Check out our current e-mail newsletter! Don't miss the February/March 2010 issue, it's coming soon! Subscribe now.

Behold! The official Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping creation! I decided that on the second go-around, I would make the recipe word for word…well, kinda…we don’t have the rum to toss in, so I used extra vanilla extract. Then I also forgot about the extra cocoa at the bottom of the dish. I was offered to use the Valrhona Hazelnut chocolate for it. It was a 3.7 oz bar, so I used our new digital scale to weigh out the exact 2 oz it needs so we don’t use too much of the $5 chocolate bar. If you have not been here before, we made some significant differences in the recipe.

While we have the appearance differences, I will describe the taste differences as well. The crust is the most significant change as it was slightly sweet instead of mellow texture of the premade pie crust. Even when I was crushing the cookies, I didn’t believe that 1/2 the package of cookies would measure out to the right shape. The recipe states it equals out to 1 cup when complete. Just make it as you need, when you press it into the pie shell, it will line your pie shell evenly.

I will probably only take this one thing from Rachel Ray: Your nose will tell you when they’re done. She was referencing to the scent of roasting nuts, but in this case, you will be smelling the pie shell becoming ready to pull from the oven once it’s ready. The recipe says to heat it about 12 minutes, check it after 9. I let it go past 13 before I decided that the appearance was starting to change but I didn’t want it to go much longer. I spread the newly chopped chocolate after letting the crust cool a little bit so it melts a little.

Our other major difference was we used 60% instead of the 85%. This made the pie all the more heavenly! Not too sweet, not too tart, it was perfect! Then there’s the topping. I added the cream to the Creme Fraiche and whipped it. It made it all the more divine to the taste!

Another thing to note: while you may have been refrigerating the pie for 6-18 hours, let the pie sit about 20 minutes so it’s east to slice. I made this mistake and struggled to slice the pie effectively.

So whether you decide to make the cookie crust or you want to take the shortcut and use a pre-made crust, the end result will be the same, a rich, flavorful, delicious pudding that will please all of your guests. If you do decide to make either, please let me know how it turns out for you!

BITTERSWEET CHOCOLATE PUDDING PIE

Ingredients

For the Crust:

• 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 2 ounces bittersweet chocolate (60% cacao), finely chopped

For the Filling:

• 1/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cups whole milk, divided
• 1/4 cup heavy whipping cream
• 4 ounces bittersweet chocolate
• (60% cacao), finely chopped
• 1 tablespoon vanilla extract, divided

For the topping

• 1 cup chilled crème fraîche*
• 1 cup chilled heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Bittersweet chocolate shavings or curls (optional)

Preparation

Crust:

1. Preheat oven to 350°F with the rack positioned in the upper middle rack.
2. Pulse cookie crumbs and sugar in a food processor. Add melted butter. Mix until crumbs are evenly moistened. Press crumb mixture against the bottom and sides of a 9-inch glass pie dish. Bake until the moist evaporates, pressing the crust with the back of a fork to flatten puffs, about 12 minutes.
3. Sprinkle chopped chocolate over the bottom of the crust and leave until those soften, 1 to 2 minutes. Spread melted chocolate over the bottom and sides of the crust with a small rubber spatula.  Chill crust in the refrigerator for 30 minutes to let the chocolate set.

Filling:

1. Whisk together sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Slowly add 1/3 cup milk, whisking until it forms a smooth paste. Whisk remaining milk and 1/4 cup milk.
2. Heat saucepan over medium heat. Stir mixture with a heatproof spatula, scraping the sides and bottom of the pan as you go. Cook until pudding thickens and bubbles appear at the edges, about 5 minutes. Add chocolate and stir until smooth. Remove from heat and stir in vanilla.
3. Pour hot pudding mixture into the crust and spread evenly. Cook at room temperature for 1 hour. Cover with plastic wrap and chill overnight.

Topping:

1. Beat crème fraiche, whipping cream, sugar and vanilla  in a medium bowl until stiff peaks form. Mixture needs to be thick enough to spread. Don’t overbeat to prevent curdling.
2. Spread topping nicely over the top for the pie. Swirl and gently tap the surface at random spots to create peaks.
3. Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread.

10. Sprinkle chocolate shavings on top of the pie for decoration. Cut into wedges and serve.

Notes

This pie can be made 2 days ahead before consumption consuming, as long as you keep it refrigerated.