I love eating chocolate and I wish I could eat it everyday.

But as we know, eating too much of chocolate will make our body not healthy.

Quite much but I am pretty sure we could finish it in just one or two days.

By the way, this chocolate pudding pie is sooo good! The chocolate pudding is so soft and kind of melt in your mouth. It is easy to prepare and you don’t need lot of ingredients.

Thanks very much to Rebecca for sharing the recipe adapted from Williams-Sonoma’s Pie & Tart Book.

Chocolate Pudding Pie Recipe

Adapted from Williams-Sonoma’s “Pie & Tart” Makes one 9-inch pie (8 servings)

• 1 Chocolate Cookie Crust (see below)

Filling:

• 2 1/2 cups whole milk
• 5 ounces (155 g) chopped semisweet chocolate (or chocolate chips)
• 4 large egg yolks
• 3/4 cup (185 g) sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Topping:

• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

• Garnish: chocolate curls

1. For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.

2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.

3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.

4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.

5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.

6. For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.

7. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.

8. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.

9. Decorate with chocolate curls. 10. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving. 4. Bake for 5 minutes.

Chocolate Cookie Crust

• 1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor)- I used digestive biscuits
• 5 tablespoons unsalted butter, melted
• 3 tablespoons sugar

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the cookie crumbs, butter and sugar.

3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.