Chocolate Pudding Pie with Crunchy Toffee Crust
 
Prep time
Cook time
Total time
 
An oh-so -delicious pie that's easy enough to make for a weeknight dessert but elegant enough for a special occasion. Makes enough crust and filling for a deep dish pie. Hold back a little of the crust mixture and bake it on a small cookie sheet, then sprinkle it on top of the finished pie.
Author:
Recipe type: Pies
Cuisine: American
Yield: 10
Ingredients
Crust
  • 6 oz (172 grams, about 1-1/2 sleeves) saltine crackers
  • 1/3 cup (2.5 oz, 70 grams) brown sugar
  • 1/8 teaspoon kosher salt
  • 10 tablespoons (5 oz, 142 grams) salted butter, melted
  • 2 tablespoons (1 fluid oz) light or dark Karo corn syrup
Filling
  • 1-1/2 cups (10.5 oz, 300 grams) granulated sugar
  • 1/4 cup (1 oz, 28 grams) cornstarch
  • 1/4 teaspoon kosher salt
  • 3 cups (24 fluid oz) half & half cream
  • 4 large egg yolks
  • 6 oz (168 grams) Ghirardelli chocolate baking bar, broken up
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (1 oz, 28 grams) salted butter
Topping
  • 1 cup (8 fluid oz) heavy whipping cream
  • 2 tablespoons granulated or confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
Instructions
Crust
  1. Pre-heat oven to 350°F with the rack in the middle position, and lightly coat a 9" deep dish glass pie plate with non-stick spray.
  2. Combine the saltines, brown sugar, and salt in food processor and pulse to coarse crumbs, 10 to 15 pulses. Add melted butter and corn syrup and pulse until crumbs look like oatmeal, about 10 to 15 pulses.
  3. Pour the saltine mixture into the prepared pie plate and press the crumbs into even layer on the bottom and sides of the plate.
  4. Slide the pie plate into the oven and bake 18 to 20 minutes, or until golden brown and fragrant.
Filling
  1. Combine the sugar, cornstarch, and salt in a medium saucepan; whisk together till thoroughly combined.
  2. Whisk the milk and egg yolks together, then slowly whisk into the dry ingredients.
  3. Cook, stirring constantly over medium heat until the mixture just starts to come to a boil and is thick, 8 to 10 minutes.
  4. Remove from the heat and add the chocolate, vanilla, and butter, and stir until the chocolate and butter are completely melted.
  5. Pour the filling into the pie crust and allow to cool at room temperature for 30 minutes, then refrigerate, uncovered.
Topping
  1. Combine the heavy cream, sugar, and extracts and beat to soft peaks.
Notes
For the crust, use either light or dark Karo corn syrup.
For the filling, a mix of Ghirardelli bittersweet and semi-sweet chocolate will provide a more complex flavor.
Pie and leftovers should be refrigerated, but wait until the filling is completely cooled before covering to avoid condensation.
Recipe by MJ Bakes A Lot at https://www.mjbakesalot.com/chocolate-pudding-pie-with-crunchy-toffee-crust/