Are you ready to bake a pie that tastes like a million bucks but is surprisingly simple to make? Then get ready to meet the Million-Dollar Pie! This creamy, dreamy dessert features a buttery, flaky crust filled with a luscious chocolate pudding and topped with a mountain of whipped cream. It’s the perfect ending to any meal, a delightful treat for a special occasion, or just a wonderfully indulgent way to treat yourself. Forget complicated recipes; this one's quick, easy, and guaranteed to impress. It's a fantastic addition to your collection of easy recipes and healthy(ish) meals – the perfect balance of indulgence and satisfaction!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Chocolate Pudding:
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, until lightly golden.
Making the Chocolate Pudding:
- Whisk dry ingredients: In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt.
- Cook: Heat over medium heat, whisking constantly, until the mixture comes to a simmer and thickens.
- Temper egg yolks: In a small bowl, whisk the egg yolks. Slowly whisk a few tablespoons of the hot milk mixture into the egg yolks to temper them.
- Combine: Pour the tempered egg yolks back into the saucepan and whisk constantly for 1-2 minutes, until the pudding is smooth and thickened.
- Finish: Remove from heat and stir in the butter and vanilla extract.
Assembling and Serving:
- Pour pudding: Pour the warm chocolate pudding into the baked pie crust.
- Chill: Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to set.
- Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top and serve: Top the chilled pie with the whipped cream just before serving. Enjoy this delicious homemade masterpiece!
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- Add a pinch of cinnamon or espresso powder to the pudding for extra flavor.
- Use different types of chocolate, such as dark chocolate or milk chocolate, for a unique taste.
- Garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder.
- This recipe is easily adaptable to a mini-pie format for individual servings, making it a perfect treat for parties or gatherings.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 25-30g Saturated Fat: 15-20g Sugar: 30-40g Protein: 5-7g
This information is approximate and may vary depending on the specific ingredients used. Enjoy responsibly! This easy recipe is a great addition to anyone's repertoire of quick dinner ideas and delicious dishes. It's a guaranteed crowd-pleaser!