Chocolate Cream Pie

Over-Achiever Chocolate Cream Pie

1 9-inch homemade pie crust (my mom’s recipe…or your mom’s…or someone’s off Pinterest, fully baked and cooled)

1 recipe Homemade Chocolate Pudding

Adornments and Add-Ons

My Mom’s Pie Crust:

    • 3 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, cold and cut into smallish pieces
    • 1/2 cup vegetable shortening, cold
    • 1 egg
    • 1/3 cup ice water
    • 1 tablespoon white or apple cider vinegar

In a large bowl, mix the flour and salt with a fork. Throw in the pieces of butter and tablespoon-size “portions” of shortening and cut all these into the flour mixture with a fork or two knives or a pastry blender. In a small bowl, whisk together the egg, ice water, and vinegar until the egg has fully joined the party. Toss this mixture with the flour/fat mixture just until all the flour mixture is moistened. It’ll be a little crumbly. If it seems more than a little crumbly, add in a few extra drops of water.

Form the pie dough into 3 equal balls and wrap well in plastic. Refrigerate for at least an hour before you deal with it further.

If you want to completely bake your crust, preheat your oven to 425 degrees. Roll out your crust (one ball makes one crust…and take heart here: it’s supposed to be a circle sort of like the Earth, but mine always looks more like Africa), fit it into your pie plate, and crimp the edges. Line the crust with a piece of parchment paper and fill with beans or fancy-schmancy pie weights, and bake for 10 minutes. Remove the bean/weights and parchment paper, lower the oven temp to 350 degrees, and bake for an additional 10 minutes or until the edges are golden. Remove from oven and cool completely on a wire rack.

Homemade Chocolate Pudding:

    • 9 tablespoons (1/2 cup plus 1 tablespoon) sugar
    • 6 tablespoons (1/4 cup plus 2 tablespoons) unsweetened baking cocoa (I love this Dutch-process version from King Arthur Flour)
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 2 1/4 cups milk (I like at least 1%)
    • 1 teaspoon vanilla
    • 1/3 cup semisweet or bittersweet chocolate chips

In a large microwave-safe bowl (I use an 8-cup glass measure so I can see what’s going on), whisk together the sugar, cocoa, cornstarch, and salt. Add in about 1/4 cup to 1/2 cup of the milk JUST to form a thick paste. This is how you’ll avoid lumpy pudding. Once you’ve got a thick, smooth paste, gradually whisk in the rest of the milk. Microwave, uncovered, on high (100%) power for 3 minutes. Whisk again. Microwave on medium-high (70%) power for 3 minutes. Whisk again. Microwave for an additional 2-5 minutes on medium-high (70%) power until your pudding is thick and bubbly in the center. This is NOT the time to get started on that marathon viewing session of some TV series you’ve been waiting to binge-watch. Unless you want a chocolate-flavored volcano to take over your microwave, watch your pudding carefully at this point. When thickened and bubbly, remove from microwave and whisk in the vanilla and chocolate chips until smooth. Immediately pour into your prepared pie shell. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until completely chilled. Before serving, top generously with Adornments and Add-Ons. Will probably serve 8-10 in your house.

Adornments and Add-Ons

    • sweetened whipped cream
    • real chocolate sprinkles (I love these from King Arthur flour)

Cheater Chocolate Cream Pie

1 packaged pie crust, baked in a 9-inch pie plate according to package instructions and cooled completely

1 (4-serving size) box chocolate pudding mix, instant or cook-and-serve prepared as for pie filling according to package instructions

frozen non-dairy whipped topping, thawed, and/or whipped cream in an aerosol can (such as Reddi-wip)

mini semisweet chocolate chips

Pour prepared pudding into prepared pie shell. Cover with plastic wrap pressed directly onto pudding surface to avoid the dreaded Pudding Skin Syndrome. Chill thoroughly. Top with whipped topping or whipped cream and mini chocolate chips. Serves 8-10, unless you’re in my family, in which case it will serve 4-6 if everyone is restraining themselves.