Another easy recipe plus this recipe was very rich and delicious. The crust is a simple mix of crushed chocolate cookies, melted butter, and a little espresso powder; press it into your pie plate and freeze while you make the filling.

The pudding comes together on the stove and is so chocolatey. There’s a bit of whisking involved (okay, a lot), but it thickens up beautifully. I did the whole tempering thing (where you mix a little of the hot milk into the cocoa/cornstarch mix before adding it all back to the pot) and it worked fine. Once it’s thick enough to coat a spoon, you stir in butter and vanilla, let it cool a bit, then pour it into the crust and chill.

It needs a good 6 hours in the fridge to set, but once it’s ready, top it with freshly whipped cream and some chocolate curls if you’re feeling fancy. We didn’t do a ton of chocolate curls but I did do a few. The combo of the crunchy cookie crust, silky chocolate pudding, and airy whipped cream is so good. Definitely rich, but totally worth it. I’m giving myself a 9 for visual because I probably could have made it look prettier but I was being a little lazy.

Recipe Used: Baker By Nature