Chocolate Pudding Pie
Satisfy your chocolate cravings with this irresistible chocolate pudding pie. This decadent dessert features a perfectly baked golden pie crust filled with silky smooth chocolate pudding and topped with whipped cream.
Ingredients:
1 pie crust
1 tablespoon heavy cream
Filling
1 cup sugar
4 large eggs
8 ounces dark chocolate chopped
1 1/2 teaspoons vanilla extract
5 ounces unsalted butter room temperature
1 1/4 cups heavy cream
1 tablespoon confectioners sugar
Topping
1 cup heavy cream
2 tablespoons confectioners sugar
Instructions:
Preheat oven to 180C/350F.
Make the filling by beating sugar and butter with a handheld mixer until fluffy. Set the eggs over a double boiler. Cook the eggs until they reach 160F.
Turn off the stove and add in the chopped chocolate. Stir until you have a smooth mixture. Let the mixture cool down completely.
Bake the crust. Brush the edges of the pie shell with heavy cream and add pie weights to it. Blind-bake the crust for 15 minutes. Remove the pie weights and brush the crust all over with the remaining heavy cream. Bake the crust for another 10-12 minutes. Cool the crust completely.
For the filling, add butter to the chocolate mixture and beat well until you have a smooth and lump-free filling. Beat heavy cream with powdered sugar in a separate bowl until stiff peaks form. Gradually fold the heavy cream into the chocolate mixture.
Spoon the mixture into the baked crust and smooth the top. Refrigerate the pie for at least 4 hours or overnight.
To assemble, make the topping by beating heavy cream and powdered sugar until stiff peaks form. Spread the heavy cream over the chocolate part.
Notes
TO STORE. Store the pudding pie in a lidded container in the refrigerator for three days.
TO FREEZE. Once the pie cools down, place it in a freezer-safe container, and freeze it for a month.
