So I know it’s Christmas season and this is a kind of pie that might make you think summery thoughts. But it’s still chocolate, so I think that counts as holiday baking.
I really don’t feel like I have a lot to say about pie though today. I can tell you this: I made this for my mom’s birthday, at her request. And that a lot of recipes act like you need whole milk to make things rich, but I used skim milk for this and thought it was just as delicious.
My mind is on everything but this pie right now though. It’s on the Christmas season and the way our calendar is filling up. It’s on the rest of the thing I need to get done today.
It’s on next year, because 2013 is fast approaching and over the past week or so plans have been being made for next year. And who knows what changes will happen.
It’s with a friend of mine who lost her mother yesterday. It’s on the advent season and how we have lit the first candle and are supposed to be remembering hope.
I have very little to say about this pie, except that it was delicious and except for that the skim milk worked.
I am thinking about the things this pie means though–the occasion I made it for, the people I made it for. I am thinking about celebrations and seasons and the way that time moves. I am thinking about how I want to wrap my whole family up in a blanket in front of the fire and stay forever.
Low(er) Fat Chocolate Pudding Pie
adapted from Smitten Kitchen
Prep Time: 20 minutes
Cook Time: 10 minutes
Wait Time: 3 hours
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
3 tablespoons granulated sugar
1/4 cup cornstarch
1/3 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 1/2 cups skim milk
3 oz. bittersweet or semisweet chocolate, chopped (or 1/2 cup chocolate chips)
1 teaspoon vanilla extract
1 cup heavy whipping cream (optional)
2 tablespoons granulated sugar (optional)
1. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until all of the crumbs are moist. Then press evenly into the bottom and up the sides of a buttered pie dish. Set aside.
2. In a medium-sized saucepan, combine the cornstarch, sugar, cocoa powder, and salt. Whisk together. Then whisk in the milk.
3. Place the saucepan over medium heat and bring to a boil, whisking constantly. Let it boil for about 2 minutes, until thickened, and then remove from the heat. Add the chopped chocolate and stir until it is melted. Stir in the vanilla. Let cool slightly, 5 to 10 minutes, stirring often to prevent a film from forming over the top of the mixture.
4. Pour the pudding mixture into the prepared pie crust. Cover with plastic wrap, placing the plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, 2 to 3 hours.
5. To prepare the topping pour the cold whipping cream into a medium-sized bowl. Add the 2 tablespoons of sugar and beat with an electric mixer until soft peaks form. Spread over the top of the pie, or serve on the side.