Once in a while there is a need for complete all out chocolate decadence. When you feel this need, make this pie! It is sinfully rich with its deep chocolate blissfulness so don't try and eat half of it at one sitting. To begin with I thought it was rather a cheat to make a graham cracker crust and not a pastry one, after I ate a piece of this I changed my mind. I think the graham cracker crust adds to it's gorgeousness. I made this for my mother-in-law after we had skipped off to Paris leaving her alone to cope with Hurricane Irene!
To make the ultimate chocolate pudding pie you will need:
8 egg yolks
3/4 cup of sugar
1/4 cup of cornstarch
1 1/2 cup of good quality chocolate
2 1/2 cups of milk
1 tablespoon of vanilla extract
4 oz butter
For the graham cracker crust;
Follow directions on the graham cracker crumbs box.
For the cream decoration;
4 oz of heavy cream
1 oz of confectioner's sugar
1 teaspoon of vanilla extract
Heat the oven to 350F
Make the graham cracker crust following the directions on the box and let cool thoroughly.
Place the egg yolks and sugar in a bowl of your electric mixer and with the whisk attachment, whisk until very light and thick.
Melt the chocolate in the microwave, stir until smooth and leave to cool while the eggs and sugar are whisking.
Add the slighty cooled melted chocolate to the eggs and sugar mixture and whisk to combine.
Add the cornstarch to the mixture and whisk to combine.
Heat the milk and vanilla extract in a pan to scalding point. Pour into a measuring jug.
With the mixer running on low, very slowly pour the vanilla milk into the chocolate mixture.
Whisk until fully combined.
Pour the mixture back into the saucepan, add the butter 1 tablespoon at a time, on a low heat stir continuously until thick.
You may start to think it will NEVER EVER thicken. I have absolutely NO patience with this sort of thing. It is generally just when I think I can't stand another moment of stirring that the cornstarch magically thickens the mixture and you are left with a beautiful smooth pudding like sauce.
If the mixture becomes lumpy, remove from the heat and whisk it furiously until smooth.
Pour into the cooled pie crust and place in the refrigerator to fully set and chill.
When cool and set, decorate with whipped cream and a shaving of chocolate.