or med-low, then add the egg mixture slowly and cook slowly so as not to "scramble" the eggs, stirring almost constantly until very thick. Stir in the chocolate milk and let thicken again. While the pudding will thicken a bit while cooling, you want a fairly thick consistency. Pour into pie shells.

For the mud pie, top the warm chocolate pie with miniature marshmallows or marshmallow cream, Then top sparingly with chocolate chips. Place under a broiler just long enough to begin melting, then remove and smear together with a spoon. You don't want to completely blend the marshmallow and chocolate, but leave streaks to give the impression of mud.

Chill at least 4 hours before serving.