Dessertsbiggerbolderbaking4.8
Chocolate Pudding Pie
Chocolate Pudding Pie is the perfect blend of rich, velvety pudding and a buttery crust. Decadent, easy to make, and guaranteed to impress!
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 30 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- whisk
- pot
- mixing bowl
📝 Preparation Steps
1
To Prepare the Pie Crust
2
Preheat the oven to 375°F (190°C).
3
On a floured surface, roll out the pie crust and line a 9-inch (23cm) pie tin with it. Line the crust with parchment paper, fill with pie weights and bake for ⏱️ 15 minutes.
4
Remove the pie weights, prick the bottom and bake for another ⏱️ 10-15 minutes, or until the pastry is dry and lightly golden.
5
To Prepare the Chocolate Filling
6
In a medium saucepan over medium-low heat, add the heavy cream, milk and sugar and heat until simmering.
7
In a medium bowl, whisk the egg yolks and cornstarch together.
(16 fl oz/480 ml) heavy whipping cream2 cups(8 fl oz/240 ml) whole milk1 cuplarge egg yolks, at room temperature4(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(1 oz/28 g) butter2 tablespoons
8
One ladleful at a time, whisk in the hot cream mixture to the egg mix until it is all smooth, then return this mixture to the saucepan.
9
Cook over low heat for about ⏱️ 3 -4 minutes, whisking constantly, until the custard is thick and coats the back of a spoon.
10
Remove from the heat and add in the chopped chocolate, butter, vanilla extract and salt to the pot. Allow to sit for ⏱️ 5 minutes before whisking until smooth. (Note: Whisk VERY briefly to combine as over mixing can cause the pudding to separate)
(16 fl oz/480 ml) heavy whipping cream2 cups(8 fl oz/240 ml) whole milk1 cup(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(1 oz/28 g) butter2 tablespoonsvanilla extract1 teaspoon
11
Pass the custard through a large sieve to remove any lumps.
12
Pour the chocolate pudding into the prepared crust, place plastic wrap directly on the surface of the pudding and refrigerate until cold and set, at least ⏱️ 4 hours or overnight.
13
To Make the Whipped Cream Topping
14
Combine the heavy whipping cream, powdered sugar and vanilla extract in a medium mixing bowl and whisk until soft peaks form.
(16 fl oz/480 ml) heavy whipping cream2 cups(8 fl oz/240 ml) whole milk1 cup(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(1 oz/28 g) butter2 tablespoonspowdered sugar1 tablespoonvanilla extract1 teaspoon
15
Top the pie with the whipped cream and serve immediately. Store leftovers covered in the refrigerator for up to 2 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...