Cute Food: Mini Chocolate Pudding Pies
SUBSCRIBE HERE: Buttery homemade mini pie crusts filled with old fashioned chocolate pudding and topped with fresh whipped cream! These little mini chocolate pudding pie bites are so adorbs and the perfect little bite size dessert!
Great for taking to a party! I'm making these for my diva day with my girlies!
NOTE NOTE NOTE- Sorry Grandma: Now I know my southern grandmother would turn her nose up at the fact that I didn't keep the traditional order of mixing the ingredients. I've found that adding the milk into the dry ingredients resulted in a much smoother pudding with zero lumps! Also some folks SWEAR by boiling homemade puddings. To each it's own but I've always just let it come to just a few bubbles barely breaking on the surface and lots of froth and steam and nothing more. Nope not one single boil. This really helps with preventing scorching when not working with a double boiler.
MINI CHOCOLATE PUDDING PIE RECIPE:
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Easy Chocolate Pudding Recipe
You only need a few simple ingredients to make this homemade Chocolate Pudding recipe. It’s the perfect quick sweet treat or dessert as it is so rich, chocolatey, and so easy to make from scratch. After giving this recipe a try, you won’t buy a box mix again! This chocolate pudding is what dreams are made of. It’s creamy, silky, luscious, and full of decadent chocolate flavor. I love how this pudding is both a kid-friendly treat but can double as an elegant dessert when guests come over.
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Homemade Chocolate Pudding Pie
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In this video you will learn how to make Grandmother's Homemade Chocolate Pudding Pie.
Grandmother's Kitchen put a lot of love and care into this Homemade Chocolate Pudding Pie and we hope you will enjoy it!
Chocolate Pie Filling
8 ounces dark chocolate, chopped
1 1/2 cups whole milk (3.5%)
3/4 cup granulated sugar
1/2 cup cornstarch
1 cup water
For more recipes:
Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
CHOCOLATE CHEESECAKE PIE, No Bake 5 Ingredient Dessert
CHOCOLATE CHEESECAKE PIE, No Bake 5 Ingredient Dessert
Today's Recipe:
2 Ingredient Chocolate Cookie Crumb Crust
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Decadent Chocolate Cream Pie
When it comes to chocolate cream pie nothing beats a decadent homemade custard topped with freshly whipped cream. This is the ultimate chocolate pie for chocolate lovers!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
How to Make Graham Cracker Crust ➡️ 00:00:35
Chocolate Cream Pie Filling ➡️ 00:01:53
How to Make Stabilized Whipped Cream ➡️ 00:04:13
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✅Ingredients
Graham Cracker Crust 00:00:35
• 1 1/2 cups crushed graham cracker
• 1/3 cup sugar
• 6 tablespoons melted butter
Chocolate Filling 00:01:53
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 cup milk
• 1 cup heavy cream
• 3 ounces unsweetened baking chocolate roughly chopped
• 3 tablespoons chocolate chips
• 3 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
Stabilized Whipped Cream 00:04:13
• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoons powdered sugar
•1 teaspoon vanilla extract
✅Instructions
Graham Cracker Crust
1️⃣Preheat oven to 375 degrees Fahrenheit. In a medium-sized mixing bowl, stir together crushed graham crackers and sugar. Slowly add in melted butter and toss to combine. Press graham cracker mixture into the bottom and sides of a standard 9-inch pie plate.
2️⃣Bake in the 375 degree oven for 7 minutes. Let cool completely on a wire rack before filling.
Chocolate Pie Filling
1️⃣In a medium saucepan, stir together sugar and cornstarch. Add in milk, cream, chopped baking chocolate, and chocolate chips, Cook over medium heat, stirring constantly until it begins to thicken.
2️⃣Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing bowl to temper the yolks. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat.
3️⃣Remove from heat again and stir in butter and vanilla until butter is melted. Pour immediately into prepared pie crust Let cool for about 15 minutes and then refrigerate until completely cooled and set.
Stabilized Whipped Cream
1️⃣Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
2️⃣Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
3️⃣Spread onto cooled chocolate pie. Garnish with shaved chocolate or dust with cocoa powder.
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