Happy Pi (e) Day!
It’s that time of year when mathematicians and bakers unite. I have been craving summer s’mores and this warmer weather isn’t helping. Imagine that burnt mallow flavor with creamy chocolate and crunchy graham cracker crust. It’s all here! I will teach you how to make chocolate pudding from scratch and be able to serve a crowd.
What is better than a flaming marshmallow with a gooey center and crispy exterior? All of that, on a PIE. Honestly, the burnt flavor profile is a taste that is overlooked often. We visited a new restaurant recently and the highlight of the dessert was a burnt salted caramel gelato. It was creamy with an intense bitterness. It wowed us and was the star of the dish.
For this reason, I suggest burning a few mallows on this dessert, let it flame. The complexity of flavor will complement the dark chocolate and salted crust.
Slab pies will make you wonder why you have been making pies in a 9-inch round all along. You get all the perks of any old pie, stretched across a half sheet pan to feed a crowd.
Get ready to make some fresh chocolate pudding, none of that boxed mess.
- 1 (13-14 oz) box cinnamon graham cracker crumbs, pulsed in food processor
- 2 sticks salted butter, melted
- ¼ cup granulated sugar
- pinch of salt
- 1¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup plus 2 tablespoons cornstarch
- ½ teaspoon salt
- 4½ cups whole milk
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- large marshmallows
- kitchen torch
- Preheat oven to 350 degrees F. In a large bowl, toss together the graham cracker crumbs, melted butter, sugar, and salt until well combined. Pour out onto a greased 17×12-inch (half size) baking pan. Using your hands, press out the crumbs onto the bottom of the pan until evenly flat. Bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven, set aside, and let cool completely.
- To make the filling, in a large saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, and milk. Set over medium-high heat and cook until the mixture thickens and begins to bubble, stirring constantly, about 15-20 minutes. Remove from heat and whisk in the butter and vanilla extract. Let cool in refrigerator for at least 30 minutes.
- Pour onto the cooled crust, through a fine mesh strainer. Then using a spatula, spread the pudding into an even layer. Cover the top directly with plastic wrap and chill in the fridge for at least 3 hours or overnight.
- Before serving, place marshmallows in rows on the top of the pudding. Use a kitchen torch to toast the marshmallows. Or place under a preheated broiler for about a minute. Cut and serve. Leftovers can be stored in the fridge for up to 2 days.