Whether you choose to make a whole pie or individual little pies, like I did, you will not be sorry. It is rich, chocolaty and worlds above any pudding from a box that you have ever tried. Don't let the few extra steps in this recipe frighten you off, the final product is well worth it!!
GRAHAM CRACKER CRUST
1� cups graham cracker crumbs
2 tablespoons granulated white sugar
5-6 tablespoons melted butter
� cup granulated sugar
3 tablespoons cornstarch
1/3 cup Dutch-processed cocoa powder
1/8 teaspoon salt
2� cups milk (divided)
� cup heavy whipping cream
4 large egg yolks
4 ounces semisweet chocolate finely chopped
1� teaspoon vanilla extract
1 tablespoon room temperature butter
NOTE: I never grease my pie plates when I make a crumb crust. Instead, I bake them at 350 for about 10 minutes, then cool to room temperature before filling.
In a large heat proof bowl, whisk together, the sugar, cornstarch, cocoa powder and salt. Whisk in � cup of the milk (reserving the other 2 cups) and mix into a thick paste. Add the yolks to the chocolate mixture, one at a time, mixing well. Set aside while you heat the rest of the milk and cream. Have a fine meshed strainer and bowl next to the stove because you will need to strain this mixture after it is cooked.
Rinse a medium sized (heavy) saucepan with cold water and shake out the excess water (this will prevent the milk from scorching). Pour the remaining 2 cups of milk and the cream into the rinsed pan. Bring it just up to a boil and remove from heat. The milk will foam quickly up to the top of the pan when it's done, so watch it carefully.
Gradually pour the milk into the egg mixture, whisking constantly until the mixture is smooth. Transfer this mixture to a clean heavy bottomed saucepan and cook over medium low heat, stirring constantly until it gets about as thick as mayonnaise (3-5 minutes). Remove from heat and pour through the strainer to remove any lumps.
Add the finally chopped chocolate, vanilla and butter, stirring gently with a rubber spatula, until smooth. Pour into the crust, cover (lay plastic right on the surface of the hot filling) and chill overnight.WHIPPED CREAM TOPPING
1 cup heavy whipping cream
2 tablespoons granulated sugar
� teaspoon vanilla extract (my option)
Whip until stiff peaks form, then spread over chilled chocolate pie filling.
The winner of the Tate's Bake Shop give away, is Peggy Clyde from Peggy's Pantry. Merry Christmas Peggy!!!