Moving is NOT fun.
The level of exhaustion that I am currently at is borderline dangerous. The past several weeks have been pretty busy for me from being insanely ill with a viral infection and gastritis, to going to Disney World for a food blog conference (which was awesome btw), and packing up an apartment all by myself and then physically moving. Whew. I could definitely use a break.
While taking said break, I would love to have this Creamy Milk Chocolate Pudding Pie right in front of me. I made this pie over Thanksgiving and everyone raved on and on about it. No instant pudding here!! You make the pudding from scratch, but I will say, it is definitely worth the extra work.
Creamy Milk Chocolate Pudding Pie
Recipe from Hershey's
2/3 cup sugar
6 tablespoons cornstarch
2 tablespoons Hershey's Cocoa
1/2 teaspoon salt
3 cups milk (I used whole milk)
4 egg yolks
2 tablespoons butter, softened
1 tablespoon vanilla extract
5 Hershey's Milk Chocolate Bars (1.55 oz each), broken into pieces
1 packaged chocolate crumb crust (6 oz)
Cool whip or homemade whipped cream for topping
Stir together the sugar, cornstarch, cocoa and salt in a saucepan. combine the milk and egg yolks in a bowl. Gradually blend milk mixture into the sugar mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Remove from the heat and stir in the butter and vanilla extract. Add the chocolate bar pieces and stir until melted and mixture is well blended. Pour into crumb crust. Next, press plastic wrap onto the filling. Refrigerate several hours or until chilled and firm. Remove the plastic wrap and garnish with whipped cream or cool whip.
Refrigerate any leftovers.
Pie serves 6-8.