Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, double chocolate custard pie-pudding. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Yes, a chocolate pudding is nice, but a rich chocolate custard delivered in a buttery graham cracker crust is the next level.
Double Chocolate Custard Pie-Pudding is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Double Chocolate Custard Pie-Pudding is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have double chocolate custard pie-pudding using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Double Chocolate Custard Pie-Pudding:
- Prepare Pie Base:
- Take 3 packs Graham Crackers
- Get 1 packs milk marie biscuits
- Take 300 grams Baker's Mix butter (melted)
- Get Choco Custard:
- Take 8 tbsp custard powder dissolved slowly in 2 cups of warm milk
- Prepare 6 tbsp choco powder dissolved in 100ml hot water
- Take 6 cups milk
- Get 1 cup sugar
- Make ready Choco Jelly:
- Prepare 1 pack chocolate konnyaku jelly powder
- Prepare 1 pack chocolate agar powder
- Take 1/2 cup sugar
- Take 1500 ml water
- Make ready 100 ml milk
- Make ready 6 tbsp chocolate powder
Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling. Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the. Combine pie filling mixes, milk, butter and chips in a saucepan. Cook and stir over medium heat, until mixture comes to a full bubbling boil.
Steps to make Double Chocolate Custard Pie-Pudding:
- Grind graham crackers and milk marie biscuits, pour with melted butter and stir. Layer the crust in the pie pan around 2cm thick. (this recipe will make around 3 30x30cm pan) Put on fridge at least 1 hour.
- Mix 6 cups of milk with sugar, medium heat while stirring. Add dissolved custard powder while stirring (make sure there are no custard clumps inside). Add dissolved chocolate powder, stir until boil and the mixture thickens. Layer over the pie crust, put on fridge.
- Combine chocolate konnyaku powder, chocolate agar powder, chocolate powder, and sugar in a dry pan, stir until mixed thoroughly (this is to make sure the chocolate, konnyaku and agar makes no clumps and easier to stir later over stove). Pour water, medium to high heat, stir until boil.
- Add 1 cup of jelly mixture to pan, mix with the cold custard using fork/chopstick, layer with more jelly mixture. Cool in fridge for 2 or more hours and enjoy!
Garnish with Cool Whip topping and grated chocolate, if desired. This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that's still firm enough to stand a spoon in. But still, this Chocolate Pudding Pie recipe has never been one of my more popular ones. As much as I absolutely adore it, this doesn't seem to be a recipe people are searching for. Hopefully breathing new life into this recipe and improving the photos will get more people onto my pudding pie bandwagon.
So that is going to wrap this up with this special food double chocolate custard pie-pudding recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
