-
Prep time
3 hours 5 minutes
-
Cook time
32 minutes
-
Serves
2
Author Notes
This pie requires a small (6-inch) pie or cake pan. You can also make it in two standard size ramekins, or any other small, oven-safe baking dish. The crust is no-fuss, a chocolate cookie crust that you press into an even layer into the base and sides of the pan. The pudding is flavored with strawberry, and is a bit looser than a standard cream pie filling. This is a pie made for sharing right out of the pan with two spoons (awwwwww). If your strawberries are ripe, the pudding will be naturally pink, but you can always add a drop or two of food coloring to brighten up, if you like.
Featured In: Giant Chocolate Bar, Tiny Cream Pie, And 2 Other (Easy!) Desserts for 2 —Erin Jeanne McDowell
Ingredients
-
CHOCOLATE PRESS-IN CRUST
-
4 tablespoons
(57 g) unsalted butter, at room temperature
-
2 tablespoons
(25 g) granulated sugar
-
1
large (21 g) egg yolk
-
2/3 cup
(80 g) all purpose flour
-
2 tablespoons
(11 g) unsweetened cocoa powder
-
pinch fine sea salt
-
STRAWBERRY FILLING
-
1 cup
(142 g) sliced strawberries
-
1/3 cup
plus 2 tablespoons (91 g) granulated sugar, divided
-
2 tablespoons
(14 g) cornstarch
-
1 1/4 cups
(280 g) whole milk
-
pinch fine sea salt
-
1/4 cup
(57 g) heavy cream
-
1/2
vanilla bean, scraped
-
2
large (42 g) egg yolks
-
FINISHING:
-
1/3 cup
(76 g) heavy cream
-
2 tablespoons
(14 g) powdered sugar
-
cocoa nibs, for garnish (optional)
Directions
-
Make the crust: In a medium bowl, mix the butter and sugar with a silicone spatula or medium spoon until well combined. Add the egg yolk and mix well.
-
Add the flour, cocoa powder, and salt. Mix well to combine. Press the mixture into an even layer in a 6-inch pie plate (see headnote for other pan options). Chill well.
-
Preheat the oven to 375° F. Poke the chilled crust all over with a fork, and transfer to the oven to bake (you can use pie weights if you like, but they aren’t required here). Bake until fully set, 12-15 minutes. Cool completely.
-
Make the filling: In a small pot, toss the strawberries and 2 tablespoons of the sugar to combine. Heat over medium heat. Continue to cook until the fruit breaks down completely, 10-15 minutes. Puree until smooth in a food processor or blender. Strain the juice, and cool completely.
-
In a small bowl, whisk the remaining sugar with the cornstarch to combine. In a medium pot, heat the milk, cream, vanilla bean, and salt over medium heat.
-
When the milk comes to a simmer, remove from the heat. Stir the egg yolks into the sugar/cornstarch mixture, then pour about 1/3 of the milk mixture into the egg mixture, whisking constantly to combine.
-
Gradually pour the mixture back into the pot, whisking constantly. Continue to cook over low heat, stirring constantly, until the pudding comes to first boil – large bubbles appearing in the center of the pot. It should be thick and glossy.
-
Pour the pudding into a bowl and cover directly with plastic wrap. Chill well, at least 45 minutes.
-
Stir the strawberry mixture into the pudding, then pour into the baked crust.
-
In a medium bowl, whisk the cream and powdered sugar to medium peaks. Transfer to a pastry bag with a star tip (or you can just spread it on the surface in an even layer). Pipe the cream over the pie, and garnish with cocoa nibs, if using.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
See what other Food52ers are saying.