Old Fashioned Chocolate Delight (Printer-Friendly)
Rich chocolate pudding with flaky crust and whipped cream topping, ideal for festive gatherings and celebrations.
# What You'll Need:
→ Crust
01 -
1 nine-inch deep dish pie shell, blind baked
→ Filling
02 -
½ cup unsweetened cocoa powder
03 -
¼ cup cornstarch
04 -
3 egg yolks, beaten
05 -
1½ cups granulated white sugar
06 -
¼ teaspoon salt
07 -
2 cups 1% milk
08 -
1 teaspoon vanilla extract
→ Topping
09 -
2 cups heavy whipping cream (33-35% fat)
10 -
2 to 4 tablespoons granulated sugar
11 -
Optional garnishes: additional cocoa powder, chocolate shavings, dark chocolate pieces
# Steps to Follow:
01 -
Blind bake the pie shell by pricking the bottom with a fork or using pie weights, then bake at 400°F for 8 to 10 minutes until golden brown. Allow to cool completely.
02 -
In a medium saucepan, whisk together cocoa powder, cornstarch, beaten egg yolks, sugar, vanilla extract, and salt until smooth.
03 -
Gradually stir in milk over medium heat. Cook, whisking constantly, until the mixture thickens significantly, approximately 14 to 19 minutes, reaching a pudding-like consistency and 160°F internal temperature. Remove from heat and cool for about 10 minutes.
04 -
Pour the warm chocolate filling into the cooled pie crust. Refrigerate for 1 to 2 hours until firm.
05 -
Using an electric mixer at high speed, beat the heavy cream to soft peaks. Add 2 tablespoons sugar and continue beating until stiff peaks form.
06 -
Spread the whipped cream evenly over the chilled pie. Garnish with optional cocoa powder, chocolate shavings, and pieces of dark chocolate as desired.
# Extra Suggestions:
01 -
Avoid overcooking the filling to prevent it from becoming dense or separating. Use an instant-read thermometer to ensure filling reaches 160°F.
02 -
Chill the pie thoroughly before topping to ensure proper setting.
03 -
Leftover pie should be stored covered in the refrigerator for up to 3 days. Freeze without whipped topping and add it just before serving.