Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Germany with this irresistible Sweet Chocolate Pudding Pie! Imagine a velvety smooth chocolate pudding nestled in a perfectly crisp pie crust, topped with clouds of whipped cream that will make your dessert dreams come true. Whether you're a chocolate lover, a baking enthusiast, or simply someone who appreciates a show-stopping dessert, this recipe is about to become your new obsession. Get ready to impress your friends and family with a dessert that looks like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup sweet chocolate, chopped
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Begin by preparing your pre-baked pie crust. If you haven't done so already, bake the crust according to package instructions or your preferred recipe. Allow it to cool completely before filling.
- In a medium saucepan, combine the chopped sweet chocolate and 1 cup of milk over medium heat. Stir continuously until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
- In a separate bowl, whisk together the remaining 1 cup of milk, sugar, cornstarch, and salt until well combined and smooth.
- Return the saucepan with the melted chocolate to low heat. Gradually add the milk mixture to the chocolate, whisking constantly to prevent lumps from forming. Continue to cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly to temper them. This will prevent the yolks from curdling.
- Slowly pour the tempered egg yolk mixture back into the saucepan with the chocolate pudding, whisking continuously. Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly until the pudding is thick and creamy.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool slightly, then pour it into the pre-baked pie crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap, ensuring the wrap is in contact with the surface of the pudding to prevent a skin from forming. Refrigerate the pie for at least 2 hours, or until fully set.
- Before serving, top the pie with generous dollops of whipped cream. You can also add chocolate shavings or grated chocolate for an extra touch. Slice and serve chilled.
Tips
- Temperature Matters: Ensure your pie crust is completely cool before adding the pudding to prevent a soggy bottom.
- Chocolate Quality: Use high-quality sweet chocolate for the most rich and authentic flavor.
- Tempering Technique: When adding egg yolks, go slow and whisk constantly to prevent scrambling.
- Smooth Pudding Secret: Strain the pudding through a fine-mesh sieve if you're worried about any potential lumps.
- Chilling is Crucial: Allow at least 2 hours of refrigeration to let the pie set perfectly.
- Whipped Cream Wow: For extra elegance, pipe the whipped cream instead of simply dolloping it.
- Make Ahead: This pie can be prepared a day in advance, making it perfect for dinner parties and special occasions.
- Storage Tip: Keep the pie refrigerated and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
