It doesn't get much more classic than chocolate pudding. It's like slipping on a pair of your favorite fuzzy slippers. Comforting, decadent, and silky. I've even heard some say chocolate is at it's best in pudding form. Not sure I entirely agree with that. But throw that decadent smooth mixture on top of a crunchy chocolate cookie crust, finish with a dollop of freshly whipped cream and I may be persuaded into puddings corner.
This pie is a mixture of recipes. Smitten Kitchen's chocolate pudding pie inspired by a recipe at Gourmet.com, along with my favorite (laughably simple) chocolate cookie crust. I really debated on which chocolate pudding recipe to use. I settled on SK's because it was just so simple, cornstarch based (not egg yolk based). A few ingredients and steps then viola, you've got a decadent, rich, dark chocolate pudding. Plus, it's made for pie, meaning, it won't ooze out every which way when you slice into it.
If you're looking for a simple dessert that will satisfy any chocolate craving, or perhaps put a smile on your mom's face this mothers day, might I suggest this gorgeous chocolate gem of a dessert?
Triple Chocolate Pudding Pie
1/4 cup of cornstarch
1/3 cup sugar
3 Tablespoons of cocoa powder
1/4 teaspoon salt
3 cups of whole milk
4 oz. chocolate (no more than 60%)
1 teaspoon vanilla
1 cup chilled heavy cream
1 Tablespoon honey (to sweeten whip cream)
1 box of chocolate teddy grahams (crushed)
5 Tablespoons butter, melted
1/4 cup granulated sugar
Pie crust first:
Preheat oven to 350 F. Mix crumbs, butter, and sugar together in a bowl. Press firmly into a nine inch spring form pan. Bake for 15-20 minutes, until crust it crispy and cooked.
Now for the filling:
1. Whisk cocoa, cornstarch, sugar, and salt into a heavy bottom medium sized saucepan.
2. Over low heat slowly whisk the milk in. Increase heat to medium/high and bring mixture to a boil, whisking constantly.
3. Once the mixture has come to a boil, continue to whisk, and allow to cook for 3 (I let it cook for closer to 5) minutes until mixture thickens.
4. Pour into cooled pie shell.
5. Chill in refrigerator for at least four hours (I found it was much better overnight, I ate a piece that night, but the 'next day' slice was richer, and the crust had softened a bit, in a pleasant way of course!)