Chocolate Pudding Pie

Jennifer, Bake or Break

Chocolate Pudding PieOne of my favorite simple desserts is homemade chocolate pudding. It’s a fantastic indulgence that lets you showcase good quality chocolate in a big way.

With this pie, I take that chocolate-y favorite and use it as a pie filling. The crust is made from another nostalgic favorite, vanilla wafers, for a nice contrast to all that chocolate.

For a fun variation, I like to add a thin layer of peanut butter between the crust and the filling. It adds a little flavor surprise while maintaining the smooth, creamy texture of the pie.

Chocolate Pudding Pie
By Jennifer
Makes 8 to 10 servings

Ingredients:

For the crust:

7 ounces vanilla wafers, finely ground
5 tablespoons butter, melted and slightly cooled
1 tablespoon brown sugar, packed
1/4 teaspoon salt

For the filling:

1/3 cup creamy peanut butter
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 ounces bittersweet chocolate, finely chopped
1 tablespoon butter
2 teaspoons vanilla extract

Directions:

For the crust:Chocolate Pudding Pie1

Preheat oven to 350°F.

In medium bowl, combine ground vanilla wafers, melted butter, brown sugar and salt. Mix thoroughly. Press crust mixture firmly and evenly into bottom and up sides of 9-inch round tart pan or pie pan. Bake 12 to 15 minutes, or until crust is dry and set. Cool completely.

Once crust has cooled, place peanut butter in microwave-safe bowl. Heat 20 seconds, or until pourable. Spread warm peanut butter evenly onto cooled crust and refrigerate while preparing filling.

For the filling:

Combine sugar, cocoa powder, cornstarch and salt in heavy saucepan. Cook mixture over medium heat. Add 1/2 cup of milk; whisk to combine with sugar mixture.

Gradually add remaining milk and continue cooking, whisking constantly, until mixture begins to boil. Continue cooking 3 to 5 minutes until mixture has thickened.

Remove pan from heat; add chocolate, butter and vanilla. Stir until smooth.

Pour mixture over cooled crust and spread evenly. Cover with plastic wrap, placing wrap directly onto surface of pudding. Refrigerate at least 2 hours. Garnish with whipped cream, if desired.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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