If you're in the mood for something rich and indulgent, this Decadent Double Chocolate Pudding Pie is about to become your new best friend. It's a chocolate lover's dream with a smooth, creamy filling nestled in a buttery graham cracker crust. Perfect for any occasion or as a comforting treat for yourself.
The crust starts with graham cracker crumbs, which provide a sweet, nutty base that complements the chocolate filling. Adding granulated sugar to the crust gives it just the right amount of sweetness, while unsalted butter binds it all together and adds a rich, buttery flavor.
The filling is a combination of whole milk and heavy cream, creating a luxuriously creamy texture. Granulated sugar sweetens the mixture, while unsweetened cocoa powder and dark chocolate chips provide a deep, intense chocolate flavor. Cornstarch is the thickening agent that ensures the pudding sets perfectly, and a pinch of salt enhances all the flavors. Finally, vanilla extract adds warmth and depth to the chocolate.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh berries. If you're feeling adventurous, try drizzling some caramel sauce over the whipped cream for an extra layer of flavor. For a cozy touch, serve it with a warm cup of dark roast coffee or a frothy cappuccino.
First things first, preheat your oven to 350°F. This step is crucial to ensure your crust bakes evenly and develops that lovely golden hue. In a mixing bowl, combine the graham cracker crumbs with 1/3 cup of sugar and the melted butter. Stir until the mixture resembles wet sand.
Now, press this sandy mixture into the bottom of a 9-inch pie pan. Use the back of a spoon or your fingers to pack it down firmly, ensuring an even layer. Bake the crust for about 10 minutes. This time allows the crust to set and become slightly crispy. Once done, let it cool completely, which will help it hold together when you add the filling.
While the crust cools, it's time to move on to the chocolate pudding. In a medium saucepan, whisk together the whole milk, heavy cream, 3/4 cup of sugar, cocoa powder, cornstarch, and salt. Place the pan over medium heat, stirring continuously. You'll notice the mixture will start to thicken — this is the cornstarch doing its magic. Keep whisking until it comes to a gentle bubble.
Once your pudding reaches the desired thickness, remove it from the heat and stir in the dark chocolate chips and vanilla extract. The residual heat will melt the chocolate chips, creating a smooth and luscious pudding. Pour this chocolate goodness into your cooled crust, smoothing the top with a spatula.
Now, pop the pie into the fridge for at least 4 hours. This chilling time is non-negotiable; it allows the pudding to set properly. Before serving, top with a generous layer of whipped cream and sprinkle with chocolate shavings for an extra touch of elegance.
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