It’s two amazing desserts in one!
Jake Sternquist
It doesn’t get much better than a big slice of this creamychocolate puddingpie.
Each bite is filled with rich chocolate flavor, buttery crust, and fluffy whipped cream.
Credit:Jake Sternquist
Prep the pie about 6 hours before you plan to serve and let it chill in the fridge.
This is thechocolate dessertyou’ll be famous for!
Ingredients
1rolled refrigerated unbakedpiecrust(1/2 15-oz.
Credit:Jake Sternquist
Let piecrust stand at room temperature according to package directions.
Line a 9-inch pie plate with piecrust.
Crimp edge as desired.
Line unpricked pastry with a double thickness of foil.
Bake for 8 minutes.
Bake for 4 to 5 minutes more or until pastry is set and dry.
For filling, in a medium saucepan whisk together sugar, cornstarch and cocoa powder.
Gradually stir in half-and-half.
Cook and stir over medium-high heat until thickened and bubbly; reduce heat.
Cook and stir 2 minutes more.
Bring to a gentle boil, stirring constantly; reduce heat.
Cook and stir 2 minutes more.
Stir in chocolate, butter and vanilla.
Let stand 5 minutes to melt chocolate.
If desired, pass filling through a sieve to remove any lumps.
Pour warm filling into baked pastry shell.
Cover and chill 3 to 6 hours before serving.
Top with Sweetened Whipped Cream and Chocolate Curls.
In a chilled small bowl beat 3/4 cup heavy cream, 2 Tbsp.
powdered sugar, 1/2 tsp.
To make chocolate curls, draw a vegetable peeler across a thick bar of milk chocolate.
(Chocolate that is at room temperature will yield the best curls.)
2,000 calories a day is used for general nutrition advice.
