Wednesday, March 14, 2012

Bittersweet Chocolate Pudding Pie

When I was younger, I would have never eaten bittersweet or semisweet chocolate. I'm liking that flavor more and more as I get older. This pie was delicious. Use whatever sugar you want. I'm sure honey would work just fine too. Personally, I don't think it's a problem to have sugary desserts like this now and then.  There are plenty of other healthy, delicious desserts for your family to have more often.

1 cup all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup butter, cut into small pieces
1 large egg
4 ounces semisweet chocolate, finely chopped

2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon vanilla extract

3/4 cup chilled crème fraîche***
3/4 cup chilled heavy whipping cream
1/2 cup powdered sugar (Whole New Mom has a great recipe for making your own)
1 teaspoon vanilla extract


Crust: (can be made one day ahead of time, lightly covered with plastic wrap and refrigerated)
-In the bowl of combine flour, sugar, cocoa, and salt.
-Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. 
-Add egg; mix until ingredients come together to form a dough.
-Preheat oven to 350 degrees.
-On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 9-inch pie dish. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
-Bake shell until firm, about 15 minutes.
-Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

Filling: (can be made 2 days ahead of time)
-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 a wooden spoon or heatproof spatula, stir mixture constantly over medium heat for about 5 minutes. Make sure to scrape bottom and sides of pan until pudding thickens and begins to bubble at edges.
-Add chocolate and stir until smooth. 
-Remove from heat; stir in vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. 
-Cover and chill overnight.

-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. 
-Spread topping over pie. 
-Cut pie into wedges and serve.

***Make your own crème fraîche. It is so easy and I'm sure it's cheaper than store bought. 

-1 cup whipping cream mixed with 2 tablespoons buttermilk.
-Combine well in glass jar and cover.
-Let stand at room temperature 24-36 hours, or until thickened.
-Stir well and refrigerate.
-Use within 10 days.

{Recipe adapted from Martha Stewart and Mel's Kitchen Cafe}

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2 comments: said...

This looks delicious! Any kind of chocolate sounds good to me :)

Dorothy @ Crazy for Crust said...

Me too, I hated dark or semi-sweet as a kid and now I love it. Love this pie for pi day! :)