Dark Chocolate Pudding Pie
Alas - what any fellow chocolate lovers have been waiting for - a gorgeously decadent chocolate pie. Unlike most chocolate pies, this one is no bake (with the exception of the pie crust), made in a cake pan (for added depth) and is made light enough to enjoy in spring but rich enough to enjoy in winter.
Another plus? It can definitely be made dairy free, gluten free and low(er) glycemic. Only issue? Try not to eat it all in one sitting.
Serves 4
Pudding
1.5 cups milk (I used Malk oat milk but regular dairy works fine)
2 tbsp corn starch
2 tbsp cocoa powder
1tsp vanilla extract
pinch of sea salt
1 tsp espresso powder (optional)
3 tbsp coconut sugar (regular sugar is fine too)
1/3 cup dark chocolate chips (or semi-sweet)
4 tbsp butter (2 for pudding; 2 for cake pan at room temperature)
1 9-inch pie crust (mine was store bought)
whipped cream (I whipped 2 cups of heavy whipping cream at med-high speed in a cold stainless steel bowl with 1 tsp vanilla)
Additional Items & Notes
6 inch cake pan (springform or one with a removable bottom is best to preserve the shape)
I recommend this size so the pie crust does not slide down when par-baking. If you want to use a bigger cake pan, make or buy a larger pie crust that is about 3 in wider. It is meant to be a deep pie so if your cake pan is larger you may need to double the recipe if you want it to be similar to mine pictured!
Rubber spatula
Whisk
Fine Mesh Sieve
Method
Preheat your oven to 350 F. Prepare the cake pan by spreading 1-2 tbsp of room temperature butter throughout.
Lay the pie crust inside the pan, making sure to evenly distribute the crust and allow some of it to hang out a bit (it will collapse a bit).
Par-bake for 15 minutes or until golden. Set aside to cool completely.
While your crust is baking, begin making the pudding by whisking together the milk, cornstarch, cocoa powder, sugar, espresso powder and salt on low heat for about 2 minutes or until simmering.
Stir in the chocolate chips and butter with a rubber spatula until totally melted and until it thickens (about 3 -5 minutes).
Using a fine mesh sieve and rubber spatula, pour the pudding to remove any potential lumps over a bowl.
Once your pie crust is cool, evenly spread the pudding through out the cake pan, making sure not to let the pudding overflow the pie crust ( leave about 1/2 inch of crust without any pudding)
Now this is the hardest part, cool the pudding pie in the refrigerator for at least 3 hours to overnight.
Once its ready, slice and top with whipped cream and enjoy every decadent bite!
