recipe added Mar 3, 2010 8:23:16 PM byAmanda
Source adaptation of a Betty Crocker recipe from the 70s
Preparation Time2 (4) hours
|10 tblspns||corn starch|
|1 cup||Dutch-pressed cocoa powder|
|12 oz (2 cups)||dark chocolate (85%)|
|2 cups||heavy whipping cream|
|7 cups||whole milk|
|2 1/4 cups||sugar|
1. Either bake or buy a 9-inch pie crust (I've posted a cream cheese pie crust recipe specifically for this pie or try my gluten-free pie crust). Sift together the sugar, cocoa powder, corn starch and salt. Put the mixture into a large pot (>6 qt.). Gradually whisk the milk, and then the cream into the mixture.
2. Beat eggs together in a medium bowl and add to the pot. Whisk everything together thoroughly.
3. While stirring constantly (with a whisk or wooden spoon) bring to a boil over medium heat (gas stoves are optimal for making pudding). Be patient, as this will take a little while.
4. Once the pudding starts to boil, allow it to bubble for one minute and remove from heat.
5. Stir in chocolate, butter and vanilla until mixture is perfectly smooth.
6. Allow to cool until you can hold the pot and taste the pudding without burning yourself.
7. 1.While pudding is cooling, make your meringue topping. (This step is optional, but I top all pudding or creme pies with meringue.)
8. Preheat oven to 100-110 C. Spoon pudding into pie crust until level with the edge of the pie pan. Top with meringue and bake until meringue is a nice golden brown.
9. Refrigerate for at least 2 hours. Serve cold.