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?
Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.
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?
Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.
Did you know?
Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.
