Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping

Name: Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate (60% cacao), finely chopped; 237 milliliters chocolate wafer cookie crumbs (about half of 1 9-ounce package; about 23 cookies, finely ground in processor); 2 Tbsps cornstarch; 237 milliliters chilled crème fraîche; 1 Tbsp dark rum; 237 milliliters chilled heavy whipping cream; 0 teaspoons salt; 59 milliliters sugar; 5 Tbsps unsalted butter, melted; 79 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 414 milliliters whole milk, divided

Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping might be just the dessert you are searching for. This recipe makes 8 servings with 442 calories, 5g of protein, and 33g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have cocoa powder, cup chocolate wafer cookie crumbs, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor.

Ingredients you will need

Cookie Crumbs

Sugar

Equipment you will use

Oven

Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish.

Ingredients you will need

Butter

Equipment you will use

Pie Form

Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove crust from oven, then sprinkle chopped chocolate over bottom of crust.

Ingredients you will need

Chocolate

Crust

Equipment you will use

Oven

Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.

Ingredients you will need

Chocolate

Crust

Equipment you will use

Offset Spatula

Spatula

Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes.

Ingredients you will need

Cream

Milk

Equipment you will use

Wooden Spoon

Spatula

Whisk

Frying Pan

Add chocolate; stir until mixture is smooth.

Ingredients you will need

Chocolate

Remove from heat; stir in rum and vanilla.

Ingredients you will need

Vanilla

Rum

Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Ingredients you will need

Crust

Wrap

Equipment you will use

Plastic Wrap

Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle).

Ingredients you will need

Whipping Cream

Creme Fraiche

Vanilla

Spread

Sugar

Equipment you will use

Hand Mixer

Bowl

Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.

Ingredients you will need

Spread

Sprinkle chocolate shavings decoratively atop pie, if desired.

Ingredients you will need

Chocolate Shavings