Homemade Chocolate Pudding Pie
Ingredients
The crust
-
2
cups
graham cracker crumbs
-
½
cup
unsalted butter, melted
The filling
-
2
large
egg yolks
-
2
tablespoons
cold water
-
1
teaspoon
gelatin
-
2
cups
whole milk
-
⅔
cup
granulated sugar
-
3
tablespoons
all-purpose flour
-
6
ounces
bittersweet chocolate, coarsely chopped
The whipped cream
-
1
cup
heavy cream/heavy whipping cream
-
¼
cup
confectioners’ sugar
-
½
teaspoon
pure vanilla extract
-
optional
fresh berries, chocolate shavings, or fresh mint for topping
Instructions
- Preheat the oven to 350°F (177°C) and mix the graham cracker crumbs with melted butter, then press into a pie dish and bake for 8-10 minutes.
- Whisk the egg yolks in a bowl and set aside. In a saucepan, mix cold water and gelatin, then add milk, sugar, and flour, whisking until dissolved.
- Temper the egg yolks by slowly adding some warm mixture to them, then combine back into the saucepan and whisk until thickened.
- Add the chopped chocolate to the thickened pudding and remove from heat. Strain if necessary, then pour into the cooled crust.
- Cover the pudding with plastic wrap and cool for 1 hour, then refrigerate for 4 hours or until set.
- Whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form, then spread over the chilled pudding and garnish if desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
4g
Sodium
150mg
Cholesterol
80mg
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