Chocolate Pudding Pie
For the filling:
- 2 1/2 cups milk
- 5 oz. semisweet chocolate, chopped into slivers
- 4 egg yolks
- 3⁄4 cup sugar
- 3 Tbs. cornstarch
- 1⁄4 tsp. salt
- 1 1⁄2 tsp. vanilla extract
- 1 cookie crumb crust (see related recipe at
left), made with chocolate cookies
For the topping:
- 1 cup heavy cream
- 1 Tbs. sugar
- 1 tsp. vanilla extract
- Chocolate curls for decorating
In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.
Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.
To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off.