Chocolate Pudding Pie Recipe

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Chocolate Pudding Pie
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Ingredients
14
Count
Nutrition
346
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  2. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)
  3. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Make pie shell: 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.
  5. While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
  6. 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.
  7. Make filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
  8. 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 2 hours.
  9. Just before serving, beat cream with remaining 2 tablespoons sugar until it just holds soft peaks. Spoon onto pie.
  10. Cooks' notes: Pastry dough can be chilled up to 2 days. Pie (without whipped cream) can be chilled up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 346.01 Kcal (1449 kJ)
Calories from fat 176.87 Kcal
% Daily Value*
Total Fat 19.65g 30%
Cholesterol 49.51mg 17%
Sodium 206.22mg 9%
Potassium 223.7mg 5%
Total Carbs 37.98g 13%
Sugars 15.97g 64%
Dietary Fiber 1.65g 7%
Protein 6.09g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 4%
Iron 0.7mg 4%
Calcium 149.2mg 15%
Amount Per 100 g
Calories 199.15 Kcal (834 kJ)
Calories from fat 101.8 Kcal
% Daily Value*
Total Fat 11.31g 30%
Cholesterol 28.5mg 17%
Sodium 118.7mg 9%
Potassium 128.76mg 5%
Total Carbs 21.86g 13%
Sugars 9.19g 64%
Dietary Fiber 0.95g 7%
Protein 3.51g 12%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 0.4mg 4%
Calcium 85.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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