Chocolate Pudding Pie

Name: Chocolate Pudding Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 113 grams bittersweet chocolate (not more than 60% cacao), finely chopped; 59 milliliters cornstarch; 296 milliliters all-purpose flour; 237 milliliters chilled heavy cream; 3 Tbsps ice water; 0 teaspoons salt; 79 milliliters sugar, divided; 1 sticks cold unsalted butter, cut into 1/2-inch cubes; 3 Tbsps unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 2 Tbsps cold vegetable shortening; 710 milliliters whole milk

Chocolate Pudding Pie might be a good recipe to expand your dessert collection. One portion of this dish contains approximately 7g of protein, 32g of fat, and a total of 469 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. 1 person found this recipe to be flavorful and satisfying. If you have vegetable shortening, sugar, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Ingredients you will need

Water

Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)

Ingredients you will need

Water

Dough

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

While shell chills, preheat oven to 375°F with a baking sheet on middle rack.

Equipment you will use

Baking Sheet

Oven

Line shell with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken).

Ingredients you will need

Cocoa Powder

Corn Starch

Sugar

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in chocolate and vanilla until smooth.

Ingredients you will need

Chocolate

Vanilla

Equipment you will use

Whisk

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Equipment you will use

Wax Paper