Can I use instant pudding instead?
You can. It will be quicker, but you will miss the deep, cooked chocolate flavor and that glossy, custardy texture. If you do go instant, use a good quality mix and fold in a handful of melted semisweet chocolate for a little upgrade.
Why did my pudding get lumpy?
Usually one of two things: the eggs cooked too fast, or the heat was too high without enough whisking. Keep the heat at medium, whisk constantly once it starts warming, and do not skip tempering the yolks. If lumps happen anyway, strain the pudding through a fine-mesh sieve while it is hot.
How do I keep a skin from forming on the pudding?
Press plastic wrap directly onto the surface of the warm pudding before chilling. That is the whole trick.
Can I make this without eggs?
Yes. Skip the yolks and increase cornstarch to 1/3 cup. Cook until it bubbles for a full minute while whisking. It may take a minute or two longer to thicken, and if it tightens up too fast, whisk in a small splash of milk at the end to loosen it. The texture is slightly less rich but still delicious.
What if my pudding seems too thin after chilling?
That usually means it did not cook long enough after it started bubbling. Cornstarch needs that full 60 to 90 seconds of bubbling while you whisk. If you catch it while it is still warm, you can return it to the pan and cook a bit longer.
Why is my crust crumbly?
Two common culprits: not packing it firmly enough, or slightly too little butter for your cookie brand. Press it in hard using the bottom of a measuring cup, especially up the sides. If it still seems dry, add 1 more tablespoon melted butter next time.
What crust works besides chocolate cookies?
Graham cracker crust is classic and easier to find. For extra cozy vibes, try a pretzel crust for sweet-salty contrast.
