Dark Chocolate Pudding Pie (filling)



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Source adaptation of a Betty Crocker recipe from the 70s

Preparation Time2 (4) hours


2 tblspns Butter
1/8 tspn salt
10 tblspns corn starch
1 cup Dutch-pressed cocoa powder
12 oz (2 cups) dark chocolate (85%)
5 eggs
2 cups heavy whipping cream
7 cups whole milk
2 1/4 cups sugar
4 tspns vanilla

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.

Oct 25, 2010 2:14:05 AM Amanda said...

This will make a ton of pudding, btw. I never really notice because the extra gets eaten very quickly. Since pudding keeps, it's not such a big deal. Have a little with lunch or something for the next few days. You could also cut this recipe by 1/3, so multiply all of your ingredients by 2/3 and use those numbers.

Also, as much as I hate to give away all of my cooking secrets, substituting 4 Pekin duck eggs for the chicken eggs makes a fantastic, firm and rich pudding. I've also found that most lactose-intolerant people can handle goat's milk. Because goat's milk can have an over-powering flavor, it's best to cut in half with standard lactose-free milk. It will take longer for your pudding to set while cooking and you may want to add a tablespoon of extra corn starch. I never do, and it comes out alright, but some people have had trouble.

Oct 25, 2010 2:14:05 AM Amanda said...

[edit: Peking*]

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