Chocolate Pudding Pie

Chocolate Pudding Pie
Chocolate Pudding Pie
My mom, Ellendean, would occasionally surprise me with this creamy chocolate pie when I came home from school, then watch as I devoured a quarter of it while watching "M*A*S*H" reruns. —Keith PandolfiHelen Rosner

Senior editor Keith Pandolfi's mom, Ellendean, would occasionally surprise him with this creamy chocolate pie when he came home from school, then watch as he devoured a quarter of it while watching "M*A*S*H" reruns.

Chocolate Pudding Pie
Senior editor Keith Pandolfi's mom, Ellendean, would occasionally surprise him with this creamy chocolate pie when he came home from school, then watch as he devoured a quarter of it while watching "M*A*S*H" reruns.
Yield: makes ONE 9" PIE

Ingredients

  • 1 12 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 7 tbsp. unsalted butter
  • 14 cup ice-cold water
  • 1 cup sugar
  • 13 cup cornstarch
  • 12 tsp. salt
  • 4 egg yolks
  • 3 cups milk
  • 2 oz. unsweetened chocolate, chopped, plus shaved for garnish
  • 3 tsp. vanilla extract
  • 1 cup heavy cream

Instructions

  1. Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Roll dough into a disk and wrap in plastic wrap; chill 1 hour.
  2. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill for 30 minutes.
  3. Heat oven to 375°. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights and bake until cooked through, about 5 minutes more; let cool.
  4. Beat sugar, cornstarch, salt, and egg yolks in a bowl and set aside. Heat milk over medium-high heat until bubbles form around the edge. Slowly add in egg mixture, whisking constantly until thick, 4–5 minutes. Remove from heat and add in chocolate and vanilla; stir until chocolate has melted and incorporated. Pour into prepared pie shell and cover with plastic wrap directly on the surface; refrigerate until firm, 4–6 hours.
  5. Whip cream until stiff peaks form. Remove plastic wrap from pie and cover with whipped cream and chocolate shavings.