Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.
For the chocolate pudding:
Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step.
Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, stirring occasionally.
Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
Strain the pudding through a fine sieve, three times, rinsing the sieve in between each time.
Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
Refrigerate 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.
For the whipped cream:
Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Top with chocolate shavings (optional) or dust with cocoa powder.
For the chocolate shavings:
Combine chocolate and shortening in a heat-proof bowl. Microwave at 50% power in 30-second increments until the chocolate is melted and stir until completely smooth.
Using an offset spatula to thinly spread the chocolate over a flat surface, such as a cookie sheet. Refrigerate until the chocolate is firm. Use a bench scraper or the offset spatula to scrape the chocolate off the sheet pan.
Pudding consistency: Be sure that the milk & dry ingredients have thickened and are bubbling prior to adding the chocolate. After adding the chocolate, it should be stirred & melted, and continue cooking for another few minutes until it’s bubbling and thick.
Properly cooling: After the pudding has cooled on the counter for 1 hour, it can be transferred to the refrigerator to cool completely or poured into the cooled, baked pie crust and then refrigerate another 2-4 hours until the pudding is firm. Do not pour the hot filling directly in the pie crust.
When to add the topping: Add the topping before serving, and only once the pudding has cooled completely.
Types of chocolate to use: I’ve also tested this recipe with Baker’s Chocolate Semi Sweet baking bar, a standard Hershey’s Bar and Chocolate Chips. If you prefer a less strong chocolate taste, I’d recommend using a Hershey’s Milk Chocolate Bar
Storing:This needs to stay in the refrigerator, ideally in an airtight container or covered with plastic wrap. It’s best served within 3 days of preparation.
Cornstarch. Many recipes call for flour to thicken their chocolate pie, but I prefer to use cornstarch, which results in a smoother mouthfeel and better consistency overall. Eggs.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt. In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
Chocolate Cream Pie will keep for 2-4 days, covered in the fridge. The crust continues to soften every day that it is stored and the filling can begin to weep at 4 days.
Take care, however, because you also don't want to overcook the filling which will make it very dense, and can even make it start to weep and separate. What causes a chocolate pie not to set up? A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees.
“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.
All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.
Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.
In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.
Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days.
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.
Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.
Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.
Why Is My Chocolate Pie Runny? If your filing didn't set, it probably means that you didn't cook the filling long enough. Cornstarch needs to be heated in order to activate its thickening properties.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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