Triple-Chocolate Pudding Pie

Triple-Chocolate Pudding Pie

Triple-Chocolate Pudding Pie

Ingredients

For the crust:

  • 9 whole chocolate graham crackers
  • 1 tablespoon sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 3 1/2 cups half and half
  • 4 large egg yolks
  • 3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the toppings:

  • 1 cup chilled whipping cream
  • 1/4 cup powdered sugar
  • white and milk chocolate chips, optional, for sprinkling

Instructions

  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. (Alternately, press crumbs evenly into ramekins or mini tart pans for individual servings.) Bake until crust sets, about 8 minutes. Cool.
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • Beat the chilled whipping cream and powdered sugar in large bowl until soft to medium peaks form.
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with the chocolate chips.
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