Milk Chocolate Pudding Pie With Brownie Crust Food

BROWNIE BOTTOM CHOCOLATE PUDDING PIE

Steps:

• Make the pudding first, since it will need to chill for up to three hours. Chop the bittersweet chocolate into fine flakes with a serrated knife.
• In a large, heat-proof bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in the egg yolks.
• In a 3-quart or larger saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid.
• When it has reached a simmer, pour most of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don't scramble.
• Pour everything from your bowl back into the pot and increase the heat to medium high. Whisk constantly as you bring the pot to a full boil. The pudding will be thicker.
• Cook the boiling pudding for two minutes, whisking constantly and vigorously, making sure to reach the corners of your pot.
• Remove the pudding from the heat and stir in the vanilla. Add the chopped chocolate and whisk the pudding well until the chocolate is blended.
• To chill the hot pudding more quickly, spread it evenly onto a sheet pan with sides. Cover the entire surface of the pudding with wax paper, pressing it onto the pudding to prevent skin from forming. Let the pudding cool off for a bit in the pan before refrigerating it for three hours. (You can check it after 1 1/2 hours to see if it's ready.)
• While the pudding is chilling, make the brownie crust. Preheat your oven to 350 degrees F. Grease a 9-inch or 10-inch pie dish with cooking spray or butter. (The 9-inch pie dish will give you a taller pie, which looks nicer.)
• In a glass bowl or other microwaveable bowl, add the 4 ounces of semi-sweet chocolate and the butter. Heat this, covered, in the microwave for 1 minute and 50 seconds, or until the butter is melted. Stir to combine.
• Whisk in the sugar and salt. Then whisk in the eggs and vanilla. Finally, whisk in the flour.
• Transfer the brownie batter to your pie dish and bake it for 20 minutes, or until a cake tester or toothpick inserted in the center of the brownie comes out with fudgy crumbs. Don't over bake it. Let the brownie crust cool on a wire rack.
• To make the whipped cream, beat the whipping cream and confectioners sugar with a mixer in a clean, medium stainless steel or glass bowl, until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate the whipped cream until the pudding is chilled enough to assemble the pie.
• To assemble the pie, make sure the brownie crust is at room temperature. Add the chilled pudding on top of the brownie crust. Top the pudding with the whipped cream.
• To make chocolate curls or flakes for the garnish, use a vegetable peeler to peel along a straight edge of your chocolate square. Make as many curls/flakes as you wish and scatter them on top of the pie.
• Refrigerate the pie for at least an hour before serving, to allow it to set. Then store the pie in the refrigerator for up to three days, covered with a domed bowl or domed foil so that it doesn't touch the whipped cream topping. I don't recommend freezing this pie.

BROWNIE BOTTOM SWEET CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
• Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

MILK-CHOCOLATE PUDDING PIE

Steps:

• Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
• Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
• Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

DOUBLE CHOCOLATE PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
• In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
• In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
• In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
• Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
• Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

3-STEP BROWNIE PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and 1 tsp. vanilla. Add flour and nuts; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Beat whipped topping mix, 1/2 cup milk and remaining vanilla in large bowl with mixer on high speed 6 min. or until topping thickens and forms soft peaks. Add remaining milk and dry pudding mix. Beat on low speed until blended, then beat on high speed 2 min. Spread over dessert. Refrigerate 2 hours.