Grandma's Chocolate Pudding Pie from Anika Fajardo
This recipe is not a crêpe recipe, obviously. It does, however, begin with a flat, rolled-out dough and it does include a delicious filling.

Pie crust (make one 9 in. shell)

1 cup flour

¼ cup vegetable oil

½ t salt

¼ to 1/3 cup cold water

 

Filling

2 T cornstarch
2 ½ T sugar
1 ½  T unsweetened cocoa powder
¼  t salt
1 ½  cups milk
2 ounces bittersweet chocolate, finely chopped
½  t vanilla extract

 

Crust

Preheat oven to 400°. Combine flour, oil, salt in a glass quart measuring cup using a butter knife to stir. Add in water slowly until dough comes off the sides and becomes smooth. (In low-humidity, additional water may be necessary). Do not over-mix.

 

Lay out one sheet of cling wrap. Form dough into a ball and place on plastic. Place another sheet of cling wrap on top of dough and flatten gently with hands. Use a rolling pin to roll out a circle about 1/8 in. thick. Readjust and turn over cling wrap and dough frequently to prevent sticking. Then remove one layer of the cling wrap and gently place the dough in the pie pan. Push into pan and then remove second layer of plastic. Bake at 400° for 10 min, then lower to 350° and bake for additional 15 min or until golden. Let cool.

 

Filling

Whisk together cornstarch, sugar, cocoa powder, and salt in a saucepan. Slowly whisk in milk until smooth. Heat at med-high, whisking constantly. Bring to a boil and then boil 2 minutes, whisking constantly, until mixture is thickened. Remove from heat and mix in chopped chocolate and vanilla. Pour filling into baked pie shell and chill at least 2 hours.

Optional: Top with whipped cream.