I don’t think it’s any big secret around here that my favorite meal is dessert. So when the HH asked me what I wanted for my birthday a few weeks ago and I told him an old fashioned chocolate cream pie, he was up for the task. That husband of mine, I had no idea he was such a good cook. Why he waited 25 years to get busy in the kitchen is beyond me. Just think of all the deliciousness I’ve been missing out on.
Yada yada yada… This recipe for chocolate cream pie, was a 10 out of 10 and perfect in EVERY SINGLE way. Taste wise that is. Presentation wise, it was lacking a bit. Why my husband chose to make a PIE in a CAKE pan is beyond me. I don’t even think he knows why he made the pie in the cake pan. But he did. Husbands… They sure do like to keep you guessing. 😉
All joking aside, this PIE was MAGNIFICENT! Give it a try. You will be pleased.
Have a great day everyone,
Keep Calm and Carry On,
~Mavis
Ingredients for the crust:
9 ounces Nabisco chocolate wafers, crushed
5 Tablespoons unsalted butter, melted
Ingredients for the chocolate filling:
6 large egg yolks
2 Tablespoons Clear Gel powder {cook type}
1/3 cup granulated sugar
2 1/2 cups 2% milk
6 Tablespoons unsalted butter
10 ounces semi-sweet chocolate chips
1 1/2 teaspoons vanilla extract
Ingredients for the whipped cream:
16 ounces fresh whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F.
While the oven is pre-heating, place the chocolate wafer cookies in a food processor or blender and pulse into fine crumbs. Place the crumbs into a bowl and slowly stir in the melted butter and combine. Press the cookie mixture firmly into the bottom and an inch up the sides of a 9in pie dish. Bake for 10-12 minutes then set aside to cool.
In a small bowl, whisk the egg yolks and Clear Gel together until smooth. Set aside.
In a medium saucepan, add the sugar and milk and whisk together over medium heat to combine. Bring mixture to a simmer, making sure you are whisking frequently. Once the milk mixture is simmering, add about 1/4 cup of the hot milk into the egg yolks to temper the eggs and whisk slowly. Do this a second time before slowly adding the egg yolk mixture back into the saucepan and whisk constantly until the mixture begins to thicken, and comes to a gentle boil.
Remove the pan from the heat and whisk in the butter until smooth. The add the chocolate chips and vanilla extract. Stir until all the chocolate has melted and the mixture is completely smooth.
Pour the chocolate filling into the cookie crust and run a spatula over the top so the top is nice and smooth. Place a piece of plastic wrap gently on top of the pudding and refrigerate until filling is set and completely cooled. {Side note: the HH and I got into a BIG discussion over whether or not cover the pie filling. He said NO, he liked the layer of film on the top of homemade pudding and I said YUK, I don’t. And then he asked me to ask YOU what the right thing to do was. Soooo? Curious minds want to know.}
To make whipping cream, simply add 16 ounces of fresh whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy.
Add the whipped cream topping and sprinkle with wafer crumbs or chocolate chips and chill until ready to serve. Yum Yum.
Cheryl says
Plastic wrap for me, don’t like the film, it’s like eating crunchy pudding….grosssss
Do have a question 5 T of salted butter equals how much salt? I only have unsalted butter.
Mavis Butterfield says
That should have read unsalted butter {we don’t use salted butter either}. I just updated the recipe. Thanks for catching that.
Mrs. C says
Like the HH, I love the film, but…
Birthday girl gets her choice
For guests,
I would also cover with cling wrap
If I was just making it for the heck of it, I would let it get that film!
Jessica says
EWWW! Always cover the top! Pudding skin is gross!!
Jenn says
HAHAHA! We call it pudding skin in my family too and it’s soooo gross!
Deborah says
Cover it. Yuck on the film! This does look so yummy.
Oh, and Mavis, y hubby cooks too. A lot more than I do.
Min says
Cover pudding!!!!
Laura says
We cover the top here too.
Lynne says
I’m iffy about pudding to start with, and skin on it is a complete turn off for me. When I have a box of those chocolate wafers and some whipped cream, I make what my mom called an icebox cake. Layer whipped cream and the wafers, line them up like a log on a long, narrow plate and cover with extra whipped cream. I always decorate the top with any broken wafers pulverized between my fingers. After a few hours, the wafers are all soft and the cake can be cut at a 45-degree angle – kids call it striped cake. Delicious.
Barb says
The skin is my favorite part of homemade pudding!
Carol Hager says
Barb, mine too. I always saved it for last.
E in Upstate NY says
Me Three!
Lana says
I don’t bother covering a pie but really am not a fan of it to eat plain. When I was a kid Mom would make little bowls of cooked chocolate pudding for dessert at least once a week. I got very skilled at eating the entire bowl with out touching the skin. It would just sink down in the bowl as I ate the pudding from underneath until all that was left was the skin in the bottom of the bowl. My parents did not find this amusing.
Linda says
Cover it for me. Skin on pudding is like the layer of film on milk when it’s heated too long.
Linda says
This Linda feels the same way! Cover!!
Lori says
Pudding skin is the worse!! Cover that puddin HH.
Jothp says
We call it the pudding scab!!….Love it on pudding, not on pie!
Kris says
Hi Mavis –
My kids don’t want skin and I don’t want the plastic wrap on, so I got into the habit of dusting the top with powdered sugar/ icing sugar (just a little like flouring a board) and a skin doesn’t form.
Dana says
Please, no pudding skin.
Katherine says
My family loves the pudding skin.
Tracy says
No skin. :::::shudder:::::
Shirley Funk says
Cover it with a meringue or whipped topping
Pj says
The skin is my favorite part.. concentrated flavor.
Kim says
I love the pudding skin! Question,though, could this be frozen for later use? Maybe in single servings for my mother in law?
LoLo R. says
When making banana cream pie we always cover it before putting it in the fridge.
Seems gross otherwise.
Brenda says
I love your website & would love to make your chocolate cream pie. Are you able to find/buy the Nabisco Famous Chocolate Wafers anymore? If so where from, and if not what have you used in it’s place? Thank you!