Chocolate Candy Pie
The recipe Chocolate Candy Pie can be made in about 4 hours and 20 minutes. This side dish has 260 calories, 4g of protein, and 17g of fat per serving. This recipe serves 12 and costs 54 cents per serving. 18 people were impressed by this recipe. A mixture of vanillan extract, cornstarch, graham cracker pie crust, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so super. Users who liked this recipe also liked Chocolate Candy Bar Pie, Chocolate Candy Cane Pie, and Chocolate Candy Bar Pie.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 250 minutes
Ingredients:
1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish
1/4 cup cornstarch
3 large egg yolks
1 6-ounce chocolate or regular graham cracker crumb pie crust
1 1/4 cups heavy cream
1/4 teaspoon kosher salt
1 3/4 cups milk
1/4 cup sugar
1 tablespoon unsalted butter
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Equipment:
sauce pan
whisk
bowl
plastic wrap
hand mixer
Cooking instruction summary:
Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks. Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour. Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours. Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.
Step by step:
1. Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream.
2. Whisk in the egg yolks.
3. Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute.
4. Remove from the heat and transfer to a large bowl.
5. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
6. Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain.
7. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
8. Whip the remaining 1/2 cup cream just until soft peaks form.
9. Spread over the pie and garnish decoratively with sliced or chopped candy.
Nutrition Information:
covered percent of daily need
