This delightful chocolate pudding pie recipe is right for the whole family, grownups and kids as well will enjoy a slice. It is also a great choice to express your love on Valentine’s Day. It is a sister recipe for Vanilla Pudding Pie (http://www.smellofrosemary.com/2018/01/20/vanilla-pudding-pie/). Pudding pies are easy to make, there is not much baking involved, but you must be patient and not cut the first slice until it cools and sets.
6 ounces of vanilla wafers
5 tablespoons of unsalted butter, melted
2 tablespoons of granulated sugar
1/3 cup of granulated sugar
¼ cup of cornstarch
½ teaspoon of ground cinnamon
¼ teaspoon of salt
2 large egg yolks
2 ½ cups of whole milk
6 ounces of semisweet chocolate
2 tablespoons of unsalted butter at room temperature
Preheat oven 375 degrees Fahrenheit.
Place vanilla wafers in the bowl of a food processor and process until finely ground. Add melted butter and sugar, and pulse until well combined. Firmly press the crumb mixture onto a 9-inch pie plate. Freeze for 15 minutes and then bake for 12 minutes, until crust is dry and golden. Set aside to cool to room temperature.
Now, it is time to make the chocolate pudding filling. In a medium saucepan, mix granulated sugar, cornstarch, salt and cinnamon. Add egg yolks to the milk and mix until well combined, and next add to the saucepan with the cornstarch mixture.
Heat on medium heat, whisking constantly until it comes to the point of boiling, and then reduce temperature to low and continue to cook for another 2 minutes until creamy and thick.
Remove pot from the heat source and add first butter and next chocolate, mixing until chocolate and butter melts and all is well combined.
Pour chocolate pudding into prepared crust and let it cool at room temperature for 30 minutes. Than refrigerate for an hour.
Remove from the fridge and press plastic wrap directly onto the surface of the pie and continue to refrigerate for at least 2 more hours before serving.
Preparation time: about 25 minutes
Bake time: about 12 minutes.
Chill time: minimum of three hours and 45 minutes
Inspired by a recipe found in “Martha Stewart Living” magazine from January/February 2018.
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