Chocolate Pudding Pie

Adapted by
March 2012
Yield: 12 Servings


Flaky Pie Dough
1 pound 4 ounces all-purpose flour
¾ teaspoon salt
¾ teaspoon baking powder
9 ounces cream cheese
1 tablespoon apple cider vinegar
12 ounces Plugra butter
2 tablespoons water
Chocolate Pudding
1 vanilla bean time
2½ cups whole milk
¼ cups heavy cream
2 teaspoons salt
½ cup cornstarch
1½ cups sugar
6 tablespoons cocoa powder
6 eggs
2 ounces Valrhona chocolate, chopped
To Assemble and Serve
chocolate ganache
Freshly whipped cream


For the Pie Dough:
Preheat the oven to 325°F. Combine the flour, milk, cream, salt, cornstarch, sugar, and cocoa powder in a food processor 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 pod. Combine the milk, cream, salt, and scraped vanilla 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 some 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. Purée 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.