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.
- 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
- 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.