Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 large egg yolks
- 6 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- 9-inch pie dish
- Whisk
- Saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes, then let cool.
- In a saucepan, whisk together the cornstarch, 1/2 cup sugar, cocoa powder, and salt. Gradually whisk in the milk until smooth.
- In a separate mixing bowl, whisk together the egg yolks. Gradually whisk in the chocolate mixture.
- Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to whisk for 1-2 minutes until it becomes very thick.
- Remove from heat and stir in the chopped chocolate and vanilla extract until the chocolate is melted and the mixture is smooth.
- Pour the mixture into the cooled crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours or until set.
- Before serving, garnish with whipped cream and chocolate shavings.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 470
- Fat: 28g
- Carbohydrates: 51g
- Protein: 7g
- Fiber: 2g
- Sugar: 36g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or chocolate wafer cookies.
- Semisweet chocolate can be substituted with dark chocolate or milk chocolate.
- Whole milk can be substituted with almond milk or coconut milk.
Variations:
- Add a layer of sliced bananas or strawberries on top of the crust before pouring in the chocolate pudding mixture.
- Use a chocolate cookie crust instead of graham cracker crust.
- Top the pie with a layer of whipped cream and fresh berries.
Tips and tricks:
- Make sure to whisk the chocolate mixture constantly while cooking to prevent it from burning or sticking to the bottom of the pan.
- Let the pie cool completely before adding the whipped cream and chocolate shavings to prevent them from melting.
Storage instructions:
- Store the chocolate pudding pie in the refrigerator for up to 3 days.
Reheating instructions:
- The pie can be served cold, but if you prefer it warm, you can heat it in the microwave for 10-15 seconds per slice.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Garnish with fresh berries or chocolate shavings.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the chocolate mixture doesn't thicken, try cooking it for a few more minutes until it reaches the desired consistency.
- If the crust is too crumbly, try adding a little more melted butter to the mixture.
Food safety advice:
- Make sure to cook the chocolate mixture to a temperature of at least 160°F to ensure that the eggs are fully cooked.
Food history:
- Chocolate pudding pie has been a popular dessert in the United States since the 1950s.
Flavor profiles:
- Rich and chocolatey with a sweet and buttery crust.
Serving suggestions:
- Serve the pie chilled with a dollop of whipped cream on top.
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