This is amazingly rich and creamy, with a superb deep chocolate flavor! I buy a 4 oz bar of ghirardelli unsweetened chocolate (100% cacao) and use 2 squares for the pie, and an extra square to shave some over the top as decoration. Re-wrap the remaining chocolate for the next pie!
1 ready-made graham cracker pie crust
1 large package cook and serve chocolate pudding
2 cups heavy cream
2 cups whole milk
1/2 ounce ghirardelli unsweetened chocolate, chopped into bits, plus 1/4 oz extra
2 Tbl sugar
1 tsp vanilla
Mix pudding mix, milk, and 1 cup of the cream together in a medium saucepan. Bring to a full boil over medium high heat, stirring constantly. Remove from heat and stir in the chocolate until it's melted and smooth. Pour into the graham crust and refrigerate for 4 hours until cooled completely. Once the pie is cooled, whip the remaining cup of cream, sugar, and vanilla together on high speed until stiff peak consistency is reached. Spread the whipped cream over the pie, then shave a small amount of the extra chocolate over the top with a fine grater. Keep refrigerated.
1 ready-made graham cracker pie crust
1 large package cook and serve chocolate pudding
2 cups heavy cream
2 cups whole milk
1/2 ounce ghirardelli unsweetened chocolate, chopped into bits, plus 1/4 oz extra
2 Tbl sugar
1 tsp vanilla
Mix pudding mix, milk, and 1 cup of the cream together in a medium saucepan. Bring to a full boil over medium high heat, stirring constantly. Remove from heat and stir in the chocolate until it's melted and smooth. Pour into the graham crust and refrigerate for 4 hours until cooled completely. Once the pie is cooled, whip the remaining cup of cream, sugar, and vanilla together on high speed until stiff peak consistency is reached. Spread the whipped cream over the pie, then shave a small amount of the extra chocolate over the top with a fine grater. Keep refrigerated.
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