A decadent chocolate pudding pie in a flaky buttery crust
Course: Dessert
Cuisine: American, Dessert, Pie
Keyword: Pie, Pies, Thanksgiving
Servings: 1pie
Ingredients
Pie Crust
1 1/4cupsall purpose flour
1/2tbspsugar
pinchsalt
8tbspcold salted butter, cubed(1 stick)
1/4cupice cold vodka, orange juice, or water
1tspapple cider vinegar
Chocolate Pudding
1cupsugar
3eggs
8ozsemi sweet chocolate chipsmelted
1tspvanilla extract
8tbspsalted butter, room temperature
3/4cupheavy cream
2cupspowdered sugar
Whipped Topping
3/4cupheavy cream
1/3cuppowdered sugar
1tspvanilla extract
Instructions
Pie Crust Blind Bake
Start by pulsing the flour, sugar, and salt in a food processor. Turn it on and add in your butter through the spout. Stream in the cold liquid and ACV. As soon as it comes together, cut the food processor.
Turn out your dough on a floured surface and roll it out large enough to fill your pie tin. Transfer to the tin and crimp your sides. Pop it in the freezer for at least 30 minutes, up to several days.
Preheat your oven to 375 degrees F. Take a sheet of parchment paper large enough to fill the pie, crumble it up, and then spread it out over your frozen crust. Fill it with either pie weights or dried beans.
Bake for 20 minutes. Carefully remove the parchment paper with the weights, poke a few holes with a fork, and bake another 8-10 minutes, until it is lightly golden brown. Remove and allow to cool entirely.
Chocolate Pudding Filling
Whisk the sugar and eggs together in a saucepan over medium heat and continue to whisk until the temperature reaches 160 degrees F. This took about 6 minutes, but it may vary based on stove type
Remove from the heat and whisk in the vanilla and melted chocolate. Set aside to cool while doing the next step.
In a stand mixer or with an electric handheld, whip the butter until it is light and fluffy - a few minutes. With the machine on medium speed, stream in the chocolate and egg mixture. Continue to whip/beat for about 5 minutes, until it is lighter and airier.
In a separate, clean bowl, whip the heavy cream until it has formed a whip cream. Then add in your powdered sugar and whip until stiff peaks form.
Gently fold the whip cream into the chocolate mixture. Pour into your cooled pie crust. Allow to chill overnight.
Whipped Cream Topping
Whip the three ingredients together until it is a stiff whipped cream. Top the pie with this and zest some chocolate on top! ENJOY!