Double the chocolate, double the deliciousness. This easy no-bake pie is worth indulging in second helpings (maybe more).
- Prep time 25 minutes
- Total time 4 hours & 30 minutes
- Portion size 8 servings
Preheat oven to 350°F.
Crust: In bowl, stir together wafer crumbs, butter and sugar until moistened. Press into bottom and up side of 9-inch pie plate. Bake until set, 14 to 15 minutes. Let cool completely.
Chocolate Pudding: In saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Gradually whisk in milk until smooth; cook over medium heat until steaming and bubbles form around edge.
In bowl, whisk egg yolks; whisk in half of the milk mixture in slow steady stream. Whisk yolk mixture into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 3 to 4 minutes.
Remove from heat; whisk in chocolate and vanilla until melted. Scrape into crust, smoothing top; place plastic wrap directly on surface. Refrigerate until set, 4 hours or overnight.
Topping: In bowl, beat cream with icing sugar until soft peaks form; spoon onto Chocolate Pudding. Top with chocolate shavings (if using).
Test Kitchen Tip: Choose 3.25% homogenized milk for a luxurious, creamy texture. Subscribe to dairyontario.ca to receive the 2019 Milk Calendar and more delicious recipes, how-to videos, contests, special offers and advice from top Canadian chefs.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 299 mg
- Sugars 35 g
- Protein 7 g
- Calories 492
- Total fat 30 g
- Potassium 344 mg
- Cholesterol 118 mg
- Saturated fat 17 g
- Total carbohydrate 52 g
- Iron 27
- Folate 12
- Calcium 12
- Vitamin A 20