This is a great recipe, but if you make it, be sure after you add the eggs, to bring it back up to a boil, and once it is boiling, let it bubble for a full minute or even maybe two minutes. There is an enzyme in eggs that needs to be killed by the heat. The enzyme liquefies protein coagulation, so if you do not kill it with the boiling, your pudding will liquefy after it thickens. That may have been the problem with previous critical reviews. This is a delicious pie and should really be called Double Chocolate CUSTARD pie.
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This is a great recipe, but if you make it, be sure after you add the eggs, to bring it back...