Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Milk-Chocolate Pudding Pie Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 4 hrs Yield: 8 to 10 Serves Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream. Ingredients Crust 6 ounces vanilla wafers, such as Nilla Wafers (about 46) 5 tablespoons unsalted butter, melted 2 tablespoons granulated sugar ¼ teaspoon kosher salt Filling ⅓ cup granulated sugar ¼ cup cornstarch ½ teaspoon ground cinnamon ¼ teaspoon kosher salt 2 large egg yolks 2 ½ cups whole milk 4 ounces milk chocolate, coarsely chopped (⅔ cup) 2 ounces semisweet chocolate, coarsely chopped (⅓ cup) 2 tablespoons unsalted butter, room temperature Topping 1 cup heavy cream 2 tablespoons confectioners' sugar 1 vanilla bean, split and seeds scraped Directions Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely. Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days. Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.) Kate Mathis Rate it Print