1 Video | Photo: Double Chocolate Pudding Pie Recipe
Ingredients
- 14 graham cracker squares (7 full sheets)
- 2 tablespoons butter, melted
- 1 tablespoon water
- 1 tablespoon unflavored gelatin
- 1/3 cup boiling water
- 2/3 cup sugar, plus 1/2 teaspoon
- 1/3 cup cocoa
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 3 cups 1 percent low-fat milk
- 2 ounces bittersweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucean mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
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By nikkiduncan28
on April 26, 2013
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Awesome!!I didn't have 1%, but used 2% instead and bought the store made graham cracker crust: Love, Love. Thank you !!
By jessicacarr
on November 25, 2012
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Ellie, a sincere thank you for this recipe. This is the best chocolate pie I have ever had. For the brand of chocolate this time I used what was on hand - Hershey's cocoa powder and for the 70% I used Lindt. I can only imagine how decadent it will be when I make it next time with Ghiradelli or even Godiva chocolate. Also, the results from your crust recipe did not crumble and fall apart as the store bought does. Everything about this pie and its crust is perfect to me. (Note to self: I used 2% milk.
By singthepoems
Altadena, CA
on August 03, 2012
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This is a great recipe if you want a large portion of yummy, creamy, decadent chocolate dessert for less than 350 calories! It's delicious and easy as written, with the potential to become many different desserts with only minor variations. Today I used gingersnaps for the crust and added some instant coffee granules to the pudding, then drizzled the pie with caramel sauce. I already have several other ideas for other flavors, and this pie comes together so quickly that it won't take long to try them all!
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