CHOCOLATE PUDDING PIE with Mocha Whipped Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate pie crust

🥗Healthier: almond flour crust

💰Cheaper: graham cracker crust

Graham cracker crust is more affordable and easier to make.

Preheat your oven to 350°F.

Melt 5 tablespoons of butter on the stovetop or in the microwave.

In a food processor fitted with a blade attachment, add 2 dozen chocolate filled chocolate cookies and pulse until smashed.

Add 1/2 teaspoon of kosher salt and 1 tablespoon of cocoa powder to the cookie crumbs and run the processor until fine.

Measure out 3 tablespoons of cookie crumbs and set aside for garnish.

With the processor running on low speed, drizzle in the melted butter until the mixture is wet.

Transfer the mixture to a 9-inch pie plate and press it down into the plate and up against the sides.

Bake the crust in the oven for 10 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, add 3 cups of whole milk and 4 ounces of chopped dark chocolate, stirring while the milk warms and the chocolate melts.

Once melted, remove from heat.

In a medium-sized saucepan, combine 3/4 cup of granulated sugar, 1/4 cup of cornstarch, 1/4 cup of cocoa powder, 1 tablespoon of instant espresso powder (if using), and 1/4 teaspoon of kosher salt, stirring to combine.

Add the warmed milk mixture and 4 egg yolks to the dry ingredients, stirring to combine and break up the yolks.

Return to moderate heat, stirring constantly for 8 minutes until the mixture thickens and becomes creamy.

Lower the heat and continue stirring for an additional 2 minutes.

Remove from heat and stir in 4 tablespoons of butter and 2 teaspoons of vanilla extract until melted and smooth.

Cover the surface of the pudding with plastic wrap and let it cool for 30 minutes.

Pour the cooled pudding filling into the pie crust, coaxing it to the edges and smoothing the top.

Cover loosely and transfer to the fridge to cool for at least 3 hours until set.

To make the chocolate whipped cream, combine 1/4 cup of granulated sugar, 1/4 cup of cocoa powder, and 1 teaspoon of instant espresso powder (if using) in a large liquid measuring cup.

Add 1 1/2 cups of 35% cream and whip on low speed to blend, then increase to moderate speed until light and billowy.

Once the pie is set, cut it into 8 wedges and serve with the chocolate whipped cream and reserved cookie crumbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens