Proposed Chocolate Pudding Pie (From Scratch)*
Preheat oven to 350°F. In a food processor fitted with a metal blade, process 2 packages honey graham crackers (total: 2 1/4 cups) until they resemble fine crumbs. Add 5 tablespoons sugar and 10 tablespoons melted butter (unsalted) and pulse to combine. Using your fingers, press the mixture into a 9-inch pie dish. Bake for 10 minutes. Cool. Make this chocolate pudding, then pour into prepared crust. Chill for at least 3 hours (and up to 24) and top with freshly whipped cream.
I love “newfangled.” I have no particular attachment to tradition (except that mashed potatoes must MUST have lumps) but I don’t care for pumpkin pie.
I’d also like to request a blank version of this form. I’ve been trying to get my mom to bend even a little on tradition for years.
A springform pan? Does it get wobbly?
This I gotta see, photo please!
Liza – I’ve updated the recipe thanks to your comment. A regular pie dish works just fine, so don’t bother with springform.
I love this post. Since we started having Thanksgiving at our house, my mother worries over the historic green bean casserole. Our food co-op does not sell frozen green beans, so I buy fresh ones for the casserole, which just about makes her head spin 360 degrees!!! We somehow manage! 🙂
if this is not exactly like my mother! ESPECIALLY the weird/unusual ingredients and newfangled labels (organic, freerange, artisanal) parts.
I’ve already sent her the link to this post.
I propose a face-off with Alison as the judge! Ps I loved that bread pudding….
OMG, I am laughing so hard at that form! Especially because I was accused of “messing with Thanksgiving” because I changed the stuffing recipe this year.
This is hysterical! I plan to use it for Christmas dinner since I missed the boat this year.
Do I win the GetMaineLobster.com feast?”
Do I win the GetMaineLobster.com feast?
Also, I think chocolate pie from scratch will always win, hands-down. SO fabulous.
Omg. I just had a lick of the pudding that I made for this pie and words can not describe the awesomeness! Can’t wait for dessert tomorrow!
So, I made this pie exactly as recipe. It was good … but three hours is not long enough for it to set. I would ensure to have it made and in the fridge the morning-of so it has all day to set.
Also I took the 6th commenter’s advice and added a thin layer of melted chocolate to harden. It sounds divine in theory, but the reality was that the pie was thus really difficult to cut once cooled! Like, embarrassingly difficult. And honestly, the pudding is so lovely and silky that the addition of more chocolate was sweet-overkill (this from someone who happily eats chocolate cake for breakfast).
Otherwise, thank you so much for the inspiration, and I love your book.
#newslettergiveaway
My aunt Joanie brought what she called a “chocolate knock-out cake” to Thanksgiving dinner for the better part of 25 years. It was a Bundt cake constructed of a pudding-in-the mix chocolate cake mix, a box of instant chocolate pudding, a pint of sour cream, and a bag of chocolate chips for good measure. Now, my mother “owned” Thanksgiving dinner, and was a meticulous student of Julia and Marcella; my dad was the Pie Man, and also baked bread and made weeknight bolognese and red-cooked chicken. No cake mix was ever seen in our pantry. Yet by combining the scientific advancements of Duncan Hines, Jell-O, and Nestle, Aunt Joanie could express herself as the anti-snob, the renegade, ever-so-subtly commenting on the bobo attitude that seasoned our giblet gravy. In her honor, I make her recipe exactly as she specifies.
Brilliant – I love your mom. And I had to google “lardo,” so she might approve of me, too.
I think I’ll do a test pie this weekend (without the chocolate lining – thanks, Heidi!), and we’ll see if it will be allowed onto our Thanksgiving table. I have high hopes.