Double Chocolate Custard Pie-Pudding. Yes, a chocolate pudding is nice, but a rich chocolate custard delivered in a buttery graham cracker crust is the next level. The key to knowing how to make a chocolate custard pie is the choice of chocolate. As with so many things culinary, the best ingredients will yield a great dish.

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. This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. You can cook Double Chocolate Custard Pie-Pudding using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Double Chocolate Custard Pie-Pudding

Prepare of Pie Base:.
It's 3 packs of Graham Crackers.
It's 1 packs of milk marie biscuits.
It's 300 grams of Baker's Mix butter (melted).
It's of Choco Custard:.
You need 8 tbsp of custard powder dissolved slowly in 2 cups of warm milk.
You need 6 tbsp of choco powder dissolved in 100ml hot water.
You need 6 cups of milk.
You need 1 cup of sugar.
You need of Choco Jelly:.
It's 1 pack of chocolate konnyaku jelly powder.
Prepare 1 pack of chocolate agar powder.
You need 1/2 cup of sugar.
It's 1500 ml of water.
You need 100 ml of milk.
Prepare 6 tbsp of chocolate powder.

The recipe makes two pies, so plan to gift one or freeze it for later. Consistency of thick pudding -- excellent tasting pudding mind you but not quite thick enough to truly be a great cream pie. 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.

Double Chocolate Custard Pie-Pudding instructions

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. Remove the pan from the heat, add the chocolate and stir until melted. Stir in the vanilla and dissolved gelatine. 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. One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!