Chocolate Pudding Pie

This pie is equally delicious on a short crust, a chocolate cookie crust , or a graham cracker crust, it’s your choice !

This pie is equally delicious on a short crust, a chocolate cookie crust , or a graham cracker crust, it’s your choice !

Bake your favorite pie shell and set it aside to cool. Pre made is good. They are found in the refrigerator/freezer section of your grocers. In the UK, Waitrose has a good one and in the states Trader Joes has a nice one as well. But if youd like to make your own here are 3 recipes for homemade crusts:

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Preheat oven to 180c/350f

Bake until golden brown about 20-25 minutes.

Cool before adding pudding.

Graham Cracker Crust

Preheat oven to 180c/350f

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

pinch of Sea Salt

Combine ingredients .

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes. Cool before filling.

 

Chocolate Cookie Crust

Preheat oven to 180c/350f

1 ¼ cups Nabisco Chocolate wafers- blitz in food processor until crumbs resemble sand.

5 tablespoons butter- melted

¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture into pan.

Bake for 15 minutes. Cool before filling.

Chocolate Pudding

¼ cup organic Corn Starch

1/3 cup Coconut Sugar

4 tablespoons Cocoa Powder

pinch of Sea Salt

3 cups Milk

½ cup Bittersweet Chocolate Chips

1 teaspoon vanilla

1 cup cream

In a med sized pot,  combine chocolate chips, cornstarch, salt, sugar,and cocoa powder.

Slowly whisk in milk and turn stove on to a medium heat.

Whisk constantly until mixture comes to a boil.

Pour into pie shell and refrigerate for at least 2 hours.

Before serving beat whipping cream until firm.

Top the pie with the whipped cream.

Serve and

ENJOY!!

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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