Chocolate Pudding Pie

Ingredients

• •1 whole Blind-Baked Pie Crust
• •½ cup sugar
• •3 Tbsp unsweetened cocoa powder
• •2 Tbsp cornstarch
• •2 whole large eggs
• •2 whole large egg yolks
• •2½ cups whole milk
• •1 tsp vanilla extract
• •½ tsp kosher salt
• •4 oz bittersweet chocolate
• •1 tsp unflavored powdered gelatin
• •2 cups heavy cream
• •2 Tbsp sugar
• •2 tsp vanilla extract
• •1 tsp kosher salt

Cooking Instructions

1. 1.

   Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.

   5 min

2. 2.

   Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.

   18 min

3. 3.

   Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.

   120 min

4. 4.

   Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.

   5 min

5. 5.

   Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.

   60 min

6. 6.

   Do Ahead: Pie can be made 3 days ahead. Keep chilled.