Ingredients for Return Of The Son Of The Chocolate Pudding Pie
- 1 1/4 cups all-purpose flour
- Granulated Sugar
- Salt
- Cooking Oil
- 1/4 cup milk
- 1/4 cup cornstarch
- Cocoa Powder
- Heavy Cream
- 2 large egg yolks
- Semisweet Chocolate
- Unsalted Butter
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How to Make Return Of The Son Of The Chocolate Pudding Pie
- Preheat oven to 350°F (175°C).
- In a 9-inch pie plate, sift together 1 1/4 cups all-purpose flour, 1 teaspoon salt, and 5 teaspoons granulated sugar.
- In a separate bowl, whisk together 1/2 cup vegetable shortening, 1/4 cup milk, and 1/4 cup ice water until combined.
- Add the wet ingredients to the dry ingredients in the pie plate. Mix with a fork until just combined.
- Press the crust evenly into the pie plate, starting from the center and working your way out. Flute the edges with a fork.
- Freeze the crust for 10 minutes to prevent bubbling during baking.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Let cool completely.
- While the crust bakes, prepare the filling. Place a medium bowl in a larger bowl filled with ice water.
- In a medium saucepan, whisk together 1/3 cup granulated sugar, 1/4 cup cornstarch, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 2 large egg yolks and 2 cups heavy cream.
- Whisk the egg yolk mixture into the sugar mixture in the saucepan.
- Cook over medium-low heat, stirring constantly, until the pudding thickens (about 5-7 minutes).
- Remove from heat. Stir in 4 ounces semi-sweet chocolate chips and 2 tablespoons butter until melted and smooth.
- Strain the pudding through a fine-mesh sieve into the chilled bowl to remove any lumps.
- Pour the pudding into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 1 hour, or preferably longer, to allow the pie to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
18g
Fat
54g
Carbs
5g
