A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and chopped dark chocolate.
2 1/2 cups whole milk
5 tablespoons cocoa powder
1 teaspoon instant coffee granules
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
2 ounces finely chopped semisweet chocolate, plus more for garnish
1 premade graham cracker piecrust
Whipped cream for garnish
Combine milk, cocoa powder, and instant coffee in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks to sugar mixture and whisk until lightened in color, 1 to 2 minutes.
Place saucepan with milk over medium-high and heat while whisking until just beginning to steam but not boiling. Remove from heat. Slowly stream 1 cup of the warm milk mixture into the egg yolk mixture while whisking. When completely combined, return saucepan to medium heat, and whisk milk while slowly streaming in the egg mixture. Whisk constantly until mixture thickens and a few bubbles break the surface while whisking, about 5 minutes. Remove from heat and stir in butter, vanilla, and 2 ounces chopped chocolate until fully melted and combined.
Pour pudding filling into graham cracker crust and spread evenly with a spoon. Refrigerate for at least 3 hours. Garnish with whipped cream and chopped chocolate.
As posted on SouthernLiving.com.