Homemade Chocolate Pudding, Southern-Style
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This old-fashioned homemade chocolate pudding recipe is a delicious version of banana pudding, a Southern favorite. You still get to enjoy the sweet vanilla wafer layers and the toasted fluffy meringue on top, but it includes a rich chocolate custard pudding instead.
Devotees of our beloved banana pudding were likely raised having this homemade chocolate pudding version as well. Although the bananas are absent, the homemade chocolate custard, layered with vanilla wafers, and topped with a fluffy meringue is an old-fashioned Southern dessert we all love and adore just as much as its cousin. This recipe was included in my third cookbook, Sweetness: Southern Recipes to Celebrate The Warmth, The Love, and The Blessings Of A Full Life.
The simple list of ingredients is also very similar to what you’d find in banana pudding, including milk, eggs, flour, and sugar (no around here). The only major difference is we don’t have fresh-cut banana slices, but we do have the best homemade chocolate pudding ever made from scratch (a very worthy trade in my opinion). Plus, this is a homemade chocolate pudding recipe without cornstarch, which I know will definitely pique some people’s interest.
If you’re in a pudding mood, I completely understand! Here are some more of my favorite Southern pudding recipes: banana pudding with meringue, frozen banana pudding cups, Southern-style rice pudding, pineapple vanilla pudding, and old-fashioned bread pudding.
Recipe Ingredients
- Vanilla wafers
- Milk
- Eggs
- Sugar
- Flour
- Unsweetened cocoa powder
- Vanilla extract
Begin by separating your eggs, yolks from whites.
Be careful not to let any yolk get into the whites because if you decide you want a meringue on this, they won’t beat up as you’d like if they have any yolk in them. No pressure or anything. I mean, it’s not like your life would be a failure, just your meringue. Let’s keep it in perspective here...
Place your sugar, flour, and cocoa powder in a medium saucepan.
You’re not going to use all of the sugar here, some is reserved for the meringue. Make sure you follow the recipe card at the bottom.
I stir my dry ingredients up a bit to combine them some.
Add milk and egg yolks to and stir some more.
Place this chocolate pudding mix over medium heat and stir constantly until thickened, about 10-15 minutes. Now y’all, when I say you need to stir constantly, I’m not kidding. The pudding can easily scorch but if you stir you’ll be fine.
Folks used to always use double broilers for this but as long as you have a nice thick saucepan, this works perfectly. I haven’t used a double boiler since my college culinary classes and even then we only used it once and then we learned how to live happily without it.
Here is our thickened pudding mixture. As soon as it thickens, stir in the vanilla flavoring and remove it from the heat.
Layer your vanilla wafers in an oven-safe bowl or dish. I tend to use a bowl but I’ve seen lots of people use a 9×13 baking dish.
This isn’t a salvation issue folks, just go with whatever cranks your tractor and encourage your neighbor to do the same. I do about one layer of the wafers, one of pudding, one of the wafers, one of pudding. But you can get fancy and add more layers if you like. Apparently, I was having a fancy day when this picture was taken. It happens.
How to Make the Pudding’s Meringue Topping
If you want to top it with meringue, put your egg whites in a clean mixing bowl and beat ’em until they get foamy. Then add your sugar and beat again until stiff peaks form.
Top with meringue and place this in a 325 oven for about 10-15 minutes, or until the meringue is golden brown on top.
I love a meringue on top of pudding or pies but my mother hates it. She calls it calf slobber. It’s all good though. We honor each other’s weirdness.
Oh, hey, enjoy your pudding!
Storage
When stored in an airtight container in the fridge, homemade pudding leftovers will last for up to 3 days. Serve cold or quickly reheat in the microwave.
Recipe Notes
- If you opt not to have a homemade pudding with meringue, serve your pudding on its own or with a dollop of whipped cream instead. Here’s our post if you want to go that extra step!
- Serve your pudding warm or cold, whatever suits you!
Recipe FAQs
Can I make my chocolate pudding ahead of time?
Yes, you can make this chocolate pudding recipe in advance, as it lasts up to 3 days in the fridge. However, I would assemble the pudding and wafer layers first and then make the meringue topping before serving, to ensure it’s fluffy and warm.
Here are more of my favorite chocolate desserts:
Chocolate Chip Cheesecake Bars
Chocolate Pound Cake with Fudge Glaze
Ingredients
- 1 box vanilla wafers 11 ounces
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 2 cups milk (I like to use whole milk but you can use your favorite)
- 1/2 teaspoon vanilla
Instructions
- Place 1/2 of the vanilla wafers in a large oven-safe bowl or casserole dish.1 box vanilla wafers
- Separate eggs, yolk from white, and place in separate bowls, being careful not to get any yolk into the whites.3 large eggs
- In a medium-sized saucepot, combine 1/2 cup of sugar, flour, and cocoa powder. Stir to combine. Add egg yolks and milk to chocolate pudding ingredients and cook over medium heat, stirring constantly (very important), with a wire whisk to prevent scorching, until thickened. This will take 10-15 minutes. Stir in vanilla.3/4 cup sugar, 1/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon vanilla, 2 cups milk
- Once the pudding is done, pour half over the wafers. Top with remaining wafers and remaining pudding mixture.
If you want to top with meringue
- Preheat oven to 325. In a large, clean mixing bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating on high speed until stiff peaks form.3 large eggs, 3/4 cup sugar
- Spread meringue on top of the pudding and spread so it touches the edges of the dish on all sides. Bake until meringue is golden brown on top, about 15 minutes.
- I like this homemade pudding served warm. It will keep for up to three days if stored in the fridge.
Nutrition
See all of my quote pictures by clicking here. This post is featured on Meal Plan Monday and Weekend Potluck.
When we don’t have anything for dessert, I see if we have any boxes of pudding and wafers. And just put it all together like you did. This is an old favorite of our family.
To rest, I just go to “my” corner recliner and put my feet up…usually with my computer on my lap and put on my headphones and listen to a couple of youtube videos of families I follow. Very enjoyable and relaxing each evening.
I sit in bed at night and read through my cookbooks…I own about 300 now but I’ve been using my Southern Plate and Come Home To Supper cookbooks most often.
Christy, I was wondering if this is real “chocolatey” or just a nice milk chocolate flavor? Hi to the family! Hope you all are doing good! Love you!
This is Angela Lewis, by the way!
Hey girlfriend! I would put this in the category of milk chocolatey, not dark chocolate. But if anyone wants it to be dark they can use dutch process cocoa powder. Katy loves really dark chocolate things and me and Ricky like smooth chocolate.
Watching a Hallmark movie!
Bountiful Blessings!
I don’t like the bananas in banana pudding..i easy around them- I think it’s a texture thing for me so this looks really yummy!
My favorite thing I do for myself is read. I’m not a tv watcher,but give me a book and I’m settled it for awhile. The pudding looks great.
Pinning this for book club. I sit outside in my swing after supper and enjoy nature while reading something that requires no thinking.
I enjoy sitting on my front porch in warm weather on my days off for a little while enjoying either a cup of coffee or iced tea. Love my view of the mountains and the sound of the birds. Sometimes I’m even blessed to see a wild, turkey, rabbit, squirrel or deer.
I bet this would be just as good even if you *did* add bananas too it and made it chocolate banana pudding. My mouth is watering right now. I think I might need to head back to the store this afternoon! We are having butter beans, fried potatoes, and cornbread for dinner tonight. Chocolate OR banana pudding either one would be a great finale!
My “me” time is spent with Bob Ross. I have recorded all of his programs on PBS and so we paint happy little trees together! And yes, my family makes fun of me, but gosh it’s so much fun!
This recipe reminds me of my grandmother’s chocolate pie. So yummy !
My me time is usually first thing in the morning and last thing at night. In the morning, I try to have one hot cup of tea before I start doing (I mean drink it before it gets cold and I have to take and reheat it). Sometimes I sit out on the back porch and enjoy the birds, or watch the weather, or scroll Facebook or read a few minutes. Then at night, I’ll read in bed before going to sleep. That is just enough to sort of turn off the day and my brain and get my self relaxed and ready to sleep.
Can’t wait to try this pudding (maybe this afternoon)! I have never had it and I grew up on banana pudding; it’s my Mom’s favorite dessert! And we call meringue calf slobbers too. I’m in the no meringue camp here, although I may try it on this, just to give it a shot!
Just got my cookbook yesterday and I’m in love! It is going to have a prominent place on the counter with a book stand. I love the way you’ve woven stories and thoughts throughout the cookbook. Thank you!
My mom fix these chocolate pudding.for years .they are so good and rich.
Do you cool the hot pudding at all before pouring over the wafers?
This sounds SO good – a nice change from banana pudding. Thanks.
No, we pour it over hot and it soaks into the wafers really nicely that way. Just make sure you use a heat safe bowl, such as pyrex.
Do you cook it if you are not using a meringue?
Nope, if not using meringue you’re good to go!
I think about the things that truly bring me me joy and I try to do two or three of
them a week. This can be just spending an hour in a new book, spending some play time with my cat or being with family and friends. All of these refresh and restore me and I am blessed!
I love catching up on my favorite shows and letting my dog sniff around our yard. I love your recipes Christy.
I have three daughters, ages ten, seven, and five. I get very little time to myself . When I can carve out time for myself, I like to read. I used to keep up with popular books, but these days I will read just about anything. Thank you for your posts with such inspiring words! And the amazing recipes! It makes my menu planning so much easier.