So… I really did almoooooost post non-sugar food today. I was so close!

But then I was like… HEY – it’s the first Tuesday of the year (yo!). And it’s a Tuesday. A Tuuuuuuuesday… 

Can we all agree that Tuesday is a pie day?

Wouldn’t that make it such a better 24 hour time period of the week?

I think yes. MAJOR yes.

(!!!)

Let’s talk pie, mmmk?

First off, this silky chocolate pudding pie is just a dream to eat. A DREAM! The texture is pudding pie perfection(it only took me 3 fails to get there!), and it’s lightly spiked with malted milk powder to give it a little malty edge. It’s pie with personality 😉

I really almost just ate the whole thing straight from the pan and said to hell with the crust!

But then I came to my senses…

And made a crust out of animal crackers. Chocolate one, of course. They make a sweet, slightly salty, super easy crust for the girl (or guy) who doesn’t feel like dealing with dough. A major win for the people who need a pie, and they need it fast!

Lastly, there’s the whip. A sultry, silky (I know I’m abusing that word this post… but when something’s silky, what other word will do?!), kahlua spiked whipped cream! I have a thing for spiking whipped cream, but if you don’t feel like buying a bottle of kahlua (or don’t have one on your end table…), just add a dash of vanilla extract in its place.

Happy (PIE) Tuesday, friends! And see you tomorrow for dinner.

Malted Chocolate Pudding Pie with Chocolate Animal Cracker Crust and Kahlua Whipped Cream – Baker by Nature

Makes one 9″ pie with crust

Ingredients

For the Malted Chocolate Pudding Pie:

1/3 cup cocoa powder

1/3 cup cornstarch

2/3 cup malted milk powder

1/2 teaspoon salt

1 cup sugar

3 cups whole milk

1 1/2 teaspoons vanilla extract

4 ounces dark chocolate (not more than 70% cacao), roughly chopped

For the Chocolate Animal Cracker Crust:

(1) 7.5 ounce bag or box of chocolate animal crackers

1/4 teaspoon salt

3 tablespoons sugar

6 tablespoons unsalted butter, melted

For the Kahlua Whipped Cream:

1 cup heavy cream

1/4 cup confectioners sugar

3 tablespoons kahlua liqueur

Instructions

For the Malted Chocolate Pudding Pie:

In Med saucepan, mix all dry ingredients; whisk well to combine. Slowly add milk into the dry ingredients, and whisk well until blended. Cook mixture over medium-high heat – stirring constantly – until it comes to a boil. Don’t rush this stage; this is when the pudding thickens! Once mixture comes to a boil cook for an additional 2 minutes, then remove pan from heat.

Stir in chopped chocolate and vanilla, and whisk well to combine. Make sure you stir until all of the chocolate chunks disappear!

Pour into cooled crust, and cover the top with plastic wrap, gently pressing it over the top of the pie to ensure to “skin” forms. Place pie in the fridge for at least 2.5 hours, or up to 2 days.

When ready to serve, top with whipped cream!

For the Chocolate Animal Cracker Crust:

In the body of a blender or food processor pulse animal crackers until they’re just fine crumbs. Add salt, sugar, and butter, and pulse again until the mixture is combined.

Carefully pour the crust out into a 9″ pie shell, and begin to flatten the crumbs around the bottom of the pan. Once they’re covering most of the bottom, use your fingers to scoop up an inch of the crumbs from each side, and begin to press them up around the sides of the pan. You can use a spoon or a small round bottomed glass to help you do this, or just your hands!

Once the crust has reached around the pan evenly, place it in the freezer for 20 minutes, or until your pie filling is ready.

For the Kahlua Whipped Cream:

Place cream in the body of a stand mixer fitted with the whisk attachment. Beat cream on high speed for 2 minutes, or until firm peaks begin to form. Add sugar and kahlua, and beat for another 1-2 minutes. Place cream in the fridge until needed.