Calling all pudding lovers: This chocolate pie features a rich, sweetened chocolate filling and a flaky pie crust that is hard to beat. Top the slices with a dollop of whipped cream to make this pie absolutely over the top.

Chocolate Pudding Pie is worth every calorie. (Kate Wood / Wood and Spoon)

Chocolate Pudding Pie

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 9

Ingredients

For the crust:

• 1¾ cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 5 tablespoons chilled solid vegetable shortening, cut into pieces
• 6 tablespoons chilled unsalted butter, cut into pieces
• 5 tablespoons (approximately) ice water
• 1 large egg whisked with 1 teaspoon water

For the pie:

• 1 cup sugar
• ½ cup unsweetened cocoa powder
  

  The perfect dessert to wow a crowd. (Kate Wood / Wood and Spoon)

• 6 tablespoons all-purpose flour
• ¾ teaspoon salt
• 3 cups milk
• 1 large egg plus 1 yolk, whisked together in a bowl
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the topping:

• 1 cup heavy whipping cream
• 3 tablespoons sugar

Instructions

To prepare the crust:

1. Whiz the flour, sugar and salt in a food processor to combine. (Note: you can also do this by hand with a pastry cutter.)
2. Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps.
3. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form.
4. Remove dough from food processor, form it into a flat, round disk and wrap in plastic wrap. Chill in the fridge for at least an hour before use.
5. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a one-eighth- to one-fourth-inch circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough, leaving a 1-inch border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
6. When the oven is preheated, remove the pie plate from the freezer and line the insides of the plate with  parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes.
7. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare the filling.

To prepare the filling:

1. In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour and salt.
2. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency.
3. Carefully scoop up a cup of the hot mixture in a measuring cup or ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding.
4. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir and place back on low heat. Bring to a bubble again and cook for an additional minute-and-a-half to thicken and then remove from heat.
5. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour the pudding into the crust.
6. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
7. Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.