Rich and decadent, a Classic Chocolate Cream Pie is what sweet dreams are made of! Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside of a sweet pie crust.
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Everyone should know how to make Chocolate Cream Pie because it is just such a classic (along with the others The Apple Pie Recipe, Triple Coconut Cream Pie and Banana Cream Pie, to name a few). And honestly? It's not that hard to make this stunning pie. Yes, there are three components to put together--the sweet pie crust, the dark chocolate pudding, and the stabilized whipped cream, but the end result is worth the effort!
The dark chocolate pudding is the star of the show and it uses a straightforward technique (no egg tempering required!) and uses common pantry staples. While I do dive a little deeper into the best type of ingredients to use below, at its heart, this is a simple recipe with a simply delicious outcome.
This recipe is near and dear to my heart, and probably one of the oldest recipes I created, long before I launched this site. Over the years I've perfected it to be what I consider the best chocolate cream pie recipe. And I hope you'll try it so you can experience it!
So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- sugar (granulated + powdered sugar)
- dark chocolate (see more on this below)
- whole milk
- cornstarch
- all-purpose flour
- unsalted butter
- eggs
- cream cheese
- heavy cream
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
- vanilla extract
Let's Talk Chocolate
This recipe calls for dark chocolate. The cacao percentage for dark chocolate can vary quite a bit, but somewhere in the 54%-70% range is good. Basically, use a dark chocolate that you like the taste of. The sugar in the recipe balances the dark chocolate, resulting in a deeply chocolatey flavor.
If you prefer to use semi-sweet or even milk chocolate you can lower the sugar amount to ½ cup or so to sweeten it correctly.
It also calls for chopped chocolate, as opposed to chocolate chips. In an ideal world, when making a recipe that requires the melting of chocolate, it is best to use a pure chocolate bar or baking bar that doesn't contain the additives that chocolate chips do since a chocolate chip is designed to keep its shape.
Personally, I try to avoid chopping chocolate when I can. For this reason, I'm a big believer in buying couverture chocolate. Couveture is basically premium chocolate with a high cocoa butter content. I like it because it is often sold in "wafer" form, aka chocolate chips. So it serves double purpose in my home as both baking chocolate and chocolate chips. I have been buying this bag of "callets" from Callebaut, but there are other brands out there as well. This bag usually lasts me a few months, but will likely last the average baker longer.
Otherwise, if you aren't going to use chopped chocolate or couveture, use high-quality chocolate chips for the best result--By high-quality, I mean I don't recommend making this with something like Nestle, and ideally something above the store-brand like Ghirardelli, Guittard or Callebaut.
Pie Crust Options
The pie crust in this recipe is a sweet crumbly shortbread-like crust that is very stable and holds up well in the refrigerator. It's made in a food processor and does not need to be chilled before you can roll it out. However, it does need to be chilled briefly before you blind-bake it. And yes, it absolutely does need to be blind-baked since the filling of this pie is just a pudding that never goes into the oven.
In case you are new to blind baking, check out this guide on How to Blind Bake Pie Crust.
If you don't want to make a pie crust, a quick Oreo Cookie Pie Crust would be really awesome with this pie. It's delicious when paired with the chocolate pudding and can be a no-bake easy option for making this pie.
A third option would be this delicious Chocolate Pie Crust, that is similar to the pie crust this recipe calls for, but a chocolate version. So double chocolate!
I would not suggest using a flaky pie crust for this pie, since it will be served cold. Flaky pie crust tends to taste stale and hard when cold. But if you really want to, you can use this Butter Pie Crust recipe.
Step-By-Step Recipe Overview
Three components are needed to make a chocolate cream pie, the pie crust, the pudding filling and the whipped cream.
Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater details to ensure success.
Step 1: Make the sweet pie crust in the food process, then briefly chill it.
Step 2: Roll out the dough, then blind bake it. Set aside.
Step 3: Add all chocolate pudding ingredients to a pot.
Step 4: Cook until thickened, and bubbling throughout.
Step 5: Transfer the chocolate pudding to the prepared crust and chill until set.
Step 6: Prepare the whipped cream until stiff peaks form.
Step 7: Spread the whipped cream on top.
Step 8: Decorate with additional chopped chocolate, or as desired.
How to Decorate the Pie
It's perfectly acceptable to leave the pie unadorned since it already has that gorgeous cream top. But, it's always a fun idea to decorate the pie to give a "sneak peek", a tease perhaps, as to what is hidden below the whipped cream.
Since you are already chopping chocolate to make the pudding, it makes sense to chop some extra to sprinkle on top of the pie. You could also drizzle a bit of chocolate ganache on top of the whipped cream!
Kelli's Best Tips
As with most pies, there are a few steps you need to do to get to the finished pie, though I promise none are especially difficult. I'd even categorize this pie as a beginner pie. That being said, here are my best tips for successfully making it:
- This may seem silly, but be sure to read the recipe through. Nothing will much you up as much as not reading all through, preferably twice. There are a few times you need to make sure steps have been completed, such as making sure the pie crust is fully prepared before you start the pudding.
- Make sure the dough is chilled enough, both when rolling it out, and when baking. And be sure to flour your work surface so that no pastry gets stuck as you are rolling it out.
- When making the pudding, have a rubber spatula and a whisk handy. I use both to make sure the the mixture cooks evenly. I swap between using them while I’m cooking the pudding to make sure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent cook.
- Don’t walk away from the pudding. It takes no more than 10 minutes to cook. Also, it’s especially important to stir almost constantly in the beginning when you are cooking it to ensure no egg yolks get stuck to the bottom of the pot and scramble.
- When making the whipped cream, ensure the cream cheese has no lumps before you add the heavy cream. I realize it's a small amount of cream cheese that needs to be whipped, so it can be tricky making sure it's mixed in the stand mixer. If you are having trouble, just use a rubber spatula to mash the sugar into the cream cheese until it's smooth.
- Because of the stabilized whipped cream, the pie will keep well for one day. However the longer it sits, the thicker the pudding will set, until it eventually it will start to release some liquid. This pie is best served within 24 hours of making the pudding.
Chocolate Cream Pie Video
More Cream Pies:
- Butterscotch Cream Pie
- Strawberry Cream Pie
- Pistachio Cream Pie
- Banana Cream Pie
- Triple Coconut Cream Pie
More Chocolate Recipes
I am so honored when you make a recipe from my site! If you make this Classic Chocolate Cream Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on instagram!
Full Recipe
Classic Chocolate Cream Pie
Rich and decadent, a Classic Chocolate Cream Pie is what dreams are made of. Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside of a sweet pie pastry. See the body of the post for more details about making this pie and the different pie crust options, as well as tips and tricks.
- Total Time55 minutes
- Yield8-10 Servings
Ingredients
For Sweet Pie Pastry:
- 1-½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ½ teaspoon coarse kosher salt (see note)
- ½ cup (113 grams) cold unsalted butter, diced into ½” pieces
- 1 large egg
For Chocolate Pudding:
- ¾ cup (175 grams) granulated sugar
- ¼ cup (30 grams) cornstarch
- Pinch coarse kosher salt
- 2 large egg yolks
- 3 cup (680 grams) whole milk
- 8 ounces (230 grams) chopped dark chocolate, plus more for garnish
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon vanilla extract
For Stabilized Whipped Cream:
- 2 tablespoons (30 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup (230 grams) heavy cream
Instructions
Prepare the Pastry:
- Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the eggs and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a flour-dusted work surface.
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer while the oven preheats, at least 15 minutes.
- Preheat the oven to 375ºF.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), pushing pie weights to the edges.
- Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes or until the pastry is fully cooked through. Set aside until ready to use.
Make the Pudding:
- In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks and about ⅓ of the milk until smooth. Whisk in the remaining milk, then stir in the chopped chocolate.
- Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes.
- Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding through the strainer. Whisk the butter and vanilla into the pudding until fully combined.
- Transfer the pudding into the prepared pie crust. Place a piece of plastic wrap on the surface of the pudding to prevent a "skin" from forming. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.
Assemble the Pie:
- To the bowl of an electric mixer fitted with a whisk attachment, add cream cheese, sugar, and vanilla. Beat until the cream cheese is smooth, about 1 minute, scraping the bowl as needed. Add the heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
- Place whipped cream on top of the pie. Using an offset spatula spread the cream evenly on top of the pie. Garnish the pie with additional pieces of chopped chocolate.
- Serve immediately or keep chilled until ready to serve, up to 1 day.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Want a quicker option for a pie crust? An Oreo Crumb Crust works well here too.
Due to the stabilized whipped cream, the pie can be kept fresh for a day. However, as time passes, the pudding will become thicker and eventually release some liquid. It is recommended to serve the pie within 24 hours of making the pudding for best taste.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Keshnee
This is always my go to recipe for making pudding for my family. It’s so delicious. Just rich enough. And I love the texture! Sometimes I halve it. Sometimes I make the full amount and pour half into a tart shell and save the other half for pudding for the rest of the week. It’s just the best!
S
Hi,
Why do you strain the pudding? And why add the butter (did you soften it or is it straight from the fridge) and vanilla after and not initially with the chocolate?
Thank you!
Kelli Avila
Straining the pudding removes any bits of egg that aren’t smooth, like the chalaza, and the butter is added at the end to create a fat emulsion that improves both texture and flavor. I appreciate your curiosity, and you’re right to ask since everything in the recipe has a purpose. -Kelli
Maureen Highkin
This is a wonderful recipe. I have been making it at Christmas for the last three years. I don’t make the crust. I buy a Keebler shortbread crust. Thank you for a great recipe.
Maureen
Natalie
Do you think this can be frozen to keep fresh? I’m needing to make a few days in advance and not trying to ruin my sons favorite part of Thanksgiving
Kelli Avila
I don't think this will freeze well. It will release a lot of liquid once defrosted and will not be quite as creamy.
Tweeks
I have made three times now. Everyone raves! Perfect crust recipe! My perforated tart pan held all the chocolate, just barely, because I bout the two inch high pan. This is doo good and easy for a new baker.
Terry Weeks
Perfect! Set up beautifully. I now have a go to recipe for this pie!
I put a candy thermometer in the pudding, cooked for 8 minutes on what I guessed might be medium on the gas stove and it reached 185f. Big bubbles. Cooked 4 more minutes same 185. I was afraid to increase heat as I didn’t want to scorch it. So a bit concerned that I didn’t get to 203f. Maybe it did, who knows, bad thermometer? Anyway, perfect set. My perforated tart pan was correct size. Good crust, no sag, but maybe too hard in my perforated tart pan?
NOW, I’m looking to recreate my earlier accidental experiment in the perforated tart pan.
Butter/crisco crust, 1/3 or 1/4 of 2 crust recipe, so pretty thin crust. Don’t know what temp, 400 maybe. Foil and bean pie weights. Maybe. It was thin, golden brown, tasted like shortbread cookie, no sugar, slumped, but who cared, it was sooo good.
Your Shepherds pie is next. My British parents always called the ground beef version shepherds pie, not cottage pie.
We ate plenty of lamb, just not as pie.
Mom’s shepherds pie was beef, onion, salt. Dad added a can of baked beans. Dads was better. Both grew up with rationing during the war.
Thanks!
T weeks
Hi Kelli,
I made a chocolate pie from another source last week. I didn’t like the pudding part. I did like the pastry part. (I’m a very very newbie baker). I used the perforated tart pan with a butter/crisco crust. It was just amazing. It came out like shortbread.
Would the perforated tart pan work with this recipe? I’m into experimenting.
Kelli Avila
If it's a traditional sized tart pan, than it's technically too small for this recipe. But that's easy, just leave out some of the chocolate pudding. Fill it until it reaches the top of the tart, and then set aside the rest to eat.
Brooke
This was PERFECT!! Thanks so much, best chocolate cream pie i’ve ever made!!!!
Kelli Avila
Yay, happy to hear it was a hit! Thanks for your note. –Kelli
Jennifer
Pudding did not set despite all of the cornstarch. Liked the whipped cream alternative.
Kelli Avila
Hi Jennifer, If the pudding didn’t set, it’s unequivocally due to one of three reasons: it either didn’t reach the proper temperature (203ºF), which is just about a boil, or it was severely overboiled—though that’s highly unlikely. Another possibility is if the pudding had already cooled and was then stirred or whisked. Once pudding sets, mechanical stirring breaks the bonds formed by the cornstarch, causing it to become slightly thin.
Becky
Can you make this with semi sweet chocolate?
Paula
Made this pie for Thanksgiving and it was delicious! Chocolatey and smooth. I used a good chocolate and right now I can't remember which brand. 🙂 Everyone really enjoyed the pie and really so much better than boxed pudding. Thanks for the great recipe!
C. W.
Could you explain what is in parentheses after "cornstarch." Says the quantity of cornstarch in the recipe needs to be increased if one prefers a "set" pudding. How can it be sliced into pieces of pie if it is not set? At first, I thought I'd jumped to a pudding-only recipe served in a bowl. What am I not understanding, please. Is the quantity correct in the full recipe at the bottom of post? I'd prefer that it would not be soft when sliced for serving.
Kelli Avila
Apologies, there was a typo carried over from my pudding recipe! I've updated that to avoid confusion. Yes, the recipe is correct and the pie sets perfect as the formula instructs.
Kay
This pie is incredible. The filling set perfect and was perfectly balanced with the whipped cream. A hit at our Thanksgiving dinner. Kelli has the best pie recipes!!!
Kate Wilkinson
I call this pie "Happy Surgeon Pie" since it made some hungry surgeons truly very, very happy. I made this for a doctor friend when I went to her house for dinner, and she took the leftovers to the hospital the next day to share with her team. Apparently a fight broke out over them because they loved the pie so much! I also hope no patients suffered delays while their doctors fought over a pie! But seriously, this pie is exceptional and the directions are very easy to follow. If you're nervous about making a custard/pudding pie, don't be - Kelli gives great instructions and tips. The crust was also delicious. 10/10, will be making again (but maybe I won't share with the surgery wing)!
Kelli Avila
Best comment ever!
Mary
Can you please clarify if the chocolate should be unsweetened dark chocolate like a baking bar chocolate?
Kelli Avila
Hi Mary---there is a whole section in the article that talks about what type of chocolate to use. Dark chocolate is different than unsweetened chocolate. Unsweetened chocolate is simply chocolate without ANY sugar added. Dark chocolate has sugar added to it. Check out that section for all my advice.
Christine Smith
I made this pie today for my daughter’s birthday dinner, it was amazing. The crust came together so easily and I had no trouble rolling it out. The pudding took longer than stated to thicken but I probably had the heat too low. I will definitely make this pie again.
Brandi
I have vanilla bean paste would that work instead of the liquid extract?
Kelli Avila
Yes!
Ali C
Absolutely amazing! Pie crust came together beautifully. Pudding took just a bit longer to cook, but I kept moving it, and all was well! Voted best pie by kids and adults alike!
Carolyn Naylor
Can I substitute arrow root for cornstarch? Can i substitute non dairy milks in the recipe?
Kelli Avila
Hi Carolyn, I have not tested either of those substitutions, so you'll have to do some experimenting on your own! If you do, would love to know how it goes. -Kelli
Liz
This pie is like the diner chocolate cream pie of my dreams, only even better. It has the nostalgia for the diner pie, but when made with high-quality ingredients, it's elevated and just sublime. The recipe is beyond easy to whip up, and the pie sets perfectly. The stabilized whipped cream is brilliant and doesn't taste of cream cheese. I've made this recipe 2x now (once last year, and then again this year) and will be using it for years to come!
Hart
Hi! I am wondering how long the whipped cream will be stable? Thanks.
Kelli Avila
Typically about two days.
Jennifer
I have made this pie several times its fantastic but i came back to rave about this crust. Amazing! Ive used it so many times when i needed a stable crust that doesn't sog . It has become a go to because it has the durability yet doesn't lack in flavor or texture. Definitely worth keeping this recipe on hand. Keep it on the thinner side for optimal results
Kelli Avila
Hi Jennifer! Agree--love this pie crust recipe! I have thought about making it a stand alone recipe bc I think it deserves it. Thanks for sharing your experience! -Kelli
Marie
Is there a substitute for eggs in this recipe? It looks amazing but my son won't eat eggs.
Sharis
Made this yesterday for a family dinner, and it was a huge hit!!!
The crust and filling were easy to make, and turned out perfectly.
2 notes: I did reduce the amount of sugar in the pudding to 1/4 cup because I only had semisweet chocolate on hand.
I had to bake the uncovered crust for 12 minutes (not 8 as written).
Susan
I've made this pie twice and it never disappoints! Thanks Kelli!
Jennifer
My adult brother has been waxing nostalgic all year over a chocolate cream pie from our childhood. After several failed purchases , I decided to make one for Thanksgiving this year and I chose this recipe. So glad I did! This pie is a step above the rest. Absolutely fantastic and the crust is what really makes it "old school" authentic Definitely take the extra time and make this crust! It is a perfect partnership but most importantly it doesn't get soggy. Quality chocolate is important, it's the focus after all. This is one of those recipes where you will benefit from reading the entire bit and taking the advice provided. Iknow I like to tweak recipes and put my own stamp on things but it really is the difference between a great pie and next level
I am making it again for Christmas because he asked with a grin from ear to ear.. That alone makes this a special recipe for me and likely a new holiday staple. Thank you Kelli for sharing this with us!
Kelli Avila
Jennifer, thank you for sharing your experience and your kind words. I'm so glad you enjoyed the recipe!
Sara
I made this pie for thanksgiving and I have to say it may have been my favorite of all the ones I baked. I was so skeptical that it would all come together at first. Only because I’ve had so many custard fails in my pie baking life. But it totally worked! It set at just the right amount, firm enough to get a slice but very silky texture. This will be one of my forever recipes now 🙂
Aubrey
If I don’t have a food processor…how can I make the crust? Thanks so much!
Kelli Avila
Yes! You can make it by hand by working the butter well into the flour. And then adding in the rest. Give it a quick knead until it comes together.
Sadie
Hello!! Your video for this looks absolutely delectable, I’d love to try it!! Quick couple questions before I start though, could I use a pastry cutter in place of a food processor for the pie crust? And are there any dairy-free substitutions for the whole milk by any chance? If I can make it, I’d replace your whipped cream with a super yummy custard I think would pair beautifully💖
Kelli Avila
Hi! Yes, you can make the crust by hand with a pastry cutter--just be sure to really work the butter in well. I think this would work fine with any dairy-free milk you like! Hope you enjoy!
Kaeri Carroll
I had a disc.of all butter pie dough to use up, so I made this (my first cream pie). Simple, lush, delicious, easy!! (I made one edit to the recipe because I didn't have dark chocolate - I used semi-sweet chocolate chips, added a couple of tablespoons of dark cocoa powder and a splash of cold coffee) - came out lovely!
Kelli Avila
So glad you enjoyed it Kaeri! -Kelli
Melinda Nachman
The pie was delicious but it didn’t set correctly. I followed the directions to a T not sure what went wrong.
Kelli Avila
What did your pudding look like? Was it thick and bubbly before you took it off the stove?
Laura
Another delicious recipe! I made it with the Oreo crust and it was fantastic! 🙂
Elizabeth Ortiz
Made Recipe for Thanksgiving! Was a hit!! Delicious rich and creamy chocolate. Very decadent! Great recipe!
Nicole
Fantastic recipe! I made this for my Mother in laws Birthday and there wasn’t a morsel left. I used your graham cracker crust recipe instead of a traditional crust and omg! Heaven! Thank you!!!
Erica
Made this for Thanksgiving 2021 and omg it was gone after a few minutes. So amazing!!!
Natalie
Hi Kelli,
A quick question before I give this a go. We generally have 2% milk on hand. Would that work for this recipe? We also always have half and half on hand. I appreciate your advice! Take care!
Kelli Avila
Hi Natalie! Thanks for all the comments/reviews. Go ahead and use the 2% you have on hand! Enjoy! -Kelli
Vicki
Made this recipe in a tart pan for thanksgiving. It was delicious! Best chocolate pie recipe! Will be making this one again!!
Kelli Avila
So glad you enjoyed, Vicki! -Kelli
Adryan
I made this delicious pie for Thanksgiving/husband's birthday and he loved it. He's already requesting I make another one. The recipe is easy to follow with a delicious result. 🙂
Kelli Avila
Thanks for sharing Adryan! Glad you both enjoyed it! -Kelli
Shify
Thank for your great recipes !💜💜
Vince
Just spectacular! Ended up making the filling with 6 oz. 54% plus 2 oz. 72% cacao, and without sugar (but with vanilla) in the whipped cream. Thank you for another amazing recipe Kelli!
Kelli Avila
Oh Vince you've made my day! I'm so glad you enjoyed it!
Vince
Thank you Kelli!
Vince
Hi Kelli! Do you use semi- or bittersweet chocolate in the filling? What cacao percentage do you recommend?
Kelli Avila
I've used both! Bittersweet if you want it to be more of a dark chocolate cream pie. I typically buy dark chocolate in the 70% range.
Patty
I made this today and it went together beautifully. I ended up splitting the chocolate using part hard baking chocolate and part powdered cooking chocolate. No whole milk, so used 2% for 2-1/2 cups and heavy cream for the rest. There was no mention about putting the hot pudding into a partially cooked crust and I didn’t want the crust to break down from the heat so I cooled both and added the pudding after things had lost the heat. All is well, and I so appreciate finding your recipe! Its great. Thank you.
Dana
This is such a great recipe! I made it for thanksgiving and making again tonight for Christmas Day. Very easy to follow the instructions and the pudding is amazing.
Rosella B.
OMG! This recipe was like my grandmothers that we loss when moving, it, was so easy to make and when it was done I tasted it, and was in total shock!!! It tasted just like my grandmothers old recipe we lost, I could not believe it, so I rushed over to my mothers house to have her taste it to make sure I wasn't just imagining it, and sure enough, my mother said the exact same thing, I am so grateful to you for restoring something that was so valuable to my family. Thank you!!!
Kelli Avila
Thanks for stopping by and letting me know! I'm so glad you loved it, and that it brought up some good memories!
Allison W
Super easy. Super delicious. And this may be the best chocolate pudding I've ever had.
Kelli Avila
I'm so glad you enjoyed it! Thanks for stopping by and letting me know!