– ABSOLUTLY wonderful! I’ve made many pies, but never a chocolate cream, and I’m so glad I came across this recipe. I used 4 generous tablespoons of cornstarch and it thickened up nicely. I tried using a rubber spatula but that seem to create clumps, so I found that a wire wisk worked much better. Be sure to keep stirring! Also, instead of a regular pie crust, I used a store-bought chocolate graham cracker crust. I was practically licking the pot clean by the time I was done cooking. Add some whipped cream and chocolate curls and I know I’m going to have one happy father-in-law tomorrow! Thanks for this recipe!
– Love this recipe. This is the third Thanksgiving in a row I’ve made it; see a tradition developing to appease my chocoholic husband : ) Do use 4 tablespoons of cornstarch, and it’s not necessary to stir *constantly* while waiting for it to come to a boil, just keep the heat moderate and stir frequently with a whisk, making sure to get the bottom and sides of pan to make sure there’s no sticking or lumping going on. And puh-LEEZE use real whipped cream–don’t insult this lovely from-scratch pudding recipe by dolloping Cool Whip on top : )
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