This comforting pudding pie is easy and fast to make, and there is no going wrong with the classic combination of vanilla and chocolate flavors. You need only allow about 3 and half hours for cooling and setting the vanilla pudding custard before serving.
6 ounces of chocolate graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons of granulated sugar
1/3 cup granulated sugar
¼ cup cornstarch
¼ teaspoon kosher salt)
2 large egg yolks
2 ½ cups whole milk
6 ounces white chocolate chips, (about 1 cup)
4 tablespoons of unsalted butter, room temperature
2 teaspoons of vanilla extract
Dutch-process cocoa powder for dusting, optional
Preheat oven to 375 degrees Fahrenheit.
In a food processor, process wafers until finely ground; add melted butter and sugar and pulse until well combined. Press mixture firmly into 9-inch pie plate. Freeze crust for 15 minutes, then place in a preheated oven, and bake for 12 minutes. Remove from the oven and let cool to room temperature.
To prepare the filling, whisk together sugar, cornstarch, milk and 2 egg yolks in a medium saucepan.
Bring filling to a boil over medium-high heat, whisking constantly, reduce heat to medium and then cook for 2 minutes more. Remove from heat and whisk in white chocolate until melted, then the butter and 2 teaspoons of vanilla extract.
Pour filling into crust, then let stand for 30 minutes.
Refrigerate for 1 hour.
Press plastic wrap directly onto surface, refrigerate until set, at least 2 hours more and up to 2 days.
When ready to serve, dust pie with cocoa powder for extra chocolate flavor.
Serve immediately. Wipe serving knife between slices.
This recipe will make about 10 servings.
Preparation time: about 25 minutes
Bake time 12 minutes
Chill time 3 ½ hours
Inspired by a recipe found in “Martha Stewart Living” magazine, from January/February 2018.
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