Chocolate Ruffled Pie
In this recipe, we're using a neat little folding trick to create a pretty ruffled pie made from pastry dough and chocolate bars, all of which will sit atop a smooth layer of vanilla pudding. Serve this showstopping pie while it's still warm and you'll experience a dreamy combination of melted chocolate, creamy pudding, and crispy pastry for a true flavor explosion!
Equipment
- Springform pan
- Parchment paper
Ingredients
- 5 cups flour
- 0.5 tsp salt
- 2 tbsp sugar
- 2 eggs room temperature
- 3 tbsp water
- 2.5 sticks butter softened
- 1 box instant vanilla pudding mix
- 2 cups cold milk
- 4-5 milk chocolate bars
- 4-5 white chocolate bars
Instructions
- Combine the flour, salt, sugar, eggs, water, and butter and knead until a smooth dough forms. Cover the pastry dough ball with plastic wrap and refrigerate for 2 hours. After 2 hours, roll out the chilled pastry dough until it's about ¼-inch thick. Line the base of a 7-inch springform pan with parchment paper. Line the bottom and sides of the springform pan with some of the rolled-out dough and refrigerate the pan for about 30 minutes. Roll out the remaining pastry dough and cut it into equal strips that are as wide as the individual chocolate sticks.
- Break the chocolate bars into individual sticks and fold them into the pastry dough strips, making sure to alternate between milk chocolate and white chocolate.
- Prepare the vanilla pudding according to the instructions on the box. Pour the vanilla pudding into the springform pan and place the folded pieces of chocolate-filled pastry dough upright in the pan until it is completely full.
- Transfer the springform pan to a preheated oven and cook at 350°F for 1 hour 30 minutes. After the first 15 minutes, cover the pie with aluminum foil to prevent the chocolate from burning.
VIDEO
Notes
As soon as you get the hang of the folding trick, the pie practically comes together on its own, and it's a great idea for a pie that makes a lasting impression – both with its look and its flavor!