CHOCOLATE PUDDING PIE
A homemade silky smooth chocolate pudding becomes the filling for the most delicious chocolate pudding pie. Forget pudding from a box! Once you've made your own, no other will compare!
Provided by Rachel Gurk
Categories Desserts
Time 2h35m
Number Of Ingredients 10
Steps:
- Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
- In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
- Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate 4 hours, or up to 24 hours.
- Top with whipped cream, and chocolate shavings, if desired, and serve.
Nutrition Facts : ServingSize 1 slice, Calories 328 kcal, Carbohydrate 43 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 215 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 7 g
CHOCOLATE PUDDING PIE
This is a great pie for kids to make.
Provided by Ketherine Erickson
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Make instant pudding according to directions on box.
- Dump pudding into pie crust.
- Spread whipped topping on top of the pudding.
- Refrigerate until not too gooey.
- Garnish with gummy worms.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 51.6 g, Fat 14.9 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 473.7 mg, Sugar 36.6 g
DARK CHOCOLATE PUDDING
This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!
Provided by Lara C.
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix 1/2 cup sugar and flour together in a small bowl.
- Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
- Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
- Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g
DARK CHOCOLATE PUDDING PIE
This easy to make pudding pie is decadent and sure to please any chocolate lover's palate. It can be thrown together quickly and effortlessly for any occasion.
Provided by EntirelyEmily
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop up 4 squares of Bakers chocolate. Set aside.
- With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
- Mix together Chocolate Pudding mix and milk in a medium saucepan.
- Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
- Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
- Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
- Serve alone or with whipped cream!
DARK CHOCOLATE PIE
Very rich and good...I melt my chocolate pieces before adding to the custard...Make sure you use dark chocolate chips...
Provided by chefnini
Categories Pie
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.
Nutrition Facts : Calories 644, Fat 35, SaturatedFat 18.5, Cholesterol 167.1, Sodium 429.1, Carbohydrate 80.8, Fiber 3.6, Sugar 54, Protein 9.1
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- Place the chocolate in a medium metal bowl. In a medium saucepan (or a microwave-safe bowl), combine the milk and half-and-half. Bring to a simmer over medium-low heat or microwave until warm. Pour the milk over the chocolate, and whisk until melted and smooth.
- In another medium bowl, whisk together the egg yolks, brown sugar, vanilla and salt until completely smooth. Gradually pour the hot chocolate mixture into the yolks, starting with 1 cup (so the eggs don't cook), and then adding the remaining chocolate mixture, whisking constantly to combine. (You can pause here and store this mixture for up to 2 days in the fridge.)
- Pour the chocolate custard into a 6-by-3-inch or 7-by-3-inch ceramic ramekin and cover tightly with foil. Pour about 1 cup water into the inner pot of the pressure cooker. Set the ramekin on a steamer rack or trivet and use the handles to carefully lower it into the water, taking care not to splash any into the dish. Lock on the lid and Pressure Cook on Low Pressure (for a creamier finish) or High Pressure (for a mousse-like finish) for 18 minutes. Let the steam release naturally (about 20 minutes).
- Open the lid and lift the ramekin out of the pot. Remove the foil, cool to room temperature and chill for 2 to 3 hours, or until ready to serve. The pudding will keep, covered and refrigerated, for up to 3 days.
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- Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled.
- In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell. Refrigerate at least 1 hour or until set. Top with whipped topping before serving. Garnish as desired. Store in refrigerator.
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