Return of the Son of the Chocolate Pudding Pie
Indulge in the decadence of "Return of the Son of the Chocolate Pudding Pie," a show-stopping dessert perfect for any chocolate lover. This irresistible pie features a buttery graham cracker crust that provides the perfect crunchy counterpoint to a velvety homemade chocolate pudding filling, made with rich semisweet chocolate and cocoa powder for a deep, luxurious flavor. Crowned with a fluffy blanket of whipped cream and garnished with delicate chocolate shavings, this pie is as visually stunning as it is delicious. Ideal for dinner parties, holidays, or simply satisfying your sweet tooth, this chocolate pudding pie is a surefire crowd-pleaser that's easy to prepare and bursting with classic, nostalgic charm. Whether you're a seasoned baker or a dessert enthusiast, this recipe is your ultimate guide to creating a creamy, chocolatey masterpiece.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 500 milliliters Whole milk
- 120 milliliters Heavy cream
- 30 grams Unsweetened cocoa powder
- 150 grams Semisweet chocolate, chopped
- 35 grams Cornstarch
- 100 grams Granulated sugar (for pudding)
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 200 milliliters Whipped cream (for topping)
- 20 grams Chocolate shavings or curls
Instructions
Preheat your oven to 180°C (350°F).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan, covering the bottom and sides. Use the back of a spoon or a flat-bottomed cup to pack it tightly.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and let it cool completely.
In a medium saucepan, whisk together the cocoa powder, cornstarch, and sugar. Slowly add the milk and heavy cream, whisking to combine.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan, continuously whisking until the pudding is thick and smooth.
Remove the pudding from heat and stir in the chopped semisweet chocolate and vanilla extract until fully melted and incorporated.
Pour the chocolate pudding into the cooled crust. Smooth the top with a spatula and let it cool to room temperature. Then refrigerate for at least 4 hours or until fully set.
Before serving, spread or pipe whipped cream over the set pudding layer.
Garnish with chocolate shavings or curls for an elegant finish.
Slice and serve chilled. Enjoy this rich, luscious dessert!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
