Rich Chocolate Pudding Cream Pie Filling Recipes

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

FUDGY CHOCOLATE CREAM PIE

Steps:

• In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
• Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
• Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

RICH CHOCOLATE PUDDING / CREAM PIE FILLING

Steps:

• Combine 1/2 cup sugar and 2 cups milk; heat until it's just about to boil.
• While the milk/sugar is heating, combine the remaining ingredients (egg yolks, sugar, 1/4 c flour, cocoa, salt, 1/4 c milk) EXCEPT for butter and vanilla in a blender or mixer on low. The goal is to mix it absolutely smoothly without lumps, not add a bunch of air to it.
• Combine the two mixes and return to the saucepan.
• Adjust the heat to medium high and bring to a boil for five minutes, stirring constantly until thickened. (NOTE: It never takes me five minutes to get to this point.).
• Remove from heat; immediately stir in 2 Tablespoons butter or margarine and 1 teaspoon vanilla.
• Pour into (cooked) pie crust or pudding dishes and refrigerate.
• Note: if you're using this for a pie, a beautiful meringue can easily be made with the three egg whites you'll have left over from this recipe. I'd suggest looking up #28458 and referring to those directions for how to create it -- remember to leave your crust with about ten minutes left to bake so that you don't burn it while toasting the meringue.

BITTERSWEET CHOCOLATE PUDDING PIE WITH CRèME FRAîCHE TOPPING

Steps:

• Crust:
• Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
• Filling:
• Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
• Topping:
• Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
• Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.
• * Sold at some supermarkets and at specialty foods stores.