Brown Family No-Bake Chocolate Pudding Pie
Ami of Alaskan Bush People shares one of her favorite holiday dessert recipes.
Celebrate the holidays with something sweet for your friends and family. This is the PERFECT Bush recipe because you can cook it over an open fire and it doesn’t require any baking so no need to worry if you can’t get access to an oven!
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1 Tablespoon of granulated sugar
- 3 level Tablespoons cocoa
- 1 graham cracker crust
- 2 cups whole cow’s milk
- 1 pint of whipping cream
- 3 chicken eggs
Instructions:
In a medium-size bowl, combine the granulated sugar, flour, and cocoa. Don't pack the cocoa, simply level it with the back of your cooking spoon. If you prefer a darker chocolate pie, simply add a tiny bit more cocoa. Mix these dry ingredients thoroughly. You will notice that the sugar breaks the powdery cocoa apart, allowing for the dry ingredients to become equally mixed. Now, using the back of your mixing spoon or your hands, make a small well in the middle of the dry ingredients. This well acts like a small bowl to hold the wet ingredients as you add them, rather than the liquids running to the sides of the bowl- anything that limits your cleaning process is crucial- no time to waste in the bush!
Pour 1 ¾ cup milk into a pot and begin to heat it up on a very low heat- do not let it get scorched! Take your other ¼ cup milk and pour it into the well of the dry ingredients.
Crack the eggs one at a time, and separate the egg white from the yolk. Put the three egg yolks into the well with the milk. You can save the egg whites to use with something else, like an omelet- no need to waste!
Now that the milk and egg yolks are added to the dry ingredients, you can gently mix it together. When the mixture is completely mixed, add it to the warm milk. Make sure you are using a low heat setting, and remember to stir the pie filling constantly because as it begins to thicken it can easily scorch.
* If you have access to a double broiler, I included an amendment to this heating step below
When the pie filling is very thick, take it off of the heat. Add 1 teaspoon of vanilla extract. Incorporate the vanilla into the pie filling. I usually stir the pie filling gently for a few minutes, allowing some of the heat to escape, and helping to keep the creamy consistency.
Pour the pie filling into a graham cracker pie crust. Personally, I make a homemade graham cracker crust, but when time is short, or it is a spur of the moment idea, you can use a store-bought pie crust. Spread the pie filling out evenly, in the pie crust, and set it aside to cool. When your pie has cooled, and you are ready to eat it, top it off with some delicious homemade whipped cream.
IF YOU ARE USING A DOUBLE BOILER:
Put the required amount of water into the bottom pan of the double-boiler. Place the smaller double-boiler pan on the top of the larger pan that contains the water. Pour the two cups of milk into the top pan of the double-boiler. Take 1/4 cup of the milk out, and pour it into the well of the dry ingredients. Begin heating the milk while you finish mixing the dry ingredients. It takes it a little longer to thicken in a double-boiler, instead of directly on the burner, but it is easier to create the perfectly smooth, and creamy pie filling.
ALTERNATIVE FLAVOR: BANANA PUDDING
Another variation that I make with this recipe is Banana Pudding. Simply omit the cocoa, and use 1/4 cup all-purpose flour, creating a vanilla pudding. In a serving bowl, about two quarts, make alternating layers of Nilla Wafers, pudding, and banana slices. This variation can also be prepared in single-serving dishes.
