Who can resist a classic pudding pie's creamy, chocolaty goodness?
- medium saucepan
- shallow glass pie plate
- 1/3 cup (75 mL) unsalted butter
- 1 1/2 cups (375 mL) chocolate cookie or graham wafer crumbs
- 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
- 1 1/2 cups (375 mL) 35% cream
- 2 Tbsp (30 mL) granulated sugar
- 1 Tsp (5 mL) vanilla
- coarsely grated chocolate (optional)
Variation: For a fancier version of this pie, use a 9-inch (23 cm) fluted tart pan with removable bottom. Garnish with gooseberries, cherries and chocolate curls.
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 the bottom of pie plate. Bake for 8 minutes in centre of preheated oven until set.
Filling: In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in an 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 minutes. The filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 minute.
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 the top if using. Refrigerate until ready to eat.. Best eaten within a day of making.