Chocolate Pudding Pie with Hint-of-Quinoa Crust

flaky pie crust

Contrasts of all the good things describe this pie: Flaky, crispy crust that does not get soggy; smooth, rich chocolate pudding filling and optional whipped cream frosting; and slightly tart quinoa background. Make it for the one you love - or yourself!

Yield: One, 9-inch pie; 6 to 8 servings.

Time to Make: 15 minutes dough prep, 2 hours to overnight refrigerated dough chill, 20 minutes crust bake, 15 minutes custard prep, 2 hours to overnight chill.

Tools Needed: See Flaky, Puffy Pie Crust method for crust tools. Also: Plastic work surface at least 16 inches X 20 inches. Rolling pin. Bench scraper or offset frosting spatula. Large lifting spatula, thin stiff cardboard or steel pizza peel (to transfer dough to pie pan). 9 inch steel or Pyrex pie pan. Small microwave-proof bowl. Pastry brush. Measuring tools and/or kitchen scale. Large bowl. Whisk. Small bowl. 2-quart saucepan.

For the crust

2/3 cup (80 grams) sorghum flour
2/3 cup (80 grams) millet flour
3 Tablespoons (20 grams) quinoa flour
6 Tablespoons (50 grams) tapioca starch
1 Tablespoon (14 grams) granulated sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
12 Tablespoons (1 1/2 stick) unsalted butter, very cold
6 ounces (150 ml) ice water
1/2 ounce (15 ml) rice or other mild vinegar
Potato starch for dusting work surface and rolling pin
1 ounce (30 grams) white chocolate chips or chunks.

For the pudding

2/3 cup granulated sugar
3 Tablespoons corn starch
1/3 cup unsweetened Dutch process cocoa powder
large pinch salt
1 5/8 cup Whole milk
3 large egg yolks
1/3 cup heavy cream
3/4 teaspoon vanilla extract
2 ounces Dove dark chocolate squares, chopped fine
3/4 ounce 72% to 80% bakers chocolate, shredded or chopped fine

Note:

This pudding recipe is based on Regan Daley's "Deep Chocolate Pudding" recipe from her excellent cookbook, In The Sweet Kitchen. I have modified the recipe to produce a more-tart, richer pudding flavor and adjusted amounts for the specified pie pan.

If you wish your pudding to retain a skin, do not cover during refrigeration. A skin may be prevented by covering the pudding (but not the crust) with a disc of lightly-oiled plastic wrap.

1) Following the directions HERE, make the pie dough. This dough will require about 100 to 120 grams of water/vinegar mix. Allow dough to chill in the refrigerator a minimum of 2 hours or overnight.

2) Heat oven to 425 F. Remove dough from refrigerator and allow to warm slightly on the countertop - about 20 minutes. Measure sides, edges, and bottom of pie pan to determine the size of the dough circle you will need. Lightly dust plastic work surface and rolling pin with potato starch. Lie dough flat on center of work surface and begin rolling, continuously changing directions. If dough cracks or resists, allow to warm another 10 - 20 minutes. When dough allows smooth rolling, roll into an expanding slab. Frequently turn dough over until it is too large to easily flip, then run the bench scraper or offset spatula underneath to assure dough is not sticking to the work surface. Add potato starch as needed.  Continue rolling the dough to 1/8 inch thick and large enough to allow specified circle to be cut. Any dough cracks that appear may be repaired in the pan.

3) Use a sharp knife to cut out dough circle. Slide the lifting spatula, thin cardboard or steel peel under the dough and transfer to the pie pan, taking care to center the circle before sliding the lifting mechanism away. Note: Some bakers gently roll the circle onto the rolling pin and transfer the dough this way. I've always messed up when I try this!

4) Use your finger tips and a light touch to press the dough evenly into all parts of the pan. Produce a decorative rim. If there are any cracks in the dough, repair with scraps pressed into place. DO NOT use blind baking pebbles or dried beans. They will inhibit the desired puffiness.

5) Bake crust about 15 minutes, or until the rim is golden brown and interior is lighter brown. Crust will have puffed dramatically. Remove to cooling rack and allow to reach room temperature.

6) Meanwhile, melt the white chocolate in the small bowl - about 1 minute on a high microwave. Using the pastry brush, coat the inside of the cooled pie crust up to but not over the decorative rim. This layer will prevent the filling from turning the crust soggy. Place coated crust in refrigerator while making the pudding.

7) Make the pudding: Place the sugar, cocoa, cornstarch and salt into the large bowl and whisk to blend. Add 1/3 cup of the milk and stir to a paste. In the small bowl, lightly beat the egg yolks. Add these and mix well.

8) Meanwhile, in the saucepan, combine remaining milk and cream. Bring to just below a boil. Remove from heat and drizzle a small amount into the bowl containing the cocoa/egg/milk mix, whisking constantly. Continue gradually adding the warm milk/cream, whisking continually, until all the wet ingredients have been added and the mix is smooth. Rinse the saucepan. Add the custard back into the saucepan. Add the vanilla.

9) Return saucepan to medium heat. Stir with a silicone or wooden spoon, for about 5 minutes, until mixture thickens. As lumps begin to form (Don't worry, they're supposed to be there!) or temperature reaches 184 F, remove pot from heat and continue to stir mixture until it smooths out.

10) Add the grated chocolate in 2 batches and stir well to blend thoroughly. Place saucepan on the countertop and stir pudding occasionally until it reaches 80 - 90 F. Remove pie crust from refrigerator. Spoon pudding into crust and smooth with a spatula until pie is filled to your liking. Leftover pudding may be placed into a ramekin and refrigerated for your Valentine or scooped directly into the baker's mouth - your choice!

11) Place pie into refrigerator. If protecting against pudding-skin, be sure the plastic cover does not extend over the crust rim.

12) To serve, remove the pie from refrigeration and allow to reach room temperature. Pile on the whipped cream (or not) and enjoy!