MILE-HIGH CHOCOLATE PUDDING PIE

Serves: 8-10

Crust:

1/3 cup (80 mL) unsalted butter

1 1/2 cups (375 mL) chocolate cookie or graham wafer crumbs

Filling:

1/4 cup (60 mL) EACH unsweetened cocoa powder, granulated sugar, cornstarch 1/4 tsp (1 mL) salt

1 egg, lightly beaten

2 1/2 cups (625 mL) milk

3/4 cup (180 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90g)

2 tbsp (30 mL) unsalted butter

1 tbsp (15 mL) vanilla

Topping:

1 1/2 cups (375 mL) 35 per cent cream

2 tbsp (30 mL) granulated sugar

1 tsp (5 mL) vanilla

Coarsely grated chocolate (optional)

1. Preheat oven to 375 F (190 C). 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.

2. 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, about 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.

3. 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 of this pie, use a 9-inch (23-cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.