chocolate puddin pie

(^ i like this picture because it looks like i'm trying to show you how the cool whip and pie slice makes up part of a complete breakfast. the only things that are missing are glasses of orange juice and milk.)

i'm not a big chocoholic, and i don't remember the last time i craved any kind of sweet thing (sweet enough, thankyouverymuch), but if that combination of words doesn't make your pupils dilate and your mouth water immediately, i don't know if we can be friends.

chocolate puddin pie.





would you believe that there's still some of this in the fridge, 5 days later? that's how much we want to savor it. we're saving it as if it's the last pie we're ever allowed to eat.

would you also believe that had i remembered my container of unsweetened cocoa powder in the cabinet instead of using the sweetened one, this entire pie would be sugar free? sugar free!!! it almost makes me forget about all of the butter and cream.


I'm going to include just the filling recipe below, because i made amendments to the original. The pie dough recipe is halfway down the page of a Barefoot Contessa recipe, and is essentially a double batch, since there's no top pie crust here. i'd recommend making the whole batch and then freezing the half or making something else with it. maybe some lemon tartlets, like the above post?

(links to both are here and here)

Filling

• 1/2 package unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup Splenda
  
• 1/4 cup cocoa
• 1 big box instant chocolate pudding mix
• 2 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 1 teaspoon sugar-free hazelnut coffee flavoring
  

1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and hazelnut extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.