Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup milk chocolate chips
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- Whipped cream, for topping
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Pie dish
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pre-made pie crust according to package instructions and let it cool completely.
3. In a medium saucepan, combine the milk chocolate chips, sugar, cornstarch, and salt.
4. Gradually whisk in the whole milk until the mixture is smooth.
5. Whisk in the egg yolks until well combined.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. Pour the pudding mixture into the cooled pie crust.
9. Cover the pie with plastic wrap, making sure the plastic wrap is touching the surface of the pudding to prevent a skin from forming.
10. Chill the pie in the refrigerator for at least 2 hours, or until the pudding has set.
11. Once the pudding has set, remove the plastic wrap and top the pie with whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Bake the pie crust at 375°F.
Serving size:
This recipe makes one 9-inch pie, which serves 8 people.
Nutritional information:
Calories: 320
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 62mg
Sodium: 200mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 27g
Protein: 5g
Substitutions for ingredients:
- Milk chocolate chips can be substituted with dark chocolate chips or semi-sweet chocolate chips.
- Whole milk can be substituted with 2% milk or almond milk.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a layer of sliced bananas or strawberries to the bottom of the pie crust before pouring in the pudding mixture.
- Top the whipped cream with chocolate shavings or sprinkles.
- Use a graham cracker crust instead of a pre-made pie crust.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly while cooking to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the saucepan while cooking to prevent the pudding from sticking and burning.
- Let the pie cool completely before adding the whipped cream to prevent it from melting.
Storage instructions:
Store the leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
This pie is best served cold, but if you prefer it warm, you can reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the pie on a decorative plate and garnish with chocolate shavings and fresh berries.
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 pudding mixture is too thick, add a splash of milk and whisk until it reaches the desired consistency.
- If the pudding mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pudding mixture to a boil to ensure that the eggs are cooked through.
- Store the leftover pie in the refrigerator to prevent bacteria growth.
Food history:
Pudding pies have been a popular dessert in America since the 1950s. They are typically made with a pre-made crust and a pudding filling, and are often topped with whipped cream.
Flavor profiles:
This milk chocolate pudding pie is rich and creamy, with a sweet and chocolatey flavor.
Serving suggestions:
Serve this milk chocolate pudding pie as a dessert after a family dinner or at a holiday gathering.
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