Double Chocolate Pudding Pie

Double Chocolate Pudding Pie might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 275 calories. This recipe serves 8 and costs 74 cents per serving. A mixture of cocoa, gelatin, graham cracker squares, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. 8 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 3 hours and 35 minutes. Overall, this recipe earns a not so awesome spoonacular score of 20%. Similar recipes are Double Chocolate Pudding Pie, Double Chocolate Pudding Pie, and Cakespy: Double Chocolate Ice Cream Pudding Pie.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 200 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. 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. In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside. In a medium saucepan mix the 2/3 cup of 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. Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.

3. In a food processor, process the graham crackers until finely ground.

4. 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.

5. Bake for 10 minutes, then let cool.

6. In the meantime, make the pudding.

7. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

8. In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth.

9. 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.

10. Remove from the heat.

11. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin.

12. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.

13. Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

Nutrition Information:

covered percent of daily need