In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then set aside to cool.
Make the filling:
In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan, mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and place in the refrigerator to set, at least 4 hours.
Make the whipped cream:
Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie or pipe on using a piping bag fitted with a star tip. Garnish with cocoa or chocolate shavings.
The pie can be covered and stored in the fridge for up to 2 days.
I've successfully made this recipe dairy free by subbing the butter with coconut oil, and the cow's milk with almond milk. The non-dairy version definitely wasn't as rich and only lasted 1 day before it started weeping, but it was still delish!Adapted from Ellie Krieger
Double Chocolate Pudding Pie https://handletheheat.com/double-chocolate-pudding-pie/ November 1, 2022