1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
-recipe)
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)
Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick. Make or purchase your favorite pie shell. I
personally like the good old fashioned, plain pie shell. My family seems to
prefer a cookie type of shell. If you make your own, you must pre-bake it
as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
add to the chocolate pudding. Because the pudding is so thick, you will
probably want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a piping
bag and pipe onto top of pie. Shave bittersweet chocolate on top as
garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.
From
Yields
8 Servings