Comments on: chocolate pudding pie

By: Ayala

Ayala — Fri, 03 Feb 2012 02:25:43 +0000

Mmmm. It’s delicious. I made it with unsweetened chocolate, instead of bittersweet and it turned out decadent. Thanks for a great recipe.

By: Linda

Linda — Sun, 22 Jan 2012 18:34:24 +0000

Try it with a Oreo pie crust or if thats to much choc for u try the shortbread pie crust!

By: Evan

Evan — Sun, 20 Nov 2011 22:28:43 +0000

I made the filling and whipped cream yesterday for a pre-Thanksgiving dinner. It was a huge hit! Thanks for the recipe! Unfortunately I didn’t have time to make the crust, so that’ll be put to use for an upcoming Pumpkin pie!

By: Ashley

Ashley — Sun, 13 Nov 2011 23:51:24 +0000

This pie was awesome. I substituted the milk for canned coconut milk for a dairy free version. It adds a subtitle flavor and was great.

By: deb

deb — Mon, 07 Nov 2011 15:59:58 +0000

Erin — I haven’t tried freezing it. I’m hesitant about how well cornstarch-thickened puddings freeze; I seem to remember something about the cornstarch bonds not holding up in the freezer but could also have remembered this incorrectly. Some help I am, huh?

By: dancing gal

dancing gal — Sun, 06 Nov 2011 09:08:43 +0000

Thanks so much Deb! I finally went with the 61%, because I thought you were right that it wouldn’t make such a difference. And it was sooooooooo good. Everything you said plus some unbearable cuteness brought by the mini-sized pies I made: it would be a dessert for two, so full size would be difficult to eat (well not exactly difficult, but then a WHOLE pie for TWO? you see we’re I’m going…) or to store for several days. So, I baked mini-sized pies in two ramekins, filled them up and topped them with the cream. So cute, so tasty, sooooo good. And the boy loved it ;) Oh, and the pie crust? I’m just trying to stop myself to re-roll the scraps I kept in the fridge, bake them, and eat them with the filling left-overs… I’d call it chocolate pudding pie frozen fondue, and I’m going to stop right here :p

Thanks again,

By: Erin

Erin — Sat, 05 Nov 2011 01:40:41 +0000

Deb, I was wondering if you thought this pie could be made ahead and frozen? I’m going to a pie making party tomorrow and the pies won’t be eaten until Thanksgiving. My plan is to use a graham cracker crust, at the request of a few finicky family members, if that makes any difference.

By: deb

deb — Fri, 04 Nov 2011 16:06:18 +0000

If you’re nervous about bitter, go with the lower cocoa percentage. However, I think you’ll find both to have similar results.

By: dancing gal

dancing gal — Mon, 31 Oct 2011 20:31:44 +0000

Ok, so this might be a really stupid question, but I’ll still ask it:
when you say “not more than 60% cacao” does that mean that a 61% wouldn’t work? I know you said that it’s a matter of taste, but I don’t find any good quality chocolates at exactly 60%, so I have to choose between 61% and 55ish%, and I don’t want my pudding to be too bitter or not chocolate-y enough. This chocolate pudding is what the boy asked instead of a birthday cake, so it has to be perfect :) I really liked your description of it, as “surprisingly unsweet and not heavy”, that’s why I’m asking… Which one do you think would work best?

I’m sorry if it was indeed a stupid question (even if teachers all around the world taught us there’s no such thing ;) ) and thank you in advance for your help, it’s always appreciated :)

Eliza

By: Tara

Tara — Wed, 19 Oct 2011 02:34:32 +0000

This was SO yummy! Definitely one of my keeper recipes! Thanks so much for sharing! :)