Creamy silky rich-tasting chocolate pudding filling fried up in a buttermilk flaky crust.
Course: Dessert, Snack
Cuisine: American
Author: Portlandia Pie Lady
Ingredients
Chocolate Pudding (filling)
1/2cupdutch unsweetened cocoa powder
1-1/8cupsugar
1/3 cup cornstarch
3/4teaspoonsalt
1-1/2cupsmilk
1-1/2 cupshalf & half
2 teaspoonspure vanilla
2 tablespoonsbutter
1/4 cup chocolate chips
Buttermilk Crust
4cupsflour
4tablespoonssugar
1/4teaspoonbaking powder
1teaspoonsalt
1-1/3cup shortening
1cupbuttermilk
2egg
2tablespoonwater
Instructions
Chocolate Pudding Filling
In a medium saucepan, mix cocoa, sugar, cornstarch and salt, whisk well. Gradually add milk and half & half to the dry ingredients in saucepan. Whisk until smooth and well blended. Cook over medium heat stirring constantly.
Bring mixture to a boil and boil for 1 minute, remove from heat.
Add butter, vanilla, and chocolate chips. Whisk until chocolate and butter is melted, pour into bowl and place plastic wrap pressed onto surface to prevent skin and refrigerate for 2 to 3 hours.
Buttermilk Pie Dough/Crust
Mix all dry ingredients and cut in the shortening. Beat the egg with the buttermilk and add in all at once. Stir just enough to form a ball. IF it feels like you are forcing it into a ball, you made need to add 1 more tablespoon of water.
Roll out dough 1/8-inch thick, cut your shapes with cookie cutters. Place 2 to 3 tablespoons of cooled pudding, brush water around edge of bottom dough. Gently stretch top over bottom, press edges down with fingers and crimp with fork.
Fry for about 1-1/2 minutes on each side in hot oil. If using a deep fryer, total frying time is about 3 to 3-1/2 minutes at 365. If you prefer to bake, brush tops with a beaten egg or milk & bake for 20-22 minutes at 425.