Time for another edition of Craving Ellie in My Belly! This week's recipe is Double Chocolate Pudding Pie, hosted by Tessa at Handle the Heat. I was excited that this round was a dessert recipe, and I wound up bringing it to our friend Victor's birthday party. Yay for birthday desserts!
My main issue with this pie is that the recipe didn't yield enough crust, even using the correctly sized pie dish. I later learned that there is feedback on the Food Network site for most of Ellie's recipes, and that I could have learned about the crust issue by looking there first. For the next round of CEiMB, I'll be sure to stop by and read the feedback before starting. I'm not the biggest graham fan, and I had actually planned on using Oreos for the crust, but our grocery store was sold out of regular Oreos. Imagine the travesty!
I also didn't quite whip the cream long enough, so it was pretty runny. Not the most attractive dessert I've ever made. Oh! And I used nonfat milk instead of low fat. I don't think it mattered. The pie was just the right amount of rich and chocolatey.
Overall, I'd rather have a fruity pie or a different variety of chocolate dessert, but this pie was fun to make and I'm glad I tried it. Especially now that I can go brag to everyone I know that I've used a gelatin slurry!
A quick note: I'm skipping next week's CEiMB since I don't eat a few of the main ingredients. Check back the following Thursday for another dose of Ellie!
Double Chocolate Pudding Pie
By Ellie Krieger
14 graham cracker squares (7 full sheets)
2 tbsp unsalted butter, softened
1 tbsp water
1 tbsp unflavored gelatin
1/3 c boiling water
2/3 c plus 1/2 tsp sugar
1/3 c unsweetened cocoa powder
1/4 c cornstarch
1/8 tsp salt
3 c lowfat milk
2 oz bittersweet chocolate, chopped
2 tsp vanilla extract
1/4 c well-chilled heavy cream
1. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
2. To make the crust, 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.
3. Meanwhile, make the filling. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
4. In a medium saucepan, mix 2/3 cup of the sugar, cocoa powder, cornstarch, and salt. Gradually add half of the milk, whisking until the mixture is smooth. Whisk in the rest of the milk. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Remove from the heat. Add the bittersweet chocolate and stir until melted. Stir in the vanilla and the gelatin slurry. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
5. Whip the cream in a medium bowl with an electric mixer. When it is about halfway to sof peaks, add the remaining sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner. Snip that corner off and squeeze the whipped cream out of the bag in a decorative pattern around the pie. Store in the refrigerator, where it will keep for 2-3 days.