Chocolate alone makes my mouth water and prepare for the ultimate sweetness. Now you put that rich sweetness in a pie, top with whipped cream and Divine Desserts and I am the first to run in and take a bite. I will gnaw a hand off to get mine! One night we were sitting at home just talking about desserts and what we could use “right now” to make us happy. Then it hit us, chocolate pie, we have all the ingredients lying around and as I have said before; working for a spice company has it’s perks. The hardest part with this recipe is waiting for the chocolate to firm up. I feel like a little kid again when I talk about this.Without further ado here is the recipe we used.
| Chocolate Pudding Pie with Divine Desserts |
Recipe type: Dessert
Author:
Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hour 25 mins
Serves: 9
Chocolate pudding pie topped with whipped cream and Divine Desserts
Ingredients
- Crust)-Ingredients
- 1 1/2 Cups Flour
- 1 1/2 teaspoon Granulated Sugar
- 1/2 Teaspoon Salt
- 1/2 Cup Cooking Oil (Avoid strong flavors such as olive oil)
- 3 Tablespoons Cold Milk
- Chocolate Pudding)-Ingredients
- 1/3 Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespooons Cocoa Powder
- 1/4 teaspoon Salt
- 2 Cups Heavy Cream
- 2 Egg Yolks
- 4 Ounces Semisweet Chocolate, finely chopped or 1/2 cup mini chocolate chip
- 1 Tablespoon Unsalted Butter, at room temperature
Instructions
- (Crust)-Instructions
- Preheat oven to 350°F.
- Sift flour, add the sugar, and the salt into a 9-inch pie plate, making sure they are well combined.
- In a separate bowl, whisk together oil and milk. Add this to the pie plate, and mix with fork until well blended.
- Starting from the center, press crust evenly into pie plate. Flute edges with fork (if you want).
- Freeze pie crust for ten minutes. This will help prevent it from bubbling up while baking.
- Place chilled crust in oven and bake until light golden brown, about ten minutes (maybe more if your freezer is really powerful).
- Set crust aside in a cool place.
- (Chocolate Pudding)-Instructions
- For the filling, prepare a cold bowl by placing it in a few inches of ice-cold water in the sink.
- Next, combine the 1/3 cup sugar, cornstarch, cocoa, and the 1/4 tsp salt in a medium saucepan. Whisk together cream and egg yolks, then whisk this into the sugar mixture. Cook on medium-low heat, stirring almost constantly, until thickened (about 8 minutes).
- Add chocolate and butter, and stir quickly to melt. Most likely the pudding will need sieving, so pour though a sieve or mesh strainer into the cold bowl.
- Allow it to cool somewhat, then pour it into your prepared crust.
- Cover with plastic wrap (it should be touching the surface of the pudding, to prevent skin). You may have extra pudding if your pie plate is shallow or your pudding was exceptionally smooth. Pour this into a bowl and cover with plastic wrap as well
- Place pie and any extra pudding in the refrigerator, and allow to set for at least 30 minutes, preferably one hour or more.
- Refrigerated pie will keep for several days.
- Before serving sprinkle just a pinch of the Pollen Ranch “Divine Desserts” on the top of each slice.
WordPress Recipe Plugin and Microformatting by EasyRecipe
