I make Chocolate Pudding Pie every year for my husband’s birthday. Never a cake, always a pie. In years past it’s been the Jello pudding pie recipe on the side of the pudding box but, this year I found this Chocolate Pie recipe in the November 2011 edition of The Food Network Magazine. They have a whole section this month on pies, (imagine that…) well worth the cost to pick one up to refer too in years to come.
Chocolate Pie (makes one 9 inch pie)
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled (use 1/4 cup espresso instead of the coffee for a Mochaccino pie)
1/2 teaspoon vanilla extract
4 ounces semisweeet chocolate chopped
1 Chocolate Crumb Crust (see recipe below)
Whipped cream and shaved chocolate, for topping
Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisking constantly, pour half of the hot milk into the egg mixture until smooth,(careful you don’t want to have scrambled eggs) then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly,stirring a few times to prevent a skin from forming.
Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.
Chocolate Cookie Crust
30 chocolate wafer cookies or 14 graham cracker sheets
3 tablespoons sugar
6 tablespoons unslated butter, melted
Preheat the oven to 350 degrees. Grind the cookies and sugar in a food processsor. Add the melted butter and pulse until moist. Press into a 9 inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.