08 August 2013
This is a grown-up version of a dessert some of you may remember from childhood. Back then it was made in a 13x9x2-inch pan using instant pudding, frozen whipped topping and excessive amounts of sugar. I make it in a 9-inch pie plate using all organic ingredients.
Whipping up some fresh cream takes just a few minutes more than opening a container of thawed frozen whipped topping. And a simple homemade pudding takes just a few more minutes to make than instant. The addition of a little strong coffee (organic, of course) enhances the flavor without actually changing it.
I don't even remember what it was called, but we have always called my version Creamy Dreamy. The other might taste just wonderful, but it contains all sorts of strange unpronounceable chemicals I don't care to consume. This is all-natural, organic Creamy Dreamy!
Another great thing about this pie is you can freeze it! This time I just froze one slice to enjoy later, but I've frozen the whole pie before. Don't you love things that can be made ahead?!
Chocolate Creamy Dreamy
(Makes one 9-inch pie / 8 servings)
Second Layer Pudding
1/2 cup sugar
1/4 cup unsweetened cocoa
3 1/2 tablespoons cornstarch
1/4 cup double-strength brewed coffee
1 1/2 cups milk
1 tablespoon cold unsalted butter
3/4 teaspoon vanilla extract
1 cup finely chopped walnuts + 1/4 cup to sprinkle on top of pie
1 cup unbleached all-purpose flour
1 stick (4 ounces) unsalted butter, melted
First and Third Layers
1 cup heavy whipping cream
1 8-ounce package cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 In heavy 1.5-quart saucepan, whisk together sugar, cocoa, cornstarch and salt. Gradually whisk in the coffee until smooth. Whisk in the milk. Stirring constantly, cook over medium heat until mixture begins to thicken, about five minutes. Reduce heat to low and simmer, stirring constantly, for another five minutes until pudding is completely thickened. Remove from heat, then stir in butter and vanilla. Place pan in a larger pan filled with ice and water to cool the pudding quickly. Place a circle of parchment paper directly on surface of pudding. Refrigerate at least 2 hours or up to 2 days.
2 Preheat oven to 350 degrees. In small bowl combine 1 cup walnuts, flour, melted butter and salt until mixture is evenly moistened. With wooden spoon and flat-bottomed metal measuring cup, press dough into bottom and sides of a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes; let cool.
3 Beat whipping cream to stiff peaks; set aside. In separate bowl, but using the same beaters, beat softened cream cheese with powdered sugar and vanilla until fluffy. Add the whipped cream to the cream cheese mixture; beat just until combined.
4 Scrape half the cream mixture onto the crust; spread evenly. Give the chocolate pudding a stir and spread it evenly over the first layer. Top this with a layer of the remaining cream mixture. Sprinkle on chopped nuts. Refrigerate for at least 8 hours before serving.