Print

Chocolate pudding pie with Nutella cream and peanuts

Chocolate pudding pie with nutella cream and peanuts - chocolate pudding pie topped with Nutella whipped cream and toasted peanuts for the ultimae pleasure. Chocolate lover's favorite pie.

This recipe makes one 23 to 24 cm (9 to 9 1/2 inch) chocolate pudding pie that is ideally cut into 8 pieces.

Ingredients

Scale

Pie dough

  • 250g (1 1/2 cups) all-purpose flour
  • 135g (1 stick + 1 TBSP) unsalted butter, cut into small cubes and chilled
  • 1/4 tsp salt
  • 35 TBSPs ice cold water

Chocolate pudding

  • 30g (1/4 cup) cornstarch
  • 80g (1/3 cup) white granulated sugar
  • 20g (3 TBSP) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp ground coffee
  • 720ml (3 cups) milk
  • 115g (4 oz) bittersweet (50-55%) chocolate, finely chopped
  • 1 tsp vanilla bean paste or extract
  • 1 TBSP butter

Whipped cream

  • 300 ml (1 1/4 cups) heavy cream
  • 34 TBSPS Nutella
  • 40g (1/4 cup) toasted peanuts, chopped
  • chocolate shavings

Instructions

Pie dough

  1. In a food processor combine the flour, salt and butter. Pulse until the mixture is crumbly. (You can also do this by hand using a pastry blender). Add the water tablespoon by tablespoon and mix it in. You want the dough to stick together if you pinch it, so test it after each added tablespoon. Once the dough is clumpy, transfer it to a (very lightly floured) working surface. Form it in a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (so the butter hardens a bit and the dough isn’t as elastic).
  2. Roll out the dough on a slightly floured surface. Roll it out in all directions, from the center outwards, into a 28-cm (11-inch) round. Transfer to a greased pie plate and trim the edge. (You can also leave an overhang if you’re feeling fancy, fold the overhang under and nicely crimp the edge.)
  3. Prick the bottom and sides of the pie shell and chill for 15-20 minutes in the freezer, at least 30 minutes (or even overnight) in the fridge. When you are ready to bake, heat the oven to 180°C (375°F) with a baking sheet in the middle of the oven.
  4. Line the shell with foil and fill with (baking) beans. Blind bake until the edge is golden, about 10-15 minutes. Remove the foil and beans and bake for another 15 minutes (or more), until the shell is golden all over. Cool shell.

Chocolate pudding

  1. Place chopped chocolate, vanilla and butter in a large heatproof bowl. Set aside.
  2. In a heavy saucepan set over medium heat, whisk cornstarch, sugar, cocoa powder and salt. Slowly whisk in milk and bring the mixture to a boil, whisking constantly. Boil for two minutes until the mixture thickens.
  3. Remove from heat and pour it over the chocolate. Stir the ingredients until the chocolate and butter are completely melted. Pour the filling into cooled shell, cover the surface with plastic wrap (to prevent a skin from forming) and chill for at least 3-4 hours.

Whipped cream

  1. Make when you are ready to serve, or a few hours before that.
  2. Beat the cream until it barely holds soft peaks. Add the Nutella and gently beat the cream until the Nutella is fully incorporated. Spread the whipped Nutella cream over the pie, as evenly as you can.
  3. Top with chopped toasted peanuts and chocolate shavings.

Notes

Store pie in the fridge, covered with plastic wrap for up to 2-3 days. It tastes the best on the first day, especially after it’s made, but will still taste pretty much the same the next day. The whipped cream holds together nicely, as long as you keep the pie covered and cool.

ON PEANUTS
You can buy toasted peanuts or toast them yourself. Toast on the stove: in a hot pan for a few minutes until they’re aromatic and golden in color. In the oven: in an oven set to 180°C (350°F) for 5-10 minutes, spread over a baking sheet, until they’re aromatic and golden brown. You can also toast the oats, coconut and peanuts together for some extra crunch.
You can use toasted hazelnuts instead of the peanuts, but I think the peanuts add a new dimension to this pie.

ON CREAM
The cream I always buy has a fat content of 35%, which technically means it’s whipping cream and not heavy cream (which has a fat content of 36% or more). However, this is still closer to heavy cream, so I list that in the recipe.

This recipe is adapted from Gourmet.