Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, double chocolate custard pie-pudding. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Yes, a chocolate pudding is nice, but a rich chocolate custard delivered in a buttery graham cracker crust is the next level. The key to knowing how to make a chocolate custard pie is the choice of chocolate. As with so many things culinary, the best ingredients will yield a great dish.
Double Chocolate Custard Pie-Pudding is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Double Chocolate Custard Pie-Pudding is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have double chocolate custard pie-pudding using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Double Chocolate Custard Pie-Pudding:
- Prepare Pie Base:
- Take Graham Crackers
- Take milk marie biscuits
- Prepare Baker's Mix butter (melted)
- Prepare Choco Custard:
- Make ready custard powder dissolved slowly in 2 cups of warm milk
- Prepare choco powder dissolved in 100ml hot water
- Get milk
- Take sugar
- Prepare Choco Jelly:
- Make ready chocolate konnyaku jelly powder
- Get chocolate agar powder
- Take sugar
- Make ready water
- Take milk
- Make ready chocolate powder
Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling. Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the. Combine pie filling mixes, milk, butter and chips in a saucepan. Cook and stir over medium heat, until mixture comes to a full bubbling boil.
Steps to make Double Chocolate Custard Pie-Pudding:
- Grind graham crackers and milk marie biscuits, pour with melted butter and stir. Layer the crust in the pie pan around 2cm thick. (this recipe will make around 3 30x30cm pan) Put on fridge at least 1 hour.
- Mix 6 cups of milk with sugar, medium heat while stirring. Add dissolved custard powder while stirring (make sure there are no custard clumps inside). Add dissolved chocolate powder, stir until boil and the mixture thickens. Layer over the pie crust, put on fridge.
- Combine chocolate konnyaku powder, chocolate agar powder, chocolate powder, and sugar in a dry pan, stir until mixed thoroughly (this is to make sure the chocolate, konnyaku and agar makes no clumps and easier to stir later over stove). Pour water, medium to high heat, stir until boil.
- Add 1 cup of jelly mixture to pan, mix with the cold custard using fork/chopstick, layer with more jelly mixture. Cool in fridge for 2 or more hours and enjoy!
Garnish with Cool Whip topping and grated chocolate, if desired. This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that's still firm enough to stand a spoon in. One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top! Home » Dessert » Custards, Mousses, + Puddings » Double Chocolate Pudding. Chocolate pudding is one of Emma's favorite desserts any time of the year - but we're making today's version a little fancier for the holidays.
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