MILE-HIGH CHOCO­LATE PUD­DING PIE

Who can re­sist this clas­sic, choco­latey good­ness?

Calgary Sun - - LIFE -

Crust:

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

Top­ping:

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.

Serves 8-10.

Vari­a­tion: For a fancier ver­sion, use a 9-inch (23 cm) tart shell. Gar­nish with goose­ber­ries, cher­ries and choco­late curls.

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