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Bittersweet Chocolate Pudding Pie With Crème Frai... Recipe

Bittersweet Chocolate Pudding Pie With Crème Frai... Recipe

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Bittersweet Chocolate Pudding Pie With Crème Frai...

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Ingredients:

Serving

crust
1 cup chocolate wafer cookie crumbs (about half of 1 9-oz package; about 23 cookies, finely ground in processor)
2 tbsp granulated sugar
5 tbsp unsalted butter, melted
2 oz bittersweet chocolate (60% cacao), finely chopped
filling
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/8 tsp kosher salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 oz bittersweet chocolate (60-70% cacao), finely chopped
1 tbsp dark rum (i used kahlua, yummy)
1 tsp vanilla extract
topping
1 cup chilled creme fraiche
1 cup chilled heavy whipping cream
1/4 cup granulated sugar
1 tsp pure vanilla extract
bittersweet chocolate shavings or curls

Directions:

Crust:
Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
Filling:
Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Topping:
Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired.
DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	387.34 Kcal (1622 kJ)
Calories from fat	228.35 Kcal
		% Daily Value*
Total Fat	25.37g	39%
Cholesterol	58.33mg	19%
Sodium	94.59mg	4%
Potassium	155.09mg	3%
Total Carbs	37.96g	13%
Sugars	30.44g	122%
Dietary Fiber	1.62g	6%
Protein	4.6g	9%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	3%
Iron	0.7mg	4%
Calcium	120mg	12%

Amount Per 100 g
Calories	244.82 Kcal (1025 kJ)
Calories from fat	144.33 Kcal
		% Daily Value*
Total Fat	16.04g	39%
Cholesterol	36.87mg	19%
Sodium	59.78mg	4%
Potassium	98.02mg	3%
Total Carbs	23.99g	13%
Sugars	19.24g	122%
Dietary Fiber	1.02g	6%
Protein	2.91g	9%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	3%
Iron	0.4mg	4%
Calcium	75.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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