One thing that I like to do with these little chocolate pies is to add a pop of color. I always do this with colorful fruit. You can add a slice of strawberries and add a little sweetness. Sometimes I will add a raspberry on top to mix the sweetness with tartness. I also like to chop up some mango and get that pop of orange on the chocolate. The type of fruit that you want to add is up to you. All I can tell you is to try this recipe and you will love the end result!
Check out what our friends from Divas Can Cook have to say about this:
“If you’ve never made chocolate pudding from scratch you just may never go back to the box or the container!”
Impress your friends and family with these made from scratch delicious pies.
Ingredients
Ingredients
- BUTTERY PIE CRUST
- 1¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ cup cold butter-flavored shortening
- ¼ cup cold butter, finely diced
- ¼ cup cold half n half
- CHOCOLATE PUDDING FILLING
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ cup unsweetened cocoa powder, sifted
- pinch of salt (optional
- 2 cups half n half, whole milk or heavy cream (see note)
- 3 egg yolks, beaten
- ¼ cup semi-sweet chocolate chips, melted
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- WHIPPED CREAM
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- First let’s make the pie crust!
- In a large bowl sift together the flour and salt.
- Cut in the shortening and butter until mixture resembles large crumbs.
- Stir in the half n half, milk or heavy cream just until until a dough forms.
- Gather dough and knead a few times on a floured surface.
- Flatten dough into a disk and wrap in plastic wrap.
- Refrigerate for 30 minutes or until chilled.
- Preheat oven to 375 F.
- Once chilled, flatten dough out a floured surface about ¼ inch thick.
- Use a 2.5 inch round cookie cutter to cut out small circles.
- Arrange each circle into a mini muffin pan, being sure to bring the dough up the sides.
- Bake for 15 minutes or until edges are lightly golden.
- Remove pie shells from pan and set aside.
- To make the pudding, add sugar, cornstarch, cocoa powder and salt to a large pot.
- Stir together until well combined.
- Stir in half n half, heavy cream or whole milk.
- Place the pot on medium heat and begin stirring until sugar has completely dissolved. (Do NOT BOIL)
- Continue stirring until bubbles begin to barely break on the surface. (reduce heat if mixture begin to boil or simmer heavily. A few bubbles are ok)
- Beat egg yolks in a small bowl and slowly add in about 1 cup of the warm milk mixture. (This will help slowly heat the yolks up so they won’t scramble when added to the pot)
- Slowly add the yolk mixture to the pot while whisking vigorously until the pudding begins to thicken. Mixture will be foaming and hot.
- Reduce heat, stir in the melted chocolate, vanilla extract and the butter.
- Remove from heat and continue stirring vigorously to further thicken the pudding.
- When pudding is thickened and coats the whisk well, remove from heat and stir in vanilla extract.
- Place the pudding in a glass dish, cover and chill for about 2 hours to thicken up a bit more. (Can also cover with plastic wrap touching the pudding to prevent a skin from forming if desired. I never do)
- Place the chilled pudding in a pipping bag and pipe the pudding into the pie shells.
- Refrigerate until firmer about 2 more hours.
- When ready to serve, top with whipped cream and shaved chocolate.
- To make the whipped cream, chill a glass bowl and beaters in the freezer for about 20 minutes.
- Place the heavy whipping cream into the chilled bowl.
- Stir in the powdered sugar.
- Beat on medium until fluffy and peaks hold their shape
ED NEXT PAGE LINK BELOW.
Quick Tip: Serve with a dollop of whipped cream on top.
Thanks again to Divas Can Cook for this amazing recipe.
