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Preparation
in 15 minutes
Cooking
in 10 minutes
Cooling
in 60 minutes
Temperature
175 °C
- Preheat the oven to 175 °C .
- In a food processor, place 5 sleeves (25 pieces) of cookies and pulse until a fine crumb. Continue pulsing until it begins to stick together, around one minute in total.
- Dump crumbs into a nine inch pie plate and press to the bottom and sides. Bake crust for 10 minutes, until starting to brown. Remove from oven and set aside.
- In a medium saucepan, combine milk, sugar, cocoa powder, cornstarch, and salt, and bring to a boil over medium heat, whisking constantly.
- Reduce the heat to low and simmer, continuing to whisk, for 2 minutes, until the pudding begins to thicken.
- Whisk the eggs in a medium bowl. Add a cup of the hot milk mixture slowly while whisking. Pour this mixture into the saucepan with the remaining milk mixture.
- Cook the pudding, continuing to whisk, until it comes to a boil. Let boil, while whisking, for one minute.
- Put the chocolate, butter, and vanilla into a medium bowl. Strain the pudding using a fine mesh strainer over the chocolate and butter.
- This removes any possible cooked egg pieces. Whisk everything until the chocolate and butter are melted and evenly incorporated.
- Pour pudding into the pie crust. Chill in the refrigerator for one hour and up to two days.
- Top with whipped cream before serving.
Ingredients
2
packages
2 1/4
cups
whole milk
1/2
cup
sugar
3
tbsp
unsweetened cocoa powder
2
tbsp
maize starch
1/4
tsp
salt
2
eggs
140
g
chocolate chips, semi-sweet
2
tbsp
butter
(pieces)
1
tsp
vanilla extract
2
cups
whipped cream
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No rice added
No sesame added
No yeast added
Wheat free
Vegetarian
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