Recipe of Perfect Double Chocolate Custard Pie-Pudding

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, double chocolate custard pie-pudding. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Double Chocolate Custard Pie-Pudding is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Double Chocolate Custard Pie-Pudding is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook double chocolate custard pie-pudding using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Double Chocolate Custard Pie-Pudding:

1. Make ready Pie Base:
2. Get 3 packs Graham Crackers
3. Get 1 packs milk marie biscuits
4. Take 300 grams Baker's Mix butter (melted)
5. Prepare Choco Custard:
6. Prepare 8 tbsp custard powder dissolved slowly in 2 cups of warm milk
7. Prepare 6 tbsp choco powder dissolved in 100ml hot water
8. Prepare 6 cups milk
9. Get 1 cup sugar
10. Take Choco Jelly:
11. Take 1 pack chocolate konnyaku jelly powder
12. Get 1 pack chocolate agar powder
13. Make ready 1/2 cup sugar
14. Get 1500 ml water
15. Get 100 ml milk
16. Prepare 6 tbsp chocolate powder

Instructions to make Double Chocolate Custard Pie-Pudding:

1. Grind graham crackers and milk marie biscuits, pour with melted butter and stir. Layer the crust in the pie pan around 2cm thick. (this recipe will make around 3 30x30cm pan) Put on fridge at least 1 hour.
2. Mix 6 cups of milk with sugar, medium heat while stirring. Add dissolved custard powder while stirring (make sure there are no custard clumps inside). Add dissolved chocolate powder, stir until boil and the mixture thickens. Layer over the pie crust, put on fridge.
3. Combine chocolate konnyaku powder, chocolate agar powder, chocolate powder, and sugar in a dry pan, stir until mixed thoroughly (this is to make sure the chocolate, konnyaku and agar makes no clumps and easier to stir later over stove). Pour water, medium to high heat, stir until boil.
4. Add 1 cup of jelly mixture to pan, mix with the cold custard using fork/chopstick, layer with more jelly mixture. Cool in fridge for 2 or more hours and enjoy!

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