With the heat wave that seems to never end going on….(July had what 19 or 20 days over 80°?), my brother mentioned he would loooove a pudding pie:
If I was to make a cool and creamy pie, it was going to be indulgent. BTW, this can easily be made vegan if you use full fat coconut milk and a vegan chocolate.
Dark Chocolate Pudding Pie
- 1 baked and cooled pie shell
- ¼ cup corn starch
- 1/3 cup granulated sugar
- 3 Tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
- 3 cups whole milk
- 4 ounces bittersweet chocolate (less than 60% cacao), chopped
- 1 tsp pure vanilla extract
- Whip cream
Whisk corn starch through salt together in a heavy tall saucepan. Slowly add in milk, whisking until smooth. Heat over medium until pudding starts bubbling, whisking constantly. Let pudding cook for 2 minutes, until very thick.
Take off heat, whisk in chocolate, until it melts, and then vanilla.
Pour into prepared pie shell.
Transfer to refrigerator, chill until cold (preferably overnight).
Serve with whip cream spread on top.