This easy, eggless pudding was designed as a filling for fried hand pies but also works as a pudding dessert (with a little whipped cream on top, of course!). It can easily be made vegan by using coconut milk and vegan chocolate chips.


YIELD
Filling for 12 large (6 inch) or 24 small (3 inch) fried pie

TIME
Active Prep: 10 min
Cook: 10 min


INGREDIENTS

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NOTES

*For a vegan version, use coconut milk and vegan chocolate chips. Use this filling in our Amish Style Fried Pies or Vegan Amish Style Fried Pies recipes.



DIRECTIONS

Combine milk, cocoa powder, vanilla bean sugar, and salt in a small saucepan and set over medium heat. Meanwhile, make a slurry by whisking cornstarch and water in a small bowl until cornstarch is dissolved. When the milk is warm to the touch, whisk in cornstarch slurry. Increase heat and bring mixture to a boil. Once boiling, stir constantly for 2 min. Reduce heat and simmer for 1 more min. Remove pudding from heat and stir in chocolate chips (if using) until chocolate melts. Place plastic wrap directly on the surface of the pudding and set it in the refrigerator to thicken, about 2 hours or up to overnight; it gets thicker the longer it sits. Use 1 to 2 Tbsp. of filling per piece of fried pie dough, depending on the size of the dough. #HolidayPies



THANKS TO
Adapted from chocolatecoveredkatie.com

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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