There might by no means be a dessert so inviting as a chocolate pudding pie. This model, from chef Elizabeth Falkner, is extremely chocolaty, comes with a cloud of whipped cream, and sports activities a press-in crust really easy you could possibly assemble it along with your eyes closed. Faulkner gilds her chocolate pie recipe with an elective cacao nib praline (that, shh, can be extraordinarily straightforward to make) for a garnish that’ll make your selfmade pie appear to be you bought dessert catered from a swanky restaurant.
Because the creamy chocolate pie filling won’t ever see the glow of the oven, you’ll need to blind-bake the pie shell till it’s golden brown. We like a metallic pie plate for its superior capability to conduct warmth. You don’t really need pie weights for this pie crust recipe, however in order for you additional insurance coverage that the dough gained’t stoop, the finest pie weights are additionally created from metallic.
The pie filling will get its wealthy chocolate taste from unsweetened cocoa powder and good-quality semisweet or bittersweet chocolate chips, disks, or chopped bars. Bear in mind to mood the egg yolks in order that they don’t curdle by slowly pouring the recent milk combination whereas whisking (enlist a pal to carry the bowl in place in case you’re having hassle).
We love the juxtaposition of dense chocolate pudding and fluffy whipped cream, however you’ll have some leftover egg whites; in case you want a stiff-peaked meringue topping, by all means swap it up (observe the instructions in our Lemon Meringue Pie recipe). And about that praline: For those who’d slightly skip it, prime the pie with easy chocolate shavings, crushed chocolate cookies, or completely nothing in any respect.