return to pudding
October 26 2009 by Kristin at The Kitchen Sink in Uncategorized » 24 comments
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Pudding and I have been only recently reunited. For a long while, it was banished from my diet. In my mind’s eye, pudding was an oddly-textured substance found in those little foil-covered plastic cups and, after I hit a certain age, even Cliff Huxtable himself couldn’t convince me that they were delicious. I suppose, if I’m being fair, my mind’s eye could also see a pudding that started with a box—one not much larger than a deck of cards, stuffed with powders and packets. The former breed of pudding (the “snack pack” breed) was a staple in my friends’ brown-bag lunches as a kid. The latter type (the “homemade” variety) was a mainstay on the church buffet table and it seemed to come in two flavors: chocolate, with a swirl of Rediwhip, or banana, adorned with a crown of Nilla Wafers.
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Pudding and I have been only recently reunited. For a long while, it was banished from my diet. In my mind’s eye, pudding was an oddly-textured substance found in those little foil-covered plastic cups and, after I hit a certain age, even Cliff Huxtable himself couldn’t convince me that they were delicious. I suppose, if I’m being fair, my mind’s eye could also see a pudding that started with a box—one not much larger than a deck of cards, stuffed with powders and packets. The former breed of pudding (the “snack pack” breed) was a staple in my friends’ brown-bag lunches as a kid. The latter type (the “homemade” variety) was a mainstay on the church buffet table and it seemed to come in two flavors: chocolate, with a swirl of Rediwhip, or banana, adorned with a crown of Nilla Wafers.
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I had no idea that there was another category of pudding altogether. So, for years, I went pudding-less.
I had no idea that there was another category of pudding altogether. So, for years, I went pudding-less.
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And even after I became aware, in a passive sort of way, that pudding could be coaxed from ingredients far more wholesome than the contents of those little boxes, I remained disinterested. It was pie, actually, that got us reacquainted—me and pudding.
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And even after I became aware, in a passive sort of way, that pudding could be coaxed from ingredients far more wholesome than the contents of those little boxes, I remained disinterested. It was pie, actually, that got us reacquainted—me and pudding.
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Not just any pie, though. It was a Triple Chocolate Pudding Pie. And it was every bit as wonderful as it sounds. So much so, in fact, that Kevin began requesting it with an alarming regularity. So much so that I might even know the recipe by heart. So much so that I’ve realized that I actually love pudding.
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Not just any pie, though. It was a Triple Chocolate Pudding Pie. And it was every bit as wonderful as it sounds. So much so, in fact, that Kevin began requesting it with an alarming regularity. So much so that I might even know the recipe by heart. So much so that I’ve realized that I actually love pudding.
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Indeed, I’ve decided to dispense with the “pie” portion of Triple Chocolate Pudding Pie altogether. The pudding, enriched with three types of chocolate, was the real star of the pie: thick and silken and dark. While the chocolate cookie crust that was meant to cradle the pudding is lovely, to be sure, all this pudding really needs is a spoon.
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Indeed, I’ve decided to dispense with the “pie” portion of Triple Chocolate Pudding Pie altogether. The pudding, enriched with three types of chocolate, was the real star of the pie: thick and silken and dark. While the chocolate cookie crust that was meant to cradle the pudding is lovely, to be sure, all this pudding really needs is a spoon.
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And so it was that I made my return to pudding. Real pudding.
And so it was that I made my return to pudding. Real pudding.
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Triple Chocolate Pudding
Adapted from Bon Appetit
Triple Chocolate Pudding
Adapted from Bon Appetit
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1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
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Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to a bowl. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
24 comments so far. »
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That looks deliciously decadent! Love the enticing photos. I didn’t really grow up with pudding, so I’ve always been a little suspicious of the texture – maybe it’s time to introduce myself to some of the real stuff!
I could really go for a big bite of that right now, you don’t have to convince me that pudding is delicious.
I hate to admit it but I used to be a fan of those boxed puddings and small snackpacks. Blame it on the high fructose corn syrup! I know, shameful. But ever since I tasted the real thing, I’ve stayed away from the fake stuff. Those powdery mixes never stood a chance…
Pudding is such comfort food! My mother used to make some sort of cornstarch pudding and put fruit on it.
But your chocolate pudding photos are drool-worthy.
I’m so making that. It looks delicious.
~ingrid
I’ve wanted to make that chocolate pudding pie ever since I saw it in Bon Appetit…I do love pudding, but half of me just wanted to make it because I love saying the phrase “chocolate pudding pie”…or, as I say it in my head, “chocolate puddin’ paaaaah.” Anyway – the pudding looks amazingly rich and fudgy, and I think it’s the next thing I need to make!!!
Oooo the pudding looks amazing! Can you give the rest of the pie-crust recipe? I’m thinking I may want to try that out as well … thanks!!
Chocolate pudding pie has been a favorite of mine since I was little. Glad you and pudding have been happily reunited.
Do you happen to have a good whole grain pie crust recipe?
P.S. Love the Cliff Huxtable reference!
Irene: Oh, yes, high time. : )
Whitney: That makes two of us!
Amanda: Oh, don’t worry, I got my HFCS intake elsewhere. : ) For some reason, though, I refused the snack packs.
Barbara: Agree — so comforting.
Lu: I hope you do!
ingrid: Oh, I like the way you think! And maybe a splash of bourbon too?
Amy: Super fudgy, you’re right. And that pie shall heretoforth be paaaah. Love it.
Elena: Here’s the full recipe. I can attest to its deliciousness!
Kristen: I don’t have one, myself, but I remember thinking that this partially-WW recipe looked really interesting.
Wow – great recipe! Also, what kind of lighting are you using? I love the richness of the colors here…
Rose: Thanks! I use natural light. The process photos were taken indoors, but near a window that gets great light. The “final product” photos were taken outdoors, on my deck.
Once I started making pudding from scratch, I never looked back…it really doesn’t take any longer than the stuff from the box! I try to convince my friends of this all the time, but they don’t believe me.
Mmm, this sounds terrific. Pudding from scratch is so lovely.
Ohhh… real pudding is my favorite. And these look amazing!
I love pudding, but never thought to serve it as pie. What a great idea!
Oh yummy. Maybe it’s midnight talking but I could really go for some chocolate just about now.
Oh man. I saw Smitten Kitchen’s chocolate mousse earlier today and started craving it. But this?? It looks completely rich and decadent! I totally want it!!
Lovely photos and writing, as always. I am so jealous of the natural light in your kitchen! I have two windows in my kitchen, but none that shine over a decent work area. And I often have to cook at night, when there is no light at all! *sigh* Makes it tough to get good kitchen pics, but I take them anyway.
I had a similar realization recently about a really good chocolate mousse…its so much better without the pie crust! This looks delicious, I’ll definitely be trying it out soon.
Think I just put on two stone while reading lol.. this is one i’m going to try the weekend
Many- many! -years ago I indulged myself and my then small child in a pan of scratch made superbly chocolate pudding, and over our respective spoons, dipped straight into that warm saucepan, we looked at each other and mentally shared the exact same thought “We will never make this from a box again”
I grew up with boxed pudding, never thinking it was any big deal, or anything worthy of disinterest. It just was. But the moment that the swirl of milk, cocoa, cornstarch and egg turned from liquid to thick-uid (as my adorable then young child called it) I knew that I had found something amazing. Puddings can do that to you. Those full of chocolate, that is. And all we need do is lick our spoons in contentment.
My grandmother always made banana cream pie the old-fashioned way: by making the pudding similar to your recipe. Any recipe that is called “old-fashioned” that calls for Nilla wafers is in no way an “old-fashioned” family recipe. Stepping off my soapbox now.
This looks delicious! My kitchen is overflowing with chocolate now. Can’t see why I shouldn’t have some pudding to go alongside!!!
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