Tuesday, January 4, 2011

Double Chocolate Pudding Pie

My husband asked me to make a chocolate cream pie like the ones we used to get on the north shore of Oahu at Sunnyside Bakery.
Their pie had the texture of pudding rather than mouse which made me think of Ina Garten’s double chocolate pudding recipe, which is fantastic, but quite rich.  I looked at the recipe and realized that I needed more than 2 cups of filling to fill the pie shell and if I increased her recipe as written I would end up with a pie that had 9 extra large egg yolks in it.  Yikes!  So after a bit of research I came up with a few adjustments and a recipe that only needed 4 large egg yolks, not extra large (you could possibly get away with 3) which was a great improvement from the original 9.

When making the pudding be patient and let it thicken slowly until it blops into a thick consistency.  Then when you remove it from the stove to add the butter, cream, chocolate and vanilla it will keep its body and not thin out.

This was the best chocolate cream pie that I have ever made with a nice firm texture that was still creamy, but not too sweet or rich.  A dollop of fresh whipped cream on top finished it perfectly.

If you want to pass on the pie and are not up for making a crust, just make pudding cups.  It will be delicious either way.

Tip: When I pre-bake a single pie crust, I place parchment paper or foil over the crust and put the same size pie plate on top of it to weigh down the crust instead of using pie weights.  Then I refrigerate the shell for at least 30 minutes before baking.  I bake it in a 400 degree oven for 15 minutes.  Remove the top pie plate and parchment paper and let it bake for another 5 - 8 minutes or until it is golden brown.


 1         9”         prebaked pie shell, pie crust recipe

4          large   egg yolks
½         cup     sugar
¼         cup     cornstarch
3          Tbsp.  coco powder
¼         tsp.      kosher salt
3          cups   milk
2          oz.       semi-sweet chocolate, chopped
2          tsp.      vanilla
2          Tbsp.  butter
2          Tbsp.  heavy cream

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on med high speed or with man power and a wire whisk.

On low speed, add the cornstarch, cocoa powder and salt.  Bring milk to a boil in a med. pot and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.  Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.  If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.

Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into the cooled prebaked pie crust and place a piece of plastic or wax paper directly on top of the pudding.  Let chill for at least 2 hours or until well set.  Top with fresh whip cream.

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