Ingredients
Equipment
Method
- 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.
Video
Notes
For an added touch of elegance, garnish your Double Chocolate Pudding Pie with a dollop of freshly whipped cream and a sprinkle of grated dark chocolate. This final flourish will elevate the visual appeal and take the flavor profile to new heights. Remember to share your masterpiece with friends and family and join our community by subscribing to our blog for more delectable recipes.