Bittersweet Chocolate Pudding Pie With Crème Fraîch

Name: Bittersweet Chocolate Pudding Pie With Crème Fraîche Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor); 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; 2 ounces bittersweet chocolate (60% cacao), finely chopped; 1/3 cup sugar; 1/3 cup unsweetened cocoa powder; 2 tablespoons cornstarch; 1/8 teaspoon salt; 1 3/4 cups whole milk, divided; 1/4 cup heavy whipping cream; 4 ounces bittersweet chocolate (60% cacao), finely chopped; 1 tablespoon dark rum; 1 teaspoon vanilla extract; 1 cup chilled creme fraiche*; 1 cup chilled heavy whipping cream; 1/4 cup sugar; 1 teaspoon vanilla extract; Bittersweet chocolate shavings or curls (optional)

Servings: persons

1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
2 ounces bittersweet chocolate (60% cacao), finely chopped
1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet chocolate (60% cacao), finely chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup chilled creme fraiche*
1 cup chilled heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Bittersweet chocolate shavings or curls (optional)

1
Position rack in center of oven; preheat to 350u00b0F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
2
Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD:
3
Using electric mixer, beat creme fraiche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD:
4
Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.

1201

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor), 2 tablespoons sugar, 5 tablespoons unsalted butter, melted, 2 ounces bittersweet chocolate (60% cacao), finely chopped, and more.

Yes, Bittersweet Chocolate Pudding Pie With Crème Fraîche Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Pudding Pie With Crème Fraîche Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions