Eating a warm cup of chocolate pudding to curl up with on a cold and rainy day is my idea of heaven. It’s one of the best comfort foods out there like sipping a nice, warm soup when you are sick.. It’s smooth, creamy and decadent without being overly rich. And it’s VERY addictive. When I get one of my cravings for chocolate and I want to indulge but don’t want to go overboard, then I make chocolate pudding with skim milk, cornstarch, pure cocoa powder and a little bit of honey. And I don’t wait around for it to cool down. I devour it right off, scraping every single last bit on the saucepan. Yuuummm.
Some days I eat it plain (when I’m feeling a little bit lazy). Some days I want it hot and gooey (and oozing out of the ramekin), topped with soft melting marshmallows and crushed graham crackers like having S’mores on a campfire.
Other times, I prefer it cold, in a little shooter glass topped with whipped cream like this.
But this time, I want to make it a little extra special in a pie form. This is one simple, straightforward and unpretentious recipe for a chocolate pudding pie that everyone will enjoy.
CHOCOLATE PUDDING PIE
Graham Cracker Pie Crust
1 1/4 c crushed graham crackers (or ready made crumbs)
1/4 c sugar
6 tbsp butter, melted
Combine the graham cracker crumbs, sugar and melted butter with a fork until well mixed and it comes together as a dough. Press the mixture into a 8-inch pie plate with your fingers to get an even crust on the bottom and the sides. Bake at 375 degrees for 6 to 8 minutes, or until edges are browned. Cool and set aside.
Chocolate Pudding Filling
recipe adapted from Smitten Kitchen
1/4 cup + 1 tbsp cornstarch
1/2 cup sugar
1/8 tsp salt
3 cups whole milk
250 g semi sweet chocolate, coarsely chopped
1 tsp instant coffee
1 tsp vanilla extract
Combine the cornstarch, sugar, coffee and salt in a saucepan. Slowly whisk in the milk, scraping the bottom and sides with a spatula to incorporate the dry ingredients. Place over low heat and stir occasionally with a whisk to prevent lumps from forming. Remember to also scrape the bottom and the sides. After 20 minutes, when the pudding starts to thicken and coats the back of a spoon, add in the chopped chocolate. Continue stirring until the pudding is smooth and thick for about 4 minutes. Remove from heat and stir in the vanilla.
Pull a plastic wrap over the top of the pudding to prevent a skin from forming and let it cool for about 10-15 minutes. Spread the cooled chocolate pudding over the graham pie crust. Cover with the plastic wrap again, making sure to touch the plastic with the surface of the chocolate pudding and chill for 1-2 hours or until the pudding is set.
1 – 250 ml whipping cream or heavy cream
1 tbsp sugar
1 tsp vanilla extract
chocolate curls (for topping)
Beat the whipping cream with the sugar until heavy peaks form. Add the vanilla and beat until well mixed. Top the chilled chocolate pudding pie with the whipped cream. Decorate with chocolate shavings. Chill for a few hours (preferably overnight) before serving.