Double Chocolate Pudding Pie is a fantastic lower calorie holiday treat to serve at your next family get together. Maybe there are people in your family that aren’t partial to the traditional Thanksgiving “pumpkin, apple, pecan, and/or sweet potato” pies. With this chocolate pie, both kids and adults alike, will be asking that you make this delicious treat for years to come. Enjoy!
Double Chocolate Pudding Pie
- 1 food processor
- 1 small bowl
- 1 medium saucepan
- 1 9-inch pie plate
- 14 graham cracker squares (7 full sheets)
- 2 tablespoons butter or margarine, melted
- 1 tablespoon water
- 1 tablespoon unflavored gelatin
- ⅓ cup boiling water
- ⅓ cup cocoa powder (preferably unsweetened, Dutch process cocoa powder)
- ⅔ cup sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 3 cup skim milk
- 2 ounces bittersweet chocolate, chopped
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees and spray a 9-inch pie plate with cooking spray.
- In a food processor, process the graham crackers until finely ground. Add the 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 fully dissolved. Set aside.
- In a medium saucepan mix the 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.
- Before serving, garnish the pie with fat free whipped topping, if desired.
Alternative Method: Making Double Chocolate Pudding Pie Using an Instant Pot
If you’re looking for a quicker and more convenient way to make the Double Chocolate Pudding Pie, why not try using an Instant Pot? This versatile kitchen appliance can work wonders in creating a creamy and decadent dessert with minimal effort. Here’s a step-by-step guide to making the pie using the Instant Pot:
- 1 ½ cups crushed chocolate cookies
- 5 tablespoons unsalted butter, melted
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 cup dark chocolate chips
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Place a trivet or a heatproof rack in the Instant Pot. Add 1 cup of water to the inner pot.
- In a mixing bowl, whisk together the milk, heavy cream, dark chocolate chips, granulated sugar, cocoa powder, cornstarch, eggs, vanilla extract, and salt until well combined and smooth.
- Carefully pour the chocolate mixture into the prepared pie crust.
- Cover the pie dish loosely with aluminum foil, ensuring it is well sealed.
- Lower the pie dish onto the trivet or rack in the Instant Pot.
- Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and adjust the time to 20 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Carefully remove the pie dish from the Instant Pot and remove the foil. The filling may appear slightly jiggly, but it will firm up as it cools.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Serve chilled with whipped cream, chocolate shavings, or any desired garnishes.
With the Instant Pot method, you can enjoy the same rich and creamy Double Chocolate Pudding Pie in a fraction of the time. The Instant Pot’s pressure cooking function helps infuse the flavors and ensures a perfectly set filling. So, go ahead and indulge in this decadent treat without compromising on taste or convenience.
To ensure that your Double Chocolate Pudding Pie turns out perfectly every time, we’ve gathered some valuable cooking tips and insights into common mistakes to avoid. These tips and tricks will help you achieve the best results and create a pie that will impress even the most discerning chocolate connoisseurs.
Tips and Tricks:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the pie. Opt for a good-quality dark chocolate with at least 70% cocoa solids for a rich and intense chocolate experience.
- Blind-bake the crust: To prevent a soggy crust, consider blind-baking it before adding the pudding filling. This involves pre-baking the crust without the filling to ensure it stays crisp and holds its shape.
- Chill the pie thoroughly: Allow the pie to chill in the refrigerator for at least 4 hours, or overnight if possible. This will help the pudding set properly and allow the flavors to meld together for a truly indulgent experience.
Common Mistakes to Avoid:
- Overcooking the pudding: Be cautious not to overcook the pudding mixture on the stovetop. Overcooking can result in a grainy texture and compromise the smoothness of the filling. Remove the mixture from the heat as soon as it thickens and coats the back of a spoon.
- Not greasing the pie dish: To ensure easy removal of the pie slices, remember to grease your pie dish or tart pan before pressing in the crust. This will prevent the crust from sticking and make serving a breeze.
- Cutting the pie too soon: It can be tempting to dive into the pie as soon as it’s out of the refrigerator, but it’s best to exercise patience. Allow the pie to set and firm up before cutting into it. This will result in clean, neat slices.
Now that you’ve mastered the art of creating the delectable Double Chocolate Pudding Pie, it’s time to explore the various serving possibilities. Whether you’re planning a cozy family gathering or a fancy dinner party, these serving suggestions will help you elevate your dessert experience to new heights.
Recommended Occasions and Audience:
The Double Chocolate Pudding Pie is a versatile dessert that can be enjoyed on a wide range of occasions. It’s perfect for casual get-togethers with friends, elegant dinner parties, or even as a show-stopping finale to a holiday feast. This dessert appeals to all chocolate lovers, from kids to adults, making it a crowd-pleaser for any audience.
Complementary Sides, Garnishes, and Beverages:
To enhance the flavors of the Double Chocolate Pudding Pie, consider serving it with a dollop of freshly whipped cream or a scoop of velvety vanilla ice cream. The contrasting textures and flavors will create a delightful harmony. For an added touch, sprinkle some chocolate shavings or dust the pie with cocoa powder. Pair this indulgent dessert with a piping hot cup of freshly brewed coffee or a glass of chilled milk for a truly memorable experience.
Creative Serving Ideas:
While the Double Chocolate Pudding Pie is delightful on its own, you can get creative with your presentation. Cut the pie into elegant slices and serve them on individual dessert plates for a sophisticated touch. Alternatively, you can serve it in mini mason jars or ramekins for a charming individual portion. Top each serving with a strawberry or a mint leaf for a burst of freshness and visual appeal.
We’ve compiled a list of frequently asked questions about the Double Chocolate Pudding Pie to address any lingering doubts and provide you with all the information you need. Let’s dive in and clear up any uncertainties you may have.
How long does the Double Chocolate Pudding Pie stay fresh?
The pie will stay fresh when stored in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.
Can I freeze the Double Chocolate Pudding Pie?
Yes, you can freeze the pie for up to 2-3 months. Wrap it securely in plastic wrap and place it in an airtight container before freezing. Thaw the pie in the refrigerator overnight before serving.
Can I use milk chocolate instead of dark chocolate for the filling?
While dark chocolate is recommended for its intense flavor, you can use milk chocolate if you prefer a milder taste. Keep in mind that the sweetness level may vary, so adjust the sugar accordingly in the pudding mixture.
Can I make the crust in advance?
Absolutely! You can prepare the crust a day or two in advance. Just make sure to store it in an airtight container at room temperature until you’re ready to assemble the pie.
Can I substitute the graham cracker crust with a different type of crust?
Certainly! If you’re feeling adventurous, you can experimentwith different crust variations. A chocolate cookie crust or a nutty crust made with crushed almonds or hazelnuts can add an extra layer of flavor to your Double Chocolate Pudding Pie.
Master the Art of Double Chocolate: Dive into the world of decadence with our Double Chocolate Pudding Pie. Uncover insider cooking tips, serving suggestions for various occasions, and a special method using an Instant Pot. Join our culinary community and spread the joy by sharing the recipe and subscribing to our blog.