Mini Chocolate Pudding Pies
Jason and I have friends from home visiting the Bay Area this weekend. We all met up in Sonoma yesterday for wine tasting and lunch. It was a beautiful sunny day with a light breeze — perfect wine drinking conditions. My original plan was to bring these little desserts for everyone to enjoy, but the 80+ degree heat would have turned these into mushy messes. Either way it was a wonderful Sunday with friends and these pies will just have to be tonight’s dessert!
Mini Chocolate Pudding Pies
9 oz. of shortbread cookies, gluten free
6 Tablespoons unsalted butter, melted and cooled
2 Tablespoons sugar
2/3 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
3 large egg yolks
3 cups whole milk
6 oz. semi-sweet chocolate, melted
2 oz. unsweetened chocolate, melted
2 Tablespoons unsalted butter, room temperature
1 Tablespoon vanilla
2 cups heavy cream
2 Tablespoons sugar
1. Pulse cookies in a food processor until completely broken down into sandlike crumbs. Add butter and sugar and pulse again until everything is evenly wet.
2. Put 2 Tablespoons of mixture into seven mini pie dishes. Push up the edges of the pie plates. Bake in a 325 degree oven for 10 minutes. Let cool on wire rack.
3. Combine sugar, salt, cornstarch and yolks in a saucepan over low heat. Turn to medium heat and whisk milk in steady stream. Bring to a boil and occasionally stir. As soon as it begins to boil, it will thicken very quickly. Turn to low heat and whisk for about a minute.
4. Pour mixture through a fine sieve into a large bowl. Mix in chocolate, vanilla and butter. Stir until combined.
5. Place a buttered circular piece of parchment paper and chill in fridge for at least two hours, mine sat overnight.
6. Put heavy cream and sugar in a standup mixer. Mix with whisk attachment for 3 minutes or until stiff peaks form.
7. Evenly fill pie crusts with chocolate pudding and cover with whipped cream, lightly dust with chocolate shavings.
