Chocolate Pudding Pie
Ingredients
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, made with chocolate cookies
For the topping:
- 1 cup heavy cream
- 1 Tbs. sugar
- 1 tsp. vanilla extract
- Chocolate curls for decorating
Directions
To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.
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. Makes one 9-inch pie; serves 8.
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Rated 5 out of
5
by
Mamablue from
Perfect!
I was originally looking for a French silk pie but needed to make sure the eggs were cooked. I came upon this recipe and found exactly what I needed! I followed the recipe but added a little espresso to the pudding and made a chocolate hazelnut crust with an almond flavored whipped creme and voila- perfection! The trick to the pudding is to keep stirring and let time donthe wirk/ a little more than it says and pudding comes out great!
Date published: 2018-01-16
Rated 5 out of
5
by
AdrienneK from
Easy and delicious!
I used William and Sonoma hot chocolate for my shaved chocolate. The pie does come out very pudding like. Next time I will put the filling in serving bowls, top with whipped cream and sprinkle the crushed cookies.
Date published: 2017-12-27
Rated 5 out of
5
by
NJGibson from
Good as Great Grandmas Chocolate Pie
This pie recipe makes a heaving chocolate pie aka “pudding”! Our great grandma made a very similar recipe. I was nervous reading the reviews but, as always, William Sonoma did not disappoint. Made two changes, no problems. 1. I didn’t have semisweet chocolate on hand so I used milk chocolate chips and added a tablespoon of unsweetened cocoa powder. 2. I was nevous about other reviews saying pie was runny so I added another 1/2 tablespoon of cornstarch. As another review noted it VERY important you let this come to a boil (always stirring, I don’t chance it, I basically stir for 12 minutes...so bottom won’t burn or stick), because of the cornstarch. If you don’t let it come to a boil, it will be runny. This pie did not disappoint. I used a store bought Oreo crust. Pie was amazing. Will make again.
Date published: 2017-11-23
Rated 3 out of
5
by
Clarissa123 from
Why didn't my pie stand up right?(it was liquids)
I followed all steps, yet my pie turned out to be wet, even after the fridge and freezer. Please help.
Date published: 2016-11-24
Rated 5 out of
5
by
cynthiajordan from
Great Chocolate Pie!
* WARNING* this is a rich chocolatey dessert not for the faint of heart!
I love these types of recipes because they are classic, homey, and totally comforting.
Williams Sonoma can take a classic diner concept and present it in a way that is simply sublime.
I made a few minor adjustments, which include:
First off, I used Calletbaut 60-40 Callets, as I like my chocolate dark and rich! I highly recommend using their products.
I added 1 T of black cocoa to the pudding, along with as 1 T of butter that I added at the end and a tiny bit more salt. Just for added richness and flavor.
It is crucial to make sure to boil this pudding because it contains cornstarch.
I used Nabisco Famous Chocolate Wafers, a whole sleeve of these sufficed but I had to use a whole stick of unsalted butter.
For the topping,I opted for vanilla bean instead of vanilla extract, added a nice swirl and a dusting of coco powder.
Volia!
Date published: 2016-09-09
Rated 1 out of
5
by
tori03 from
Didn't set up and was sickly sweet!
I made this exactly to the instructions. Not only did it not set up, but it was so disgustingly sweet we couldn't have eaten it even if it had set up! SO disappointed as I was making this for Valentine's Day. I should have figured it would be so sweet with over THREE CUPS of sugar. Ugh.
Date published: 2015-02-14
Rated 5 out of
5
by
CCHooked from
OMG, Amazing!
This was the most delicious chocolate pudding pie I've ever made! Made my own version of the chocolate crust using honey graham crackers, cocoa powder, sugar, butter and slivered toasted almonds. It was amazing...a perfect dessert for Thanksgiving and so much easier than I ever thought. Just made the pudding again today (sans the pie/crust) and it's chilling in 4 pudding bowls in my refrigerator right now. I would recommend this to anyone wanting to make an impressive dessert for family or any occasion!
Date published: 2014-12-07
Rated 5 out of
5
by
Bigfatti from
Easy & divine Dessert
This is the most easy, delicious, croud-pleasing dessert and has no expensive ingredients or piles of cream/fat. i actually put the pie in the freezer and unlike cheescake i could get it straight out of the freezer and not have to defrost it! I used the cookie crumb base recipe with oreo bscuits and less butter and sugar. Definitely adding to my favourites!
Date published: 2014-03-09