Welcome to Ghoulish Grub Week!
I am soooo excited! This is seriously one of my favorite themed weeks, of.all.time. I have shared some pretty frightening, pretty ghoulish grub over the years (since the beginning of this blog). And I love coming up with new ideas.
Some of my favorite recipes from over the years include both sweet and savory spooky eats. From this Bloody Eyeball Soup and a Jack-o-lantern Smoothie. To these Goblin Feet and Witch Finger Cookies (made from Nutter Butter cookies); and of course cute and tasty Pumpkin Spiked Sugar Cookies. I absolutely love this time of year!!!
Today’s recipe is inspired by some Mini Graveyard Cakes that I made a few years ago for Ghoulish Grub Week and of course, the ever popular “Dirt Pudding Cups.”
Chocolate pudding pie is Eric’s absolute favorite dessert. Nothing fancy- store bought pudding mix and graham cracker pie crust, is all he wants. Occasionally, I have changed in up to make “Dirt Pudding Cups” (chocolate pudding with crushed Oreos for dirt and a few gummy worms thrown in); but usually he just wants that pudding and pie crust.
For a recent family dinner, actually to celebrate the season premier of Walking Dead, I decided to make Eric’s favorite, Chocolate Pudding Pie. But in honor of the show and the upcoming Halloween holiday (seriously are you watching??? I’m obsessed!!!), I decided to dress up his pudding pie and make a Graveyard Pudding Pie. I also skipped that store bought pudding and made a homemade batch (recipe included below) that has become my new favorite ‘go-to’ homemade chocolate pudding. Seriously this recipe is so, so easy; uses pantry staples, and comes out rich, thick and chocolatey every.single.time. Pure pudding heaven!
You totally need to whip up this pie (complete with skeletons and cookie tombstones) for an upcoming Halloween party or Walking Dead dinner!
One Year Ago: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Two Years Ago: Goblin Feet and Witch Finger Cookies
Three Years Ago: Penne with Spinach Sauce
Four Years Ago: Restaurant Review: Z’Tejas
1 batch homemade chocolate pudding (recipe below) or 1 (5-ounce) box cook and serve chocolate pudding
1 cup homemade (or store bought) whipped cream
1 (9-inch) chocolate pie crust
10 Oreo chocolate sandwich cookies, crushed in a food processor
¼ cup white chocolate chips
½ teaspoon vegetable oil or coconut oil
¼ cup milk chocolate chips
5-6 Milano cookies
6-7 candy corn pumpkins
Skeleton candy mold
Small round piping tip
Prepare pudding according to recipe directions. Remove from saucepan and transfer to a large bowl. Cover pudding with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding, to avoid forming a skin. Place in refrigerator to cool for 20 minutes.
Meanwhile, place white chocolate chips and ¼ teaspoon oil in a microwave safe bowl. Cook in microwave for 30 seconds. Remove from microwave and stir. Repeat melting process until chocolate is fully melted and smooth. Spoon melted white chocolate into skeleton candy mold. Set aside to harden. Note: Store bought skeleton candy can be used in place of melted white chocolate.
In another microwave safe bowl, combine milk chocolate chips and remaining oil. Cook in microwave for 30 seconds. Remove from microwave and stir. Repeat melting process until chocolate is fully melted and smooth. Spoon melted chocolate into a piping bag fitted with a small round tip. Pipe “RIP” “Date” etc., onto Milano cookies. Set aside Note: A black edible decorator’s marker or a tube of black decorator’s frosting can be used in place of melted chocolate.
After pudding has cooled, carefully fold in whipped cream. Pour pudding mixture into chocolate pie crust.
Top chocolate pudding with crushed chocolate cookies. Insert Milano cookies evenly throughout pie and decorate with prepared skeleton candy and candy corn pumpkins. Refrigerate prepared pie for 2-4 hours before serving.
The Best Homemade Chocolate Pudding
Prep Time: 10 minutes Cook Time: 10-15 minutes Wait Time: 2-4 hours Yields: approximately 4 cups of pudding
1/2 cup packed light brown sugar
¼ cup unsweetened cocoa powder (Dutch-process or regular)
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
4 ounces semi sweet chocolate baking squares (or ½ cup semi sweet chocolate chips)
1/2 teaspoon vanilla extract
In a large saucepan over medium heat, combine the brown sugar, cocoa, cornstarch and salt, whisking slightly. Slowly whisk in the milk, a little at a time, into the sugar mixture; whisking until it is smooth, about 2-3 minutes.
Stir in chocolate and bring the mixture to a simmer over medium heat, whisking occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened, about 2 to 3 minutes. Take saucepan off the heat and stir in the vanilla.
Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding, to avoid forming a skin. Refrigerate the pudding until it is completely cool, for 2-4 hours. Store in an air tight container for up to 2-3 days.
adapted from Feb/March 2011 Cook’s Country as seen on Mel’s Kitchen Cafe