Chocolate Pudding Pie with Maple Whip
Chocolate Pudding Pie with Maple Whip
Makes 6 – 8 servings
Graham Cracker Crust
1 ½ cups finely ground graham cracker crumbs
⅓ cup sugar
⅓ cup melted butter
Pudding
¼ cup cornstarch
⅓ cup sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoons sea salt
3 cups whole milk
4 ounces bittersweet chocolate, broken into 1/2 -inch pieces
1 teaspoon pure vanilla extract
Maple Whip
1 cup chilled heavy (whipping) cream
1 tablespoon pure maple syrup
To serve
Grated Milk Chocolate
Icing Sugar
- Preheat an oven to 350 degrees F.
- Crust time. Combine the graham cracker crumbs, sugar, and melted butter in a bowl and mix until well blended. Press the mixture into a 9-inch pie plate, covering the base and sides evenly. Bake for 7 minutes, until lightly golden brown, then cool completely. Perfect.
- Pudding time. In a 3-quart saucepan, whisk together the cornstarch, sugar, cocoa powder, and salt, then whisk in the milk in a slow and steady stream until smooth. Whisking constantly, bring the mixture to a boil over medium heat. When the mixture comes to a boil, cook for 2 minutes then remove from the heat. Whisk in the bittersweet chocolate and vanilla until smooth. Awesome.
- Pour the pudding mixture into the prepared pie plate, then transfer to the fridge and chill for a few hours until set (minimum 2 – 3 hours. Patience, friends).
- Before serving, whip the cream in a bowl until stiff peaks form. Whisk in the maple syrup until smooth and combined, then spoon over top of the pie. Hit the pie with grated chocolate, a bit of icing sugar, and serve. Delicious!
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