Dark Chocolate Pudding Pie
This chocolate pudding pie combines a crunchy cookie crust, a silken bittersweet chocolate pudding, and clouds of voluminous whipped cream. Just like those classic pies you experienced as a kid at diners. But better.
Ingredients
For the cookie crumb crust
- 8 ounces (1 1/2 sleeves) digestive biscuits
- 6 tablespoons (3 oz) unsalted butter, melted
- 3 tablespoon brown sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional)
For the dark chocolate pudding
- 1 3/4 cups whole milk
- 1/2 cup plus 2 tablespoons heavy cream
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder
- 3 large eggs
- 1/4 teaspoon fine sea salt
- 2 1/2 ounces bittersweet chocolate, coarsely chopped
For the whipped cream topping
- 1 1/2 cups heavy cream, very cold
- 2 teaspoons vanilla extract
- 1 tablespoon confectioners’ sugar
- 2 to 4 tablespoons chopped or shaved bittersweet chocolate
Instructions
Make the cookie crumb crust
- Preheat the oven to 350°F (177°C).
- In a food processor, grind the cookies to a fine crumb, about 30 seconds.
- Pour the melted butter evenly over the crumbs and add the brown sugar, salt, and, if using, cinnamon. Process until the crumb mixture holds together when squeezed in the palm of your hand, 10 to 15 seconds.
- Transfer the crumb mixture to a 9-inch (23-cm) pie or springform pan and evenly press onto the bottom and up the sides of the pan. Using the flat bottom of a cup, firmly press the crumbs into the pan.
- Bake until golden brown, 5 to 10 minutes. Let cool completely. (You can cover and refrigerate the pie crust for up to 2 days.)
Make the dark chocolate pudding
- Have ready a fine-mesh strainer placed over a large heatproof bowl.
- In a heavy, medium saucepan over medium heat, combine the milk and cream and heat just until bubbles begin to form. Do not let the mixture come to a boil.
- Meanwhile, in a bowl, whisk together the cornstarch, sugar, and cocoa powder until blended.
- In a separate bowl, whisk the eggs with the salt until blended. Slowly add them to the sugar mixture and whisk until well combined.
- Still whisking constantly, slowly add half of the hot milk mixture to the egg mixture.
- Pour the egg mixture back into the pan containing the rest of the milk mixture and cook over medium heat, whisking constantly, until the mixture has visibly thickened and registers 208°F (98°C) on a thermometer, 4 to 7 minutes.
- Immediately pour the pudding through the strainer. Add the chocolate to the pudding and let the heat of the mixture melt it.
- When the chocolate has melted, blitz with an immersion blender until no lumps are visible, about 5 minutes. Stop the blender and scrape down the sides of the bowl as needed. (Alternatively, you may use a blender and work in small batches, or use a whisk to blend by hand, being extremely careful with the hot mixture.) The pudding will keep, well covered, in the refrigerator for up to 4 days.
- Pour the chocolate pudding into the pie shell. Refrigerate until the surface is cold and set, at least 1 1/2 hours.
Make the whipped cream topping
- Chill the bowl and whisk attachment of a stand mixer (or a medium bowl and whisk if making by hand) in the freezer for 5 minutes.
- Pour the cold cream and vanilla into the chilled bowl and add the confectioners’ sugar. Whisk on medium speed or briskly by hand until the whipped cream holds medium to firm peaks, about 4 minutes.
- Using an offset or rubber spatula, spread the whipped cream on top of the chocolate pudding to the edges of the crust. Scatter the chocolate shavings evenly over the top of the pie. Refrigerate the pie until the whipped cream is set, about 1 hour.
- Serve the pie cold. It will keep in the refrigerator for up to 4 days.
Nutrition
Serving: 1portion | Calories: 628kcal | Carbohydrates: 62g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 500mg | Fiber: 3g | Sugar: 40g