Chocolate Pudding Pie

Adapted from Gourmet, lifted from Smitten Kitchen

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Chicken Pepperoni

1/2 lb pasta
~6 oz pepperoni
1/3 cup flour
1 lb chicken breast, boneless
1 large can tomatoes diced
1/3 cup water
Oregano, Basil, Tarragon, Garlic powder, Onion powder to taste

Dice pepperoni into 1/4" cubes

Cut chicken into bite sized pieces

Cook in skillet over medium heat until mostly degreased, Remove from skillet and set aside.

Season flour with spices and toss chicken in mixture.

Brown chicken in pepperoni fat, remove chicken, stir in tomatoes and remaining flour.

Stir in chicken and pepperoni.

Add water to cover meat. Allow to simmer 30-45 minutes until chicken is tender.

Serve over pasta.