Double Chocolate Pudding Pie

This is my pick for this week’s Craving Ellie in my Belly. I have a huge sweet tooth (can you tell?) and none of the other CEIMB members had picked a dessert recipe yet so I decided to pick one. Growing up, my aunt always made chocolate pudding pie for special occasions like Thanksgiving and Christmas and I would always help her in the kitchen. I adored this pie and would always ask my mom to make it (she never did!). I was SO excited when I saw this recipe in The Food You Crave and marked it immediately.

I’m happy to say it lived up to my expectations :) I’m very happy with my pick and I hope the other members liked the pie as much as I did! The pie itself was fairly easy to make. Having to constantly stir the milk mixture in a saucepan over the heat was tedious but so worth it. I stuck to the recipe except I used 2% milk instead of 1% because that was all I had. I don’t know if that made my pie better or worse (I’m thinking better!) but I usually have 2% so I’ll stick to that the next time I make it. Also, I had heavy cream but decided not to make the whipped cream for 3 reasons: I’m not a huge fan of whipped cream. I wanted to eat the pie already! And I figured the extra fat and calories weren’t worth it, especially because I used 2% milk.

The only problem I had with this recipe was that the graham cracker crust didn’t come up the edges high enough and wasn’t as thick as I would have liked. I noticed some of the other members had the same problem. Next time I’ll double the amount of graham crackers and hopefully that will supply enough crust. I made this 2 days ago and there are only 2 pieces of pie left! It is that good, pretty much irresistible.

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Double Chocolate Pudding Pie

Ingredients:

14 graham cracker squares (7 full sheets)
2 tablespoons butter, melted
1 tablespoon water
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar, plus 1/2 teaspoon
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1 percent low-fat milk
2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1/4 cup heavy cream

Directions:

Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.

In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.

Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

From The Food You Crave by Ellie Krieger

   

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13 Responses to “Double Chocolate Pudding Pie”

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    applecrumbles — June 11, 2009 at 4:02 pm

    This was a great pick and your photo looks yummy.
    Yeah! Love making desserts.

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    Justin — June 11, 2009 at 5:39 pm

    extra crust sounds good. i assume ellie krieger didn't want to go to overboard.

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    Tessa — June 11, 2009 at 6:24 pm

    Thanks Joanne! Yours looks delicious too :)

    Justin, I thought that too but then I remembered that graham crackers aren't all that bad for you! Regardless, I love crusts so I'm using more next time :)

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    Pamela — June 12, 2009 at 1:25 am

    It was a delicious pick, Tessa. Thanks for choosing it! And your pie does look luscious!

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    Amy I. — June 12, 2009 at 2:25 am

    Great pick, Tessa! The friend whose birthday party I brought it to even ate the leftovers for breakfast the next morning :)

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    Sara — June 12, 2009 at 2:55 am

    Super pick, this was really tasty. Your slice of pie looks really nice and creamy.

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    Tessa — June 12, 2009 at 3:10 am

    Thank you Pamela, Amy, and Sara! I'm glad you all liked it :) Yay for CEiMB!

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    Anne — June 12, 2009 at 1:08 pm

    I am a bit late getting it made and posted, what with my family activities here in canada … but I finally had a chance to do it for dinner last night and Mom and I were both really impressed. I added extra graham crackers for the crust, then missed the instruction about baking it for 10 minutes :>( but it turned out fine anyway. And I also used the 2% because it was all we had here … and I would use it (or even whole milk for the right crowd) again. The taste was superb and I am thinking to add this dish to my Gringo Perdido menu. Thanks for choosing this great dessert, Tessa!!

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    Risa — June 12, 2009 at 1:11 pm

    I have never heard about this group and I have this cookbook. i am definitely going to be checking your posts out in the future.

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    thenotsoskinnykitchen — June 12, 2009 at 2:57 pm

    Thanks for such a great choice! I'm not big on sweets, but this definitely hit the spot for that rare craving. Yours looks much creamier than mine; maybe that's due to the milk? I used fat free, and my filling turned out a little too gelatinous. The flavor was really good though once I got over the weird texture!

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    nick — June 12, 2009 at 4:14 pm

    Excellent pick! We enjoyed ours, albeit sans crust.

    A lot of people on the Food Network site complained about the crust not coming up enough in the sides. I think it was mentioned in the tell-all on site, but yeah, it was def. a problem.

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    Tessa — June 12, 2009 at 6:02 pm

    Anne- I'm glad you liked it! Let me know if you ever end up trying it with whole milk, I'd like to see if that would make it even better.

    Risa- Thank you! You should check out the Craving Ellie in my Belly blog, even if you don't join you can see all the other recipes from that cookbook that have been made and what everyone thinks of them.

    Liz- We had fat free and 2% in the fridge and I thought fat free just wouldn't give it the right consistency. The recipe calls for 1% though, so maybe that is the perfect compromise of health and flavor.

    Nick- I was surprised at how appetizing yours and Sara's looked without the crust! Great thinking since you guys were in a crunch for time. I definitely should have checked the Food Network reviews first, they are usually super helpful.

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    Alisa@Foodista — June 13, 2009 at 5:55 am

    Oh my, that looks so delicious! Tessa you sure make fabulous food,I love your recipes! I'd love to guide our readers to your site if you won't mind. Just add this foodista widget to this post and it's all set to go, Thanks!

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