Chocolate Pudding Pie (Gluten Free Option)
here and here. I put her to work making the crust, while I started on the pudding filling. It was definitely a combined effort though- I melted the chocolate to go over the crust, and she helped slowly incorporate the chocolate while I stirred the pudding. It was fun!
Dove for milk chocolate, and Ghirardelli for dark chocolate. Since I couldn't get the Dove milk chocolate in chips, I just bought two bars from the candy aisle. I am so glad I took their suggestions, because it was truly the most amazing dessert!
When we got home from dinner, I immediately got the stand mixer going to make fresh whipped cream for the topping, and then proceeded to set the table and got everything ready for dessert.
24 oreos (gluten free if desired, see above for options)
6 tablespoons unsalted butter, melted
1/2 cup dark chocolate chips, melted
5 egg yolks
1 whole egg
1/2 cup sugar
1/4 cup corn starch
2 cups milk (any kind will do, I even used skim!)
4 tablespoons butter
1 teaspoon vanilla extract
15 oz chocolate, about 2.5 cups (I used a mix of milk and dark chocolate- two bars of Dove milk chocolate, and the rest Ghiradelli dark chocolate chips)
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon sugar
In a food processor, process the oreos and melted butter until they're uniform fine crumbs. Press into a springform pan, or pie plate, and press up the side to create an edge. Melt the chocolate chips in 30 second intervals in the microwave, stirring between each until just melted. Spread on top of the bottom of the crust (no need to go up the sides). Put the crust in the fridge while you prepare the filling.
In a medium saucepan, add the egg yolks, whole egg, sugar, and corn starch and mix until uniform. Add the milk and mix until well combined. Place over medium heat and stir continuously until the mixture starts to thicken. This will be very noticeable, just keep stirring until the mixture is the consistency of pudding! Remove from the heat and add the butter and vanilla extract and stir until the butter is melted and incorporated. Add the chocolate and stir until melted, it'll now be gorgeous chocolate pudding! (This can also be done in the microwave: use a microwave-safe bowl and follow instructions up to the milk and heat in the microwave for 5 minutes, stirring after each minute until thickened. Heat for several additional minutes if needed to thicken. Continue with the above instructions once removed from the heat.)
Pour the chocolate pudding into your prepared crust and refrigerate at least 8 hours to firm up.
To serve, prepare whipped cream in a stand mixer fitted with a wire whisk (or get ready to get an arm workout!). Add the heavy cream, vanilla, and sugar to the stand mixer and whip until soft peaks form. Feel free to top the whole pie with the whipped cream, or keep to the side for people to add as desired. Add chocolate shavings on top of the whipped cream, or again keep to the side for people to add as desired.