|Time to Cook:||30|
|Time to Prepare:||15|
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Chocolatey and smooth, this pudding pie is as delicious as it is retro. Sometimes the simplest things really are the best and your family will be delighted with this dessert that is easy to whip up and put in the fridge for later. Who needs pudding from a box? You likely already have all the ingredients in your kitchen.
1 1/4 cups chocolate cookie crumbs
1/4 cup butter, melted
1. Pre-heat the oven to 350 F.
2. In a large bowl, stir together the cookie crumbs and butter until well combined. Press the crumbs into the bottom and up the sides of a 9 inch pie plate. Bake for about 5 minutes. Cool slightly.
3. In a saucepan over medium low heat, warm the milk with the chocolate chips, whisking now and then until the chocolate is melted and it’s well combined.
4. In a large bowl, whisk together the egg yolks, sugar, salt, and cornstarch.
5. Whisk the warm milk into the egg mixture about a few tablespoons at a time, whisking as you go. When you have finally combined the two, pour the milk mixture back into the pot and continue to heat over medium low heat, whisking occasionally until the mixture becomes thick.
6. Pour the pudding through a fine metal sieve into the waiting pie shell and smooth the top. Let the pie cool to room temperature before covering with cling film and chilling in the fridge for at least 3 hours.
7. Just before serving, whip the cream with the sugar and vanilla until you can form stiff peaks. Spread the whipped cream over the pie evenly, and then top with chocolate curls if you wish.
Author: Karen Humphries
Adapted from Ezra Pound Cake