Chocolate Pudding Pie
Chocolate Pudding Pie
Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)
Pie Crust Ingredients:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup, plus 3 teaspoons shortening
1 1/2 teaspoons vinegar
3 tablespoons water
1 egg
Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)
Pie Crust Ingredients:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup, plus 3 teaspoons shortening
1 1/2 teaspoons vinegar
3 tablespoons water
1 egg
Directions For Pie Crust:
Mix flour, salt, and sugar in bowl. Cut in shortening until mixture is crumbly. Add, vinegar,egg, and water, until dough is moist.
Mix flour, salt, and sugar in bowl. Cut in shortening until mixture is crumbly. Add, vinegar,egg, and water, until dough is moist.
To prevent dough from sticking to table and rolling pin, cut two, 15inch x 15inch pieces of saran-wrap. Lay one piece on table and place dough on top of it. Cover dough with the other piece of saran-wrap. Roll dough out in a circle big enough to fit in the pie pan.
Take saran-wrap of top of dough, spray pie pan with canola oil and lay the dough in the pan. Peel saran-wrap off. Cut extra dough off perimeter of pan.
Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. Bake until pastry is pale golden all over. Cool shell.
Take saran-wrap of top of dough, spray pie pan with canola oil and lay the dough in the pan. Peel saran-wrap off. Cut extra dough off perimeter of pan.
Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. Bake until pastry is pale golden all over. Cool shell.
Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in the bittersweet chocolate and vanilla until smooth.
Pour filling into baked but cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy!