Last month’s Gatherings post included a sneak peak of this chocolate pudding pie, a dessert that’s quickly become my children’s favourite. Made with a classic pudding filling – it contains no eggs, heavy cream or any of the other fancied-up ingredients making their way into recipes for this old-timey treat these day – a tender yet crisp pie crust, and a hearty dollop of whipped cream, this sweet treat needs to find a way into your homemade dessert arsenal. Soon.
If making homemade versions of the separate elements seems a little daunting, you can use a store-bought component if you like. I definitely recommend putting together the pudding and cream from scratch; both take only ten minutes to assemble - probably even less, actually - and the taste alone is worth your time investment.
Chocolate Pudding Pie
- 9” pie pastry, store-bought or made from your favourite recipe
- ½ cup granulated sugar
- 3 ½ tablespoons cornstarch
- 1/3 cup good-quality cocoa powder
- Pinch of salt
- 2 cups cold milk
- 1 teaspoon vanilla
- 1 cup whipping cream (35%)
- 1 tablespoon sugar
- Extra cocoa powder, for dusting
1. Prepare the pie pastry as per the recipe or package instructions, and allow to cool completely once baked.
2. Combine the sugar, cornstarch, cocoa powder and salt in a heavy-bottomed saucepan and whisk until well combined.
3. Add the milk and vanilla and stir until the dry ingredients have dissolved. Set the pot over medium heat and whisk continuously until the mixture thickens and can coat the back of a spoon, about 10-15 minutes.
4. Pour the pudding into the pie shell and cool for 2 minutes. Cover tightly with plastic wrap and chill until completely cold, about 3 hours.
5. Just before serving, beat the whipping cream and sugar until it forms soft peaks. Spoon the whipped cream over the pie and dust the top with cocoa powder.