Yesterday I mentioned that this week’s desserts were being brought to you by my son, Max. He’s only 9, but this kid loves to bake. He started baking with me when he was really little, and has always loved to help in the kitchen. He made this entire pie, completely on his own. I did not scoop, stir, or measure anything. I only took the pictures after he plated it!
This pie takes some effort, stirring the pudding for almost 20 minutes, but it’s so worth it! It’s creamy and delicious, and hard to resist!
- 4 cups of milk
- 2 cups heavy whipping cream
- 2 T butter
- 1 1/4 cup sugar, divided
- 3 egg yolks
- 1/4 t salt
- 1/2 cup cornstarch
- 1 1/2 t. vanilla
- 1 1/3 cup mini semi-sweet chocolate chips, plus more for garnish
- 2 baked 9-inch pie shells
- whipped cream for garnish
- Mix one cup of milk with cornstarch, set aside.
- Mix remaining 3 cups of milk in the top pan of double boiler. Add heavy whipping cream, butter, and 3/4 cups sugar.
- Heat over medium-high heat until butter is melted and milk is scalded, little bubbles will appear on the top of the milk. Add vanilla.
- In another small bowl, whisk egg yolks well and add remaining 1/2 cup sugar and salt and whisk well.
- Slowly add egg mixture to hot milk mixture in double boiler, stir constantly for about a half a minute.
- Cool mixture for 15 minutes. Stirring frequently. This gives the eggs time to start thickening. Undercooking at this point will slow it down up to a half an hour!
- Slowly add reserved milk and cornstarch mixture to hot pudding, stir constantly so you don’t get any lumps.
- Continue to stir for 2 minutes, and then stir every 5 minutes for 15 to 20 minutes or until pudding is thick and coats the back of a spoon.
- Add chocolate chips and stir until completely melted.
- Pour into pie shells.
- Cool in fridge for 2-3 hours.
- Garnish with whipped cream and chocolate chips when ready to serve!