Tripple Chocolate Pudding Pie |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
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The original recipe is from ...But I made a lot of changes as usual…The taste is great and you are free to change in the topping decoration. Ingredients:
crust |
2 cups chocolate cookies crumbs |
7 tablespoons unsalted butter, melted |
filling |
1 1/4 cups sugar |
1/2 cup unsweetened cocoa powder |
1/4 cup cornstarch |
3 1/2 cups half and half ( i substitute it with single cream) |
4 large egg yolks |
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
3 ounces unsweetened chocolate, chopped |
2 tablespoons unsalted butter |
1 teaspoon vanilla extract |
topping |
1 cup chilled whipping cream |
2 tablespoons powdered sugar |
1 1/2 teaspoons instant espresso powder |
1/2 teaspoon vanilla extract |
Directions:
1. For crust:
2. Preheat oven to 350°F. Mix cookies crumbs and butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter loose bottom tart pan. Bake until crust sets, about 8 minutes. Cool.
3. For filling:
4. Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half (or cream). Whisk in remaining 2 1/2 cups half and half (or cream) and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours.
5. For topping:
6. Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Beat again to thicken before serving, if necessary.)
7. Peel plastic off pie. Spread cream over top and sift cocoa powder in a decorative way.
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