November 8, 2010
Yes...this is as good as it looks, and yes...it IS NOT fattening;) So you can eat slice after slice. Shoot, you can eat the whole pie! I will for sure be making this for Thanksgiving...its a nice change from all the pumpkin and apple stuff. It is incredibly rich...but you still will have a hard time not eating more!!
I was bad and used a store bought crust. Next time I think I will make a graham cracker crust (I will give the recipe). The chocolate was good...but a little rich. Either way will be delicious though! Hope you enjoy!
Graham Cracker Crust: (Betty Crocker)
1 1/2 c. (about 20 squares) graham crackers, finely crushed
1/3 c. stick butter, melted
3 TBS sugar
Heat oven to 350 degrees. Mix crumbs, margarine and sugar. Press mixture firmly against bottom and side of pie plate. Bake about 10 minutes or until light brown; cool.
Chocolate Pudding: (Martha Stewart)
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1/3 c. unsweetened cocoa powder
2 1/2 c. milk
4 large egg yolks
2 TBS unsalted butter, cut into pieces
1 tsp. vanilla
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, salt and cocoa powder. Very gradually (a few TBS at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; pour onto pie crust.
1 c. heavy cream
1/4 c. sugar (may use less if you don't want as sweet)
1 tsp. vanilla
Pour cream into bowl and start to beat until it starts to get thick. Gradually add sugar and vanilla. Whip until it is right consistency.