MILE-HIGH CHOCOLATE PUDDING PIE
Who can resist this classic, chocolatey goodness?
1/3 cup (75mL) unsalted butter 1½ cups (375mL) chocolate cookie or graham wafer crumbs Filling:
¼ cup (60mL) eaCH unsweetened cocoa powder, granulated sugar, cornstarch ¼ tsp. (1mL) salt
1 egg, lightly beaten
2½ cups (625mL) milk
¾ cup (175mL) finely chopped bittersweet or semisweet chocolate, about 3 oz. (90g) 2 Tbsp. (30mL) unsalted butter 1 Tbsp. (15mL) vanilla
1½ cups (375mL) 35% cream 2 Tbsp. (30mL) granulated sugar
1 tsp. (5mL) vanilla Coarsely grated chocolate (optional)
Preheat oven to 375F (190C).
Crust: Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 minutes in centre of preheated oven until set.
Filling: In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, 3 to 5 minutes. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 minute. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
Topping: Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat. Best eaten within a day of making.
Variation: For a fancier version, use a 9-inch (23 cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.