Chocolate Pudding Pie Filling
Yield
1 PiePrep
15 minCook
45 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
heavy whipping cream
|
|
| 2 | cups |
milk
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
currants
dried |
|
| 1 ½ | cups |
sugar
|
|
| 18 | each |
egg yolks
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | Prebaked |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
heavy whipping cream
|
|
| 473 | ml |
milk
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
currants
dried |
|
| 355 | ml |
sugar
|
|
| 18 | each |
egg yolks
|
*
|
| 15 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1 | Prebaked |
pie shell (9 inch)
|
|
Directions
PREHEAT OVEN TO 350℉ (180℃).
Combine cream and milk in a pot, place over medium heat and bring to a boil. Remove from the heat and whisk in the chocolates until dissolved. Add the currants. Set aside. Whisk together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over, stirring. Pour the mixture into a baking dish . Cover baking dish with foil, place in a water bath and place in oven for 45 minutes. Remove from oven and remove the pudding from the water bath. Let cool, then refrigerate until well chilled. When ready to serve, transfer to pre-baked pie shell.
