Chocolate Mess Pie

Chocolate pudding takes on a whole new meaning in this 'mess pie' that tiers two different puddings and a whipped cream to make a delicious and light dessert

Chocolate pudding takes on a whole new meaning in this 'mess pie' that tiers two different puddings and a whipped cream to make a delicious and light dessert

Chocolate "Mess" Pie Recipe
Courteous of Sarah Ewald, Executive Pastry Chef Epicurean Restaurant Group

Tart Dough
2 3/4c All purpose flour
1/4t. salt
1/2c.very cold butter
1/4c. very cold shortening
3T. Ice Water
3T. Cold orange juice

In a kitchenaid with a paddle or by hand mix together the flour and salt until combined. Cut the butter into small chunks. Add the butter and the shortening to the flour mix and mix on low or combine by hand until the dough looks like lentils. Combine the water and the juice and drizzle in and mix until the dough just come together. Finish by hand if using a kitchenaid and make sure all the flour is combined. Let rest for 5 hours or overnight. Roll out the dough into a circle and make it about a 1/4 inch thick. Spray with pan or butter a 9 inch pie pan. Drape the dough into the pan and press it against the sides. Trim off any excess dough. Blind bake the shell at 350F for about 15 minutes or until golden brown. Blind baking can be down by either pricking the bottom of the shell all over with a fork or by place about 2 cups of dried beans in the shell to hold it down. Let cool.

Chocolate Pudding
3/4c. sugar
1/4c. cornstarch
1/4c. unsweetened cocoa powder
pinch of salt
1c. heavy cream
1c. whole milk
4 egg yolks
4 oz. of semisweet chocolate
4 oz. bittersweet chocolate
2T butter
1t. vanilla extract

In a  large saucepan whisk together the sugar, cornstarch, cocoa powder and salt. In a large bowl whisk together the cream, milk and egg yolks. Slowly add this mixture to the sugar mixture. Cook over low heat, whisking constantly for about 10-12 minutes. Bring to a boil and whisk for an additional 2 minutes. Remove from heat. Add the chocolates, butter and vanilla extract. Whisk until combined. Pour into a mixing bowl and cover with plastic wrap. Place in the refrigerator and let cool. When the pudding is cool spread into the crust. Make sure it is evenly spread.

Milk Chocolate Whipped Cream

3/4c. milk chocolate
1 cup heavy cream

Melt the chocolate in the microwave at medium heat stirring every 15 seconds until melted. Whip the cream to soft peaks and gently fold into the chocolate. Fold until combined. Spread over the chocolate pudding. Let sit in the refrigerator for a half hour.

Crème Fraiche Mousse

1c. crème fraiche
1c. heavy cream

Whip together until stiff peaks. Spread over the milk chocolate whipped cream.
Now its ready to serve.