Chocolate Candy Pie

This versatile pie can morph to fit many moods. Freeze it for an icy delight, or just refrigerate instead if you're looking for something[ a little softer (or you run out of time). Or leave out the candy all together for something a little less rich. You decide.]

Total Time:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min

Yield:
1 pie (12 servings)
Level:
Intermediate

Ingredients
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups milk
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish
  • 1 1/4 cups heavy cream
  • One 6-ounce chocolate or regular graham cracker crumb pie crust
Directions

Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.

Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.

Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.

Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

Cook's Note: The pie can be frozen overnight and thawed at room temperature for 10 to 15 minutes before slicing; it can also be refrigerated instead of frozen.

Use the plastic insert of the pie crust, flipped upside down, as a lid to cover the pie while freezing


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    This recipe is featured in:

    Halloween