The Fourth of July brought friends to our house for some swimming, some good food, some good drink, and then some pretty fireworks.  I had to make a couple of different desserts and one of them had to be a chocolate option.  This pie was super easy to make. No baking!  The pudding filling is made on the stove and then the pie gets refrigerated to set.  I messed up the crust because I misread the recipe.  Totally my fault and so my crust was a little crumbly.  No one cared.

This is the only picture I could manage to snap before the wild kiddos descended and none was left over to stage…

Rich Chocolate Pudding Pie

I guarantee this pie will be coming back to our table soon.

Rich Chocolate Pudding Pie

Yield:  10 servings

For the Crust:
30 chocolate wafers (such as Nabisco’s Famous Chocolate Wafers)

3 ounces bittersweet chocolate, melted

1 Tbsp. canola oil

For the Filling:
3/4 cup sugar

1/4 cup cornstarch

1/4 cup unsweetened cocoa

1/4 tsp. salt

1 3/4 cups 1% low-fat milk, divided

2 large egg yolks

4 ounces bittersweet chocolate, finely chopped

1 Tbsp. white rum or 1 Tbsp. vanilla

1/2 cup fresh raspberries (optional)

10 Tbsp. fat-free frozen whipped topping, thawed (optional)

For the Crust:
1. Place wafers in a food processor and thoroughly process until finely ground.

2.  Add 3 ounces melted chocolate and oil and process until blended.

3.  Press mixture into the bottom and up the sides of a 9-inch pie plate.

4.  Freeze 15 minutes or until set.

For the Filling:
1. Combine sugar, cornstarch, cocoa, and salt in a large saucepan; stirring with a whisk.

2.  Add half of milk and 2 egg yolks; stir with a whisk until smooth. Stir in the remaining milk.

3.  Cook over medium heat for 5 minutes or until mixture is thick and bubbly, stirring constantly.

4.  Remove saucepan from heat.  Add 4 ounces chocolate, and stir until smooth.

5.  Stir in rum or vanilla.  Pour filling into prepared crust.

6.  Cover with plastic wrap; chill 4 hours or until set.

7.  If desired, serve with raspberries and whipped topping.

Source:  Cooking Light, June 2011


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