Prep 20 mins
Cook 1 hr 20 mins
Possibly the only food to ever become MORE complicated as it passed through the generations. My gram made the standard Chocolate Pudding Pie from Jell-o pudding and frozen crust, my aunt started using homemade pudding, and I started using homemade crust. I have included a press-in crust recipe, but if you have the inclination, this rocks in real, rolled out, butter-and-Crisco crust. Though the yield says 16 servings, this will take vigilance and discipline. This pie has been known to disappear when left unattended with two teenage cousins. Cook time includes baking and refrigeration.
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup cooking oil (avoid strong flavors such as olive oil)
- 3 tablespoons cold milk
- 1⁄3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 1⁄4 teaspoon salt
- 2 cups heavy cream
- 2 egg yolks
- 4 ounces semisweet chocolate, finely chopped or 1⁄2 cup mini chocolate chip
- 1 tablespoon unsalted butter, at room temperature
- Preheat oven to 350°F.
- Sift flour, the 1.5 tsp sugar, and the 1/2 tsp salt into a 9-inch pie plate, making sure they are well combined.
- In a separate bowl, whisk together oil and milk. Add this to the pie plate, and mix with fork until well blended.
- Starting from the center, press crust evenly into pie plate. Flute edges with fork (if you want).
- Freeze pie crust for ten minutes. This will help prevent it from bubbling up while baking.
- Place chilled crust in oven and bake until light golden brown, about ten minutes (maybe more if your freezer is really powerful).
- Set crust aside in a cool place.
- For the filling, prepare a cold bowl by placing it in a few inches of ice-cold water in the sink.
- Next, combine the 1/3 cup sugar, cornstarch, cocoa, and the 1/4 tsp salt in a medium saucepan.
- Whisk together cream and egg yolks, then whisk this into the sugar mixture.
- Cook on medium-low heat, stirring almost constantly, until thickened (about 8 minutes).
- Add chocolate and butter, and stir quickly to melt.
- Most likely the pudding will need sieving, so pour though a sieve or mesh strainer into the cold bowl. Allow it to cool somewhat, then pour it into your prepared crust. Cover with plastic wrap (it should be touching the surface of the pudding, to prevent skin).
- You may have extra pudding if your pie plate is shallow or your pudding was exceptionally smooth. Pour this into a bowl and cover with plastic wrap as well.
- Place pie and any extra pudding in the refrigerator, and allow to set for at least 30 minutes, preferably one hour or more. Refrigerated pie will keep for several days.
This was so good! I used a chocolate graham cracker crust instead. The only thing I would say is that the heavy cream was a little much. Left a weird film in my mouth. I plan on trying it with milk next time. But all in all a great recipe. My roommate said it was orgasmic. :)