Please don't get me wrong.. this is a five star recipe just the way it is. It's quick, easy, and fabulous! But with my 2nd batch, I made a few changes (according my personal taste) and it was, in my opinion AWESOME! So, I thought I would share. Firstly, instead of using white sugar I used 1/2 C of packed brown sugar. The molasses in the brown sugar always gives recipes a richer taste... especially where chocolate is involved! The original recipe calls for 3 tbs of cocoa, I used "heaping" tbs because I LOVE chocolate. I also found that 1/4 C of cornstarch was a little too much as it went the texture of jello the next day instead of staying creamy. If you add just over half of that amount and cook it slightly longer it stays creamy, opposed to the "pudding pie; cut with a knife and still keep it's shape" consistency I got using the full amount(of course, if you are using this recipe to make a chocolate pie, or you just like it that way, then by all means, use the full amount!) ... Lastly, I always use evaporated milk when cooking. It just tastes creamier to me. Thanks, Kelly!
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