Milk Chocolate Pudding Pie

By Jahel

Ingredients

• Crust
• 6 ounces vanilla wafers (about 46)
• 5 T unsalted butter melted
• 2 T sugar
• 1/4 teaspoon kosher salt
• Filling
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 large egg yolks
• 2 1/2 cups whole milk
• 4 ounces milk chocolate coarsely chopped (2/3 cup)
• 2 ounces semisweet chocolate coarsely chopped (1/3 cup)
• 2 tablespoons unsalted butter room temperature
• Topping
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 vanilla bean, split and seeds scraped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.)