Chocolate Candy Pie

Votes: 1

Time: 4 hours 20 minutes
Complexity: average
Quantity: 1 pie (12 servings)

To cut down on prep time, use a pre-made shortbread pie crust, fill it with chocolate pudding, and then top it with fluffy whipped cream and pieces of your favorite chocolate candies. Keep in mind that this pie will need to be frozen for several hours to achieve the desired flavor and consistency, so plan your preparation and serving time ahead of time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup unsweetened cocoa powder
1/4 cup starch
1/4 cup sugar
1/4 tsp coarse salt
1 and 3/4 cups milk
3 egg yolks from category CO eggs
1 tbsp (15 g) unsalted butter
1 tsp vanilla extract
1 and 1/4 cups heavy cream
1.5 cups chopped assorted chocolates, plus a few more for garnish
1 (170 g) pie base made from regular or chocolate shortbread cookies

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate cookies, chocolates, cocoa, milk, cream, eggs, vanilla extract

Cooking the dish according to the recipe:

In a medium saucepan, combine cocoa powder, cornstarch, sugar, and salt. Gradually whisk in the milk in a thin stream. Stir in the egg yolks.
Place the mixture over medium heat and cook, whisking constantly, until it begins to simmer, 6 to 7 minutes.

Reduce heat to low and cook, whisking, until the mixture thickens, about 1 minute. Remove from heat and transfer to a large bowl.

Stir in the butter and vanilla extract. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.

Pour in chocolate pudding cut into pieces candiesUsing an electric mixer, beat 3/4 cup heavy cream until stiff peaks form.

Stir one-third of the whipped cream into the pudding to make it lighter in color, then the remaining two-thirds, stirring until the color is uniform.

Spoon the filling into the pie crust and freeze until firm but not frozen, about 3 hours.
Whip the remaining 1/2 cup cream until soft peaks form. Spoon it over the pie and arrange the sliced or diced candies into a decorative arrangement.

Culinary advice: The pie can be frozen overnight and then thawed at room temperature for 10-15 minutes before slicing. It can also be refrigerated instead of frozen.