Chocolate Pudding Pie Recipe - HOMEMADE! (2024)

FAQs

Why is my chocolate pudding pie runny? ›

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Take care, however, because you also don't want to overcook the filling which will make it very dense, and can even make it start to weep and separate. What causes a chocolate pie not to set up? A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees.

Mix in a Sweet Addition

Sprinkle in chopped nuts, chocolate chips or baking spices like cinnamon or freshly grated nutmeg. Don't be surprised if folks go back for seconds! And you can always top with sprinkles, too. They make everything more fun!

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

I usually add 1/4 C less milk than specified. Cooling the pudding for an hour also helps to make it thick. I use at least half heavy cream in place of the milk...

Spoon 1 tablespoon of cold water into a small bowl or measuring cup, or every cup of milk or cream in your pudding. Sprinkle the powdered gelatin over the cold water and let it rest for 2 to 3 minutes, until the granules have absorbed the water and become evenly plump and swollen.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

Funnily enough, it's super simple. First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.

Tips. You can substitute 3 cups regular milk for evaporated milk if you want to deviate and make regular plain pudding.

Add condensed milk and water and stir to combine. Use medium low heat and stir regularly until cit begins to thicken. Once it starts to thicken, stir constantly until it begins to boil/bubble. Allow pudding to cook for one more minute after it first begins to boil/bubble.

What is the best milk for pudding mix? ›

Soy milk is another great option that is inexpensive and easy to find at the grocery store. It has a bit thicker consistency than dairy milk and will mix well with the pudding powder. Soy milk is also higher in protein than other types of plant milks, so it will help give the pudding a thick, creamy texture.

You overheat the eggs, used too much sugar or exposed the meringue to excess humidity. Dew point above 65° will do it. Next time use an Italian meringue for pastry to be kept overnight.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

Custards firm up as they cool, so if you're after perfectly clean, sharp slices, your pie needs to be fully set—and the only way to accomplish this is with an overnight rest in the fridge. Cover the pie with plastic wrap or foil, chill overnight, and bring to room temperature before serving.