Chocolate Pudding Pie
Indulge in the rich and velvety texture of this decadent chocolate cream pie. A luscious chocolate filling is encased in a chocolate cookie crumb crust and topped with airy whipped cream and delicate chocolate curls. Each bite is a delight of smooth, creamy goodness that is sure to satisfy any chocolate lover's cravings.
— Constant Cookbook
Ingredients
- 2 1/2 cups milk
- 5 oz. semisweet chocolate, chopped into slivers
- 4 egg yolks
- 3⁄4 cup sugar
- 3 Tbs. cornstarch
- 1⁄4 tsp. salt
- 1 1⁄2 tsp. vanilla extract
- 1 cookie crumb crust (see related recipe at
- left), made with chocolate cookies
- 1 cup heavy cream
- 1 Tbs. sugar
- 1 tsp. vanilla extract
- Chocolate curls for decorating
Instructions
- To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.
- In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.
- Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.
- To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.
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