Photo by Ted Cavanaugh, Chelsea Cavanaugh, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.
- 8 servings
- 1 Blind-Baked Pie Crust
- ½ cup sugar
- 3 Tbsp. unsweetened cocoa powder, preferably Dutch-process
- 2 Tbsp. cornstarch
- 2 large eggs
- 2 large egg yolks
- 2½ cups whole milk
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 4 oz. bittersweet chocolate, chopped
- 1 tsp. unflavored powdered gelatin
- 2 cups heavy cream
- 2 Tbsp. sugar
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 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.
- 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.
- 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.
- 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.
- 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.
- Do Ahead: Pie can be made 3 days ahead. Keep chilled.
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