Chocolate Lover's Dessert: Mini Chocolate Pudding Pies Recipe
Rich, decadent, and intensely chocolatey, these mini pies are the ultimate chocolate lover’s dream. If you don’t have time to make the whole shebang, the pudding is perfect on its own. Spoon it into individual serving bowls while it’s still warm, cover with plastic, and chill until ready to eat. Dollop each bowlful with whipped cream.
Flaky Pie Dough: Double Crust
2 cups all purpose flour
1/2 tsp kosher salt
1 tsp sugar (optional; omit if making a savory dish)
3/4 cup (6 oz) very cold unsalted butter, cut into cubes
8 tbsp (4 fl oz) ice watter, plus more if needed
makes enough for one 9-inch double-crust pie or two 9-inch single-crust tarts or pies or six 5-inch mini pies
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large lock-top plastic bag. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
Mini Chocolate Pudding Pies
1/2 cup (4 oz) sugar
1/4 cup (3/4 oz) natural cocoa powder
3 tbsp cornstarch
1/4 tsp kosher salt
1/4 cup (2 fl oz) heavy cream
2 3/4 cups (22 fl oz) whole milk
6 oz bittersweet chocolate, finely chopped, plus more for shaving (optional)
1 tsp pure vanilla extract
Whipped Cream for serving
makes 6 mini pies
Prepare the flaky pie dough and chill as directed.
Have ready six 5-inch (13-cm) mini pie pans. On a lightly floured work surface, roll out the dough into a circle 1⁄16 –1⁄8 inch (2–3 mm) thick.
Cut out 6 circles, each about 61⁄2 inches (16.5 cm) in diameter. (You will likely be able to cut out only 4 circles, then you’ll need to gather the scraps, reroll, and cut out the last 2 circles.) Line the pie pans with the dough. Refrigerate for at least 20 minutes.
Position a rack in the middle of the oven and preheat to 400°F (200°C). Line the pie shells with foil and fill with pie weights or dried beans. Place the pans on a baking sheet and bake until the crusts look dry, about 15 minutes. Remove the foil and weights and bake until the crusts are golden brown, about 13 minutes longer. Remove from the oven.
In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add the cream, whisking until a smooth paste forms. Slowly add the milk and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla.
Pour the hot pudding into the crusts and spread evenly (you should have a heaping 1⁄2 cup/4 fl oz/125 ml for each). Cover each pie with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.
When ready to serve, spread a big dollop of whipped cream atop each pie. Garnish with chocolate shavings, if you like.
Credit: Williams Sonoma, Home Baked Comfort by Kim Laidlaw. $34.95, Weldon Owen Publishing.
Photo credit: Eric Wolfinger