There is a memorable scene in The Walking Dead Season 4 Episode 9 where Carl sits on a rooftop and eats a giant can of pudding. So what better addition to our Walking Deadsgiving today than a chocolate pudding pie?
This recipe, like my pecan pie recipe, was adapted from the Better Homes and Gardens Cookbook. Giant can of pudding not needed.
The ingredients include sugar, milk (or half and half), corn starch, unsweetened chocolate, butter, vanilla extract and eggs, which I forgot to put in the picture. I always leave something out. And by the way, get everything measured and ready before you start so you won’t be rushing around like I was, separating eggs from their yolks and chopping up chocolate while trying to stir your filling on the stove.
You start off just mixing together the sugar and cornstarch, which lets off lots of cornstarch dust while you’re stirring. Fun.
Now add in the milk and get to cooking. I waited until it was starting to thicken before I added the chocolate. This step takes some patience and a lot of stirring. Be sure to stir though, otherwise it’s going to stick to the bottom and not thicken right. Then once it has thickened, you want to reduce heat and cook another two minutes.
Next up, the eggs. You want to beat the egg yolks a little, then pour a cup of the filling into the eggs. Mix that up and pour it back into the pot of filling. I don’t know why exactly, but I imagine it has something to do with not wanting to end up with chocolate egg drop soup.
Bring the mixture up to a gentle boil, then like before, turn the heat down and cook another two minutes. Remove from heat and stir in the butter and vanilla.
Pour the filling into your pie crust, which will hopefully be a lot prettier than mine ended up. Let it cool on the counter for about an hour, then put it in the fridge to chill. You want to make this plenty in advance of when you want to eat it because it needs to chill for at least 3 hours.
Next up, whipped cream! Making it is super easy, you just beat together sugar, vanilla and heavy whipping cream until, well, it looks like whipped cream. Technically, that’s until stiff peaks form. Obviously, you could also just buy whipped cream. And by the way, you will have a ton more than this, pictured is actually just what I had left over because I forgot to take a photo of it earlier.
And that’s all there is to it! Once you have the whipped cream on, chill and enjoy!
Carl’s Chocolate Pudding Pie
Adapted from Better Homes and Gardens Cookbook
For the pie:
- 1 pie crust
- 4 egg yolks
- 1 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups milk
- 2 oz. chopped unsweetened chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
For the whipped cream:
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 2 tablespoons sugar
- Prep your single pie crust by baking it according to recipe/directions.
- In a medium saucepan, combine sugar and cornstarch. Gradually stir in milk. Stir in chocolate.
- Cook and stir over medium high heat until thick and bubbly, then reduce heat. Cook and stir for two minutes more. Remove from heat.
- Separate egg whites from yolks. Slightly beat egg yolks. Stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to filling in saucepan and bring to a gentle boil, then reduce heat.
- Cook and stir two minutes more, then remove from heat.
- Stir in butter and vanilla.
- Pour into pie crust. Set in refrigerator for 3-6 hours before serving. Top with whipped cream (see recipe below) after the pudding has set.
- Combine ingredients in large bowl. Beat about 1 minute, or until stiff peaks form.