Chocolate Pudding Pie

This was one of our desserts at Christmas.  I wanted to try a different chocolate pie recipe from the one we had at Thanksgiving.  I found this pie over at Smitten Kitchen.  This pie used bittersweet chocolate.  It was really, really good.  It has a good chocolate flavor without being too rich.  I think I prefer the pie from Thanksgiving, but I wouldn’t turn this one down!!  (I can’t wait to make this again in my new Emile Henry pie plate!)

Chocolate Pudding Pie
adapted from Smitten Kitchen
(Printable Recipe)

⅓ cup sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
¼ cup powdered sugar

Make pudding filling: Whisk together cornstarch, ⅓ cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with plastic wrap (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with powdered sugar until it just holds soft peaks. Spoon onto pie.

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