Tuesday, July 24, 2012

Chocolate Pudding Pie

I don't have a lot of experience with desserts. 
When I throw a dinner party, I always request that my friends 
bring two things - wine and sweets.
Don't get me wrong, my sugar tooth is exceptionally large and I
adore sugary treats. Unfortunately, my will power
kinda sucks when I'm around desserts, so I try to avoid keeping copious amounts of food drenched in sugar in the apartment.

However, when I found this recipe online, I knew I had to give
it a go. A split second later, my brain quickly justified the creation of this pie.  I had two spin classes later that week that would eventually negate the consumed pie (not a 100% that it works that way), so it was like it never existed. Done.

I couldn't even wait until I took the stupid picture. ..

Chocolate Pudding Pie
Recipe adapted from Ezra Pound Cake

Makes one 9-inch pie (8 servings)
    1 Chocolate Cookie Crust (see below)
     2 1/2 cups whole milk
     5 ounces (155 g) chopped semisweet chocolate
     4 large egg yolks
     3/4 cup (185 g) sugar
     3 tablespoons cornstarch
     1/4 teaspoon salt
     1 1/2 teaspoons vanilla extract

     1 cup heavy cream
     1 tablespoon sugar
     1 teaspoon vanilla extract
    Garnish: chocolate curls
1. For the Filling: In a heavy saucepan over medium-high heat,     warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.

2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.

3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.

4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.

5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.

For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.
1. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.

2. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath. Decorate with chocolate curls.

3. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.

Chocolate Cookie Crust
1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor) 
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the cookie crumbs, butter and sugar. 
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan. 
4. Bake for 5 minutes.

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