Ingredients
1 Quart Milk
1½ Cups Sugar
½ Cup Cocoa
⅔ Cup Flour (Scant)
4 Eggs
1 Teaspoon Vanilla (add after removing from heat)
Precooked Piecrust- bottom only
Whipping Cream or Whipped Cream
Directions
– Mix ingredients together until blended.
– Cook over medium or medium-low heat until pudding thickens.
– Stir CONSTANTLY to avoid the pudding sticking to the pot.
– Add 1 teaspoon vanilla after removing from heat.
– Pour into dishes or precooked piecrust and allow to cool to room temperature.
– Place in refrigerator until chilled approximately 3 hours.
– Top with whipped cream and serve.
from Mamo (Neda Broussard Dayries)
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