The recipe came from Craig’s mother, Rachel Chamberlin; it uses flour as a thickener, rather than the customary cornstarch, which results in a creamy texture. Vicky puts it in a baked All in the Pan Pie Crust that her husband Craig makes for her.
Want to know how good this pudding/pie filling really is? Vicky had a pie made for the photo shoot and offered me a piece. Of course, I said "yes." Then she offered to send a piece home to Barry. Needless to say, his piece never made it home!
I used Vicky's recipe as a pudding rather than pie filling adding it to a base of crushed graham crackers and sprinkling extra graham crackers and walnuts over the top.
Creamy Chocolate Pudding/Pie Filling Filling for an 8-inch to 9-inch pie . . . or 6 large pudding cups
2 (1 oz.) squares unsweetened chocolate
3 cups (whole) milk
1 cup granulated sugar
1/3 cup all-purpose flour
¼ teaspoon salt
3 egg yolks
2 tablespoons butter or regular margarine
1 teaspoon vanilla
Pie Topping:
Sweetened whipped cream
Grated semi-sweet chocolate for garnish, if desired for topping
Pudding Base & Toppings:
Crushed graham crackers
Chopped walnuts
Pudding Base & Toppings:
Crushed graham crackers
Chopped walnuts
- Combine unsweetened chocolate and milk in 2-qt. saucepan. Cook over medium heat until chocolate is melted.
- Combine sugar, flour and salt in a small bowl. Pour some of the hot mixture into sugar-flour mixture. Beat until smooth, using a rotary beater. Then stir back into remaining hot mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more. Remove from heat.
- Beat egg yolks slightly, using a fork. Pour some of the hot mixture into egg yolks, blending well, immediately pour egg yolk mixture back into remaining hot mixture, blending well. Cook 2 minutes more over low heat, stirring constantly. Remove from heat.
- Gently stir in butter and vanilla. Cool 10 minutes. Pour slightly cooled filling into baked pie shell.
- Cover and chill in refrigerator 2 hours until set.
- For pie: Spread sweetened whipped cream over pie. Decorate with grated semisweet chocolate if desired.
- For pudding: Add graham cracker crust to custard cups. Fill with pudding and top with additional crushed graham crackers and chopped walnuts.
Recipe without photos . . .
Creamy Chocolate Pudding/Pie Filling Filling for an 8-inch to 9-inch pie . . . or 6 large pudding cups
2 (1 oz.) squares unsweetened chocolate
3 cups (whole) milk
1 cup granulated sugar
1/3 cup all-purpose flour
¼ teaspoon salt
3 egg yolks
2 tablespoons butter or regular margarine
1 teaspoon vanilla
Pie Topping:
Sweetened whipped cream
Grated semi-sweet chocolate for garnish, if desired for topping
Pudding Base & Toppings:
Crushed graham crackers
Chopped walnuts
Pudding Base & Toppings:
Crushed graham crackers
Chopped walnuts
- Combine unsweetened chocolate and milk in 2-qt. saucepan. Cook over medium heat until chocolate is melted.
- Combine sugar, flour and salt in a small bowl. Pour some of the hot mixture into sugar-flour mixture. Beat until smooth, using a rotary beater. Then stir back into remaining hot mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more. Remove from heat.
- Beat egg yolks slightly, using a fork. Pour some of the hot mixture into egg yolks, blending well, immediately pour egg yolk mixture back into remaining hot mixture, blending well. Cook 2 minutes more over low heat, stirring constantly. Remove from heat.
- Gently stir in butter and vanilla. Cool 10 minutes. Pour slightly cooled filling into baked pie shell.
- Cover and chill in refrigerator 2 hours until set.
- For pie: Spread sweetened whipped cream over pie. Decorate with grated semisweet chocolate if desired.
- For pudding: Add graham cracker crust to custard cups. Fill with pudding and top with additional crushed graham crackers and chopped walnuts.
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