Bittersweet Chocolate Pudding Pie

What can one say about chocolate, that would do justice to its taste and flavor? Sweet, bitter, dark, white, hard and flaky or soft and melted... in whichever form it exists, chocolate is worth dying for. And the variety of forms in which it can be used, just adds to its appeal. Pies are one way. Keep your windows closed when you are baking a chocolate pie, as its fragrant aroma can attract a crowd from miles around!

Pudding is another way to enjoy chocolate. A thick, creamy pudding made from chocolate is a crowd-pleaser and is an all-time kiddie favorite. Plus it keeps well in the fridge and makes an ideal quick snack, especially when you're in a hurry.

What if you could combine chocolate, pudding and pie into one delicious dessert? Think about it. Rich chocolate pudding, thick and creamy as a pie filling, with a bittersweet edge to the flavor. Baked in a crust, the tantalizing combination of crumbs and chocolate filling your mouth... stop drooling, time to put your baking gloves on and let's get cooking! To learn how to make this wickedly appetizing food, read on.

For the Crust

• 1½ cups chocolate wafer cookie crumbs
• 2 ounces of semisweet cooking chocolate or regular chocolate, chopped
• 2 tablespoons sugar
• 5 tablespoons melted butter

For the Filling

• 4 ounces semisweet chocolate, chopped
• 1/3 cup unsweetened cocoa powder
• 1¾ cups whole milk
• ¼ cup heavy whipping cream
• 1/8 teaspoon salt
• 2/3 cups sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Crust
Preheat oven to 350 degrees Fahrenheit. Blend cookie crumbs and sugar and a little butter in a food processor, till crumbs turn sticky and moist. Line a 9 inch pie dish with the crumb mixture. Make sure you press the crumb mixture deep into the pan while applying it, so that the crust will be thick and full. Bake in oven for approximately 10 minutes or until the crust is set and hard.

Take the crust out of the oven and sprinkle chopped chocolate over it. Let the chocolate melt over the hot crust for 1-2 minutes. Then using a butter knife or a rubber spatula, spread the softened chocolate over the bottom and up sides of the crust. Refrigerate the crust for 30 minutes so that the chocolate sets in.

Filling
In a medium saucepan, whisk sugar, cornstarch, cocoa and salt. Blend well and then add 1/3 cup of milk. Whisk well so that a paste forms. Add remaining milk, then ¼ cup of cream. Heat the mixture at medium heat and stir constantly.

The mixture should bubble and thicken. Keep stirring for 4-5 minutes and then add chopped chocolate. Again stir till mixture becomes smooth and creamy. Remove saucepan from heat and add vanilla extract.

Take out crust from fridge and pour this hot mixture over the crust. Spread it evenly, do not allow it to pool or collect in one place. Leave to cool for 1 hour at room temperature. You can eat the pie now or chill it overnight to enjoy a cooler dessert in the morning.

This is the standard recipe for a bittersweet chocolate pudding pie. To make a more continental and tangier pie, you could use Crème fraîche as a topping. This adds more zing and bite to the dessert as the tart taste of the cream compliments the bittersweet flavor of the chocolate pudding.

Bittersweet chocolate pudding pies are ideal sweet-tooth accompaniments for any occasion. Whether welcoming a neighbor, baking for the family or visiting an old friend, there's nothing like a slice of pie and this one is a guaranteed winner.