Mini Chocolate Pudding Pies
Be the first to Write a Review
Prep Time: 60 minutes
Cook Time: 40 minutes
Rich, decadent and intensely chocolaty, these mini pies are the ultimate chocolate lover’s dream. If you don’t have time to prepare the pie shells, 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 just before serving.
- Printer Friendly Version
For the dough:
- 2 cups (10 oz./315 g) all-purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. sugar
- 3/4 cup (1 1/2 sticks) (6 oz./185 g) very cold unsalted butter, diced
- 8 Tbs. (4 fl. oz./125 ml) ice water, plus more if needed
For the filling:
- 1/2 cup (4 oz./125 g) sugar
- 1/4 cup (3/4 oz./20 g) unsweetened cocoa powder
- 3 Tbs. cornstarch
- 1/4 tsp. kosher salt
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 2 3/4 cups (22 fl. oz./680 ml) whole milk
- 6 oz. (185 g) bittersweet chocolate, finely chopped, plus more for shaving (optional)
- 1 tsp. vanilla extract
- Lightly sweetened whipped cream for serving
Directions:In the bowl of a food processor, stir together the flour, salt and sugar. 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 is still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Transfer the dough onto a work surface, press it together and divide it in half. Press each half into a disk, then place the disks in a large resealable plastic bag. Refrigerate the dough for 30 minutes or up to 1 day.
Have ready six 5-inch (13-cm) mini pie dishes. On a lightly floured work surface, roll out the dough into a circle 1/16 to 1/8 inch (2 to 3 mm) thick. Cut out 6 circles, each about 6 1/2 inches (16.5 cm) in diameter, gathering up and rerolling the scraps as necessary. Line the pie dishes with the dough and 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 pie dishes 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.
Divide the hot pudding among the pie crusts and spread evenly. 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 on top of each pie. Garnish with chocolate shavings if desired and serve immediately. Serves 6.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011)