Chocolate Pudding Pie

Chocolate Pudding Pie


Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)



Pie Crust Ingredients:
1 1/4  cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup, plus 3 teaspoons shortening
1 1/2 teaspoons vinegar
3 tablespoons water
1 egg

Step 1:

Directions For Pie Crust:
Mix flour, salt, and sugar in bowl. Cut in shortening until mixture is crumbly. Add, vinegar,egg, and water, until dough is moist.

Step 2:

To prevent dough from sticking to table and rolling pin, cut two, 15inch x 15inch pieces of saran-wrap. Lay one piece on table and place dough on top of it. Cover dough with the other piece of saran-wrap. Roll dough out in a circle big enough to fit in the pie pan.
Take saran-wrap of top of dough, spray pie pan with canola oil and lay the dough in the pan. Peel saran-wrap off.  Cut extra dough off perimeter of pan.
Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. Bake until pastry is pale golden all over. Cool shell.

Step 3:

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in the bittersweet chocolate and vanilla until smooth.

Step 4:

Pour filling into baked but cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Step 5:

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy!