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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.8
  • Total Fat: 19.5 g
  • Cholesterol: 48.3 mg
  • Sodium: 160.9 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.7 g

View full nutritional breakdown of smitten kitchen chocolate pudding pie calories by ingredient
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smitten kitchen chocolate pudding pie

Submitted by: MOONTOES1

Introduction

made from scratch, except the pie crust
smittenkitchen.com
made from scratch, except the pie crust
smittenkitchen.com

Number of Servings: 8

Ingredients

    9" pie crust, I like the refrigerated roll out ones
    Pudding filling:
    1/4 cup cornstarch
    1/3 cup plus 2 tablespoons sugar, divided
    3 tablespoons unsweetened cocoa powder
    1/4 teaspoon salt
    3 cups whole milk
    4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
    1 teaspoon pure vanilla extract
    1 cup chilled heavy cream

    Bittersweet chocolate shavings for garnish (optional)

Directions

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Serving Size: makes 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Desserts |

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