Mile-High Chocolate Pudding Pie
Crust:
1/3 cup (75 mL) unsalted butter
1 1/2 cups (375 mL) chocolate cookie or graham wafer crumbs
Filling:
1/4 cup (60 mL) unsweetened cocoa powder
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) cornstarch
1/4 tsp (1 mL) salt
1 egg, lightly beaten
2 1/2 cups (625 mL) milk
3/4 cup (175 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90 g)
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) vanilla
Topping:
1 1/2 cups (375 mL) 35% cream
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla
coarsely grated chocolate, (optional)
Yields: 8
See full recipe: https://www.dairygoodness.ca/recipes/mile-high-chocolate-pudding-pie?source=calendar Mile-High Chocolate Pudding Pie true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 5 mins
- Refrigeration Time 2 hrs
- Baking Time 8 mins
- Yields 8
Who can resist a classic pudding pie’s creamy, chocolatey goodness?
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 5 mins
- Refrigeration Time 2 hrs
- Baking Time 8 mins
- Yields 8
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Ingredients
Crust:
Filling:
Topping:
Preparation
Preheat oven to 375°F (190°C).
Crust: Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 min in centre of preheated oven until set.
Filling: In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
Topping: Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat. Best eaten within a day of making.
Tips
If you don’t want a “skin” to form on the chocolate filling, press a piece of plastic wrap directly on surface of filling while it chills
For a fancier version of this pie, use a 9-inch (23 cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.
Go all out and drizzle chocolate syrup over the whipped cream!
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
