When the boys were young, we were in a grocery store and one of them saw a frozen chocolate satin pie and asked, “Can we get the Chocolate Satan Pie?” And since then, that is what I call those pies. Pretty truthful, really, since they are rather sinful tasting.
As pie goes, it actually isn’t that bad for us. I use less sugar than a commercial pie, and still get a nice dark flavor, even with milk chocolate chips. Originally, I used unsweetened baker’s chocolate, so the pie was very dark. You can use that as well, should you like a bitter chocolate flavor. If you have a sweet tooth, you might want to use ½ cup of sugar.
Make it a day before, or early in the day, so it can properly chill. The longer it sits in the chill chest, the better.
Dark Chocolate Pudding Pie
Ingredients:
- 1 baked and cooled pie shell
- ¼ cup corn starch
- 1/3 cup granulated sugar
- 3 Tbsp unsweetened cocoa powder
- ¼ tsp fine sea salt
- 3 cups whole milk
- 4 ounces (about ½ cup + 2 Tbsp) chocolate chips
- 1 Tbsp unsalted butter
- 1 tsp pure vanilla extract
- ¼ cup of chocolate chips for the topping
- Whipped cream
Directions:
Whisk the corn starch, sugar, cocoa powder, and salt in a heavy, tall saucepan.
Slowly add in milk, whisking until smooth.
Heat over medium until the pudding starts to bubble, whisking constantly. Let the pudding cook for 2 minutes, until very thick.
Take off the heat, whisk in the butter, then the chocolate until melted, and whisk in the vanilla.
Pour into prepared pie shell.
Let it sit for a couple of minutes and then sprinkle the remaining chocolate chips on top.
Transfer to the refrigerator and chill until cold (preferably overnight).
Serve with whipped cream on top.
~Sarah