Bittersweet Chocolate Pudding Pie

For 8 Servings (9-inch pie), Bittersweet Chocolate Pudding Pie keeps the list centered on chocolate wafer cookie crumbs, sugar and cornstarch. Set aside about 760 minutes.

• Yield 8 Servings (9-inch pie)
• Ready in 760 minutes
• Prep 745 minutes
• Cook 15 minutes

Ingredients

Crust

• 1 ½ cups chocolate wafer cookie crumbs , (I used about 3/4 of a 9-ounce box of chocolate Teddy Grahams)
• 2 tablespoons sugar
• 5 tablespoons ( 71 g ) butter , melted
• 2 ounces ( 57 g ) bittersweet or semisweet chocolate , finely chopped

Filling

• ⅔ cup ( 141 g ) sugar
• ⅓ cup ( 28 g ) unsweetened cocoa powder
• 2 tablespoons cornstarch
• ⅛ teaspoon salt
• 1 ¾ cups whole milk , divided
• ¼ cup heavy whipping cream
• 4 ounces ( 113 g ) bittersweet or semisweet chocolate , finely chopped
• 1 teaspoon vanilla extract

Topping

• ¾ cup chilled crème fraîche
• ¾ cup chilled heavy whipping cream
• ½ cup ( 57 g ) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Position rack in center of oven; preheat to 350°F. In a food processor (or by hand in a ziploc bag with a rolling pin), blend cookie crumbs and sugar. If using a food processor, add melted butter (if using a bag, pour the crumbs into a bowl and mix in the butter); process until crumbs are evenly moistened.
2. Press crumb mixture onto bottom and up sides (not rim) of 9-inch glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 10 minutes.
3. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
4. Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream.
5. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes.
6. Add chocolate; stir until mixture is smooth. Remove from heat; stir in vanilla. Pour hot pudding into crust and spread evenly.
7. Cool 1 hour at room temperature. Cover with a cake dome or other covering that doesn’t lay directly on the pudding; chill overnight.
8. Using electric mixer, beat crème fraîche (see note), whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle).
9. Spread topping decoratively over top of pie, swirling to create peaks, if desired. Sprinkle chocolate shavings decoratively on the top of the pie, if desired. Cut pie into wedges and serve.

Let the center settle before you cut it, or the slices will slump.