So let’s just get this out of the way: Somehow, I have found myself back at the small arts college that laid me off three weeks ago. A week and a half after laying me off, I get a call asking if I would be willing to come back.
I’ll let you draw your own conclusions about what that says about them as a company.
While my decision to return was not an easy one mentally or emotionally, it was the right decision for me at this time. So as my mother would say:
Moving right along.
Because July 21st was National Ice Cream Day, I decided to make pie…I’m strange like that.
Do you remember eating dirt cups as a kid? I started talking to my Grammy about them in the store, and this random older woman near us turned to me and made this face
To be clear, dirt cups are a chocolate pudding cup topped with crushed Oreos and gummy worms. AKA every toddler parent’s worst nightmare and every toddler grandparent’s secret weapon. Because what’s more fun than sugary dirt and worms that you can feed your precious baby before sending them home to their parents?
Because I wanted that flavor profile, I made the adult version: chocolate pudding pie.
The pie crust is made by crushing Oreos, fighting your impulse to eat them, failing, and then mixing in melted butter, and pressing it into submission in a pie pan.
Do you hear the siren’s call? 
Heed the siren’s call! 
Getting down to business 
Pre-baked crust
You bake that for about 10 minutes so the crust holds together before letting it cool while you get your pudding made.
Add cocoa powder, sugar, cornstarch, and salt to a large saucepan.
A quick note about salt: SALT BELONGS IN DESSERTS! You ever wonder why your desserts taste a little “meh”? It’s because you didn’t add the salt. Want your desserts to be more magical?
SAAAAAALT
Be warned: the mixture looks a bit like concrete before you add the milk, but it quickly turns into frothy chocolate milk.
Dark Chocolate Cocoa 
Sugar 
Cornstarch 
Salt! 
Tasty Concrete
Whisk in your milk until there are no clumps and it looks like frothy goodness. Heat over medium high heat whisking constantly until mixture comes to a boil. Allow to boil for 1 minute before turning off the heat. Mix in butter and vanilla until that pudding is glossy AF. Pour into prepared pie shell and refrigerate for 4-6 hours. Top with whipped cream, garnish with an Oreo if you trying to be fancy, and eat!
So frothy 
Chocolatey tie-dye 
Bubbly bubbly bubbly 
Everything is better with butter 
Ooooooooh shiny
Bougie presentation for the win
Adapted from Just a Pinch
Chocolate Pudding Pie
Course: DessertDifficulty: EasyIngredients
- Oreo Crust
24 Oreos + some for eating
4 TBS melted salted butter
- Chocolate Pudding
1/2 cup Hershey’s Special Dark Cocoa Powder
1 cup sugar
1/3 cup cornstarch
1 tsp salt
3 cups whole milk
3 TBS salted butter
1 1/2 tsp vanilla extract
Whip cream for garnish
Directions
- Oreo Crust
- Preheat oven to 350 F. In a food processor or blender, pulverize Oreos to a fine crumb. Add melted butter and mix until mixture feels like wet sand*
- Press crumb mixture into a 9in pan until bottom and sides are covered.
- Bake for 8-10 minutes. Allow to cool while preparing filling.
- Chocolate Pudding
- In a large saucepan, combine dark cocoa powder, sugar, cornstarch and salt. Whisk it all together.
- Gradually add the milk and whisk until smooth and no clumps remain.
- Cook mixture over medium high heat. Whisking constantly, allow to come to a boil. Boil for 1 minute and remove from heat. Whisk in butter and vanilla until pudding is glossy.
- Pour pudding into cooled crust and cover with plastic wrap. Refrigerate for 4-6 hours or until firm.
- Garnish with whipped cream and Oreos and serve!
Notes
- *Your mixture should hold together when lightly pinched, like if you were making a sand castle.
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