Vanilla & Chocolate Wafer Pudding Pie Recipe

Preparation

1. 1

   Prepare the Crust

   Preheat the oven to 350°F (175°C). In a food processor, pulse the vanilla wafer cookies until finely crushed. Mix the crushed cookies with melted butter (1/2 cup) and press the mixture into a 9-inch pie dish. Bake for 10 minutes and let cool.

2. 2

   Make the Chocolate Custard

   In a saucepan, combine the cocoa powder, sugar, and 1 cup of milk over medium heat. Whisk until smooth. In a separate bowl, beat the eggs and mix in the remaining milk and vanilla extract. Gradually whisk the egg mixture into the cocoa mixture and cook until thickened, about 5 minutes. Remove from heat and fold in the chopped dark chocolate until melted. Pour the custard into the cooled crust and refrigerate until set, about 2 hours.

3. 3

   Prepare the Gelatin

   In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes. Melt the remaining dark chocolate and stir in the softened gelatin until fully dissolved. Pour this gelée over the chilled chocolate custard and return to the refrigerator to set for another hour.

4. 4

   Make the Salted Toffee Cookie Brittle Crumble

   Crush some additional vanilla and chocolate wafer cookies. In a skillet, combine sugar (1/2 cup) and water (1/4 cup) over medium heat until caramelized. Stir in the crushed cookies and a pinch of salt, then spread onto a parchment-lined baking sheet to cool and harden.

5. 5

   Prepare Iced Raspberry Cream

   In a mixing bowl, combine heavy cream (1 cup) and raspberry puree (1/2 cup) and whip until soft peaks form. Chill until ready to serve.

6. 6

   Assemble the Pie

   Once the pie is set, slice and serve topped with salted toffee cookie crumble, a dollop of iced raspberry cream, fresh fruit, and a cookie on the side.