Restaurateurs Josh Loeb & Zoe Nathan
Huckleberry & Rustic Canyon | Los Angeles, CA

Chocolate Pudding Pie
Adapted by StarChefs.com
February 2010

Yield: 12 Servings

INGREDIENTS

Flaky Pie Dough:
20 ounces all-purpose flour
¾ teaspoon salt
¾ teaspoon baking powder
9 ounces cream cheese
1 tablespoons cider vinegar
12 ounces Plugra butter
2 tablespoons water

Chocolate Pudding:
1 vanilla bean
2½ cups whole milk
1¼ cups heavy cream
2 teaspoon salt
½ cup cornstarch
1½ cups granulated sugar
6 tablespoons cocoa powder
6 eggs
2 ounces Valrhona chocolate, chopped

To Assemble and Serve:
Chocolate ganache
Freshly whipped cream

METHOD

For the Pie Dough:
Preheat the oven to 325°F. Combine everything except the water and butter in a Robot Coupe and mix until just combined. Add chunks of butter and pulse until the crumb is pea-shaped. Pour in the water and mix until just combined. Let the dough rest and use a dough-sheeter to shape.

For the Pudding:
Scrape the seeds out of the vanilla bean. Combine the milk, cream, salt, and scraped vanilla seeds and bean in a medium saucepan over medium heat. In a separate bowl, whisk together the cornstarch, sugar, cocoa powder, and eggs. When milk mixture comes to a boil, use about a third to temper the egg mixture. Add the tempered egg mixture to the milk and whisk constantly until thick. Strain the thickened mixture into a food processor and add the chopped chocolate. Puree until smooth.

To Assemble and Serve:
Preheat the oven to 350°F. Pour the pudding into the pie mold and bake for 40 minutes. Remove from the oven to cool slightly. Serve with freshly whipped cream and ganache, if desired.

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