I tried to make a pudding pie once a couple years ago and my downfall was certainly not allowing enough time for it to set. This time, the pie had an overnight stay in the fridge to set. Chocolate graham crackers were pulverized and mixed with butter to make the crust. I used a springform pan for this but you could also use a pie pan if you don't have one.
This could be adapted to be a real New Year's pie (as opposed to the one I tried to make once upon a time). I like peppermint for the holidays but not too much as some people aren't a fan. This offers a nice hint of mint and chocolate together in a heavenly combination.
- 9 ounces of chocolate graham crackers (2 packages)
- 1 stick of unsalted butter, melted
- 1/4 cup of granulated sugar
- 2 cups of whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate
- 2 ounces mint flavored chocolate (such as Andes)
- 2 Tablespoons unsalted butter
- 2 cups heavy cream
- 2 Tablespoons confectioner's sugar
- 1 Tablespoon peppermint extract
- In a food processor, pulse the chocolate graham crackers until you have fine crumbs. Add the sugar and pulse once or twice more.
- Add the melted butter to the graham cracker crumbs. Press the mixture into a spring-form pan or pie pan that has been sprayed with non-stick spray.
- Bake the crust in a 375 degree oven for 15 minutes.
- While the crust is baking, heat the milk in a medium sauce pan until it comes to a simmer.
- Remove the milk from heat and whisk in the egg yolks, sugar, cornstarch and salt.
- Return the sauce pan to heat and bring to a rolling boil, whisking constantly.
- Once the mixture boils, whisk in the semi-sweet and mint chocolate. You can return the pan to a low heat if the chocolate isn't mixing well.
- Allow the mixture to thicken away from heat before pouring into the prepared crust.
- Place the pan with crust and filling in the fridge for at least an hour but until set. I recommend leaving it overnight
- About 30-40 minutes before serving, whisk the heavy cream, peppermint and sugar together with a hand mixer. Mix until the cream thickens and becomes like whipped cream.
- Spread the whipped topping over the set chocolate pudding pie. You can top this with sprinkles or crushed candy canes.
- Allow the pie to set with the whipped topping for half an hour before removing the spring form rim (if using a spring form pan).