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In the Kitchen With: Edd Kimber’s Chocolate and Amaretto Pudding Pie

by Kristina Gill


On December 1, one of my favorite photographers, Matt Armendariz, launched his 31 Days of Pie series. It was a feast for the eyes.  Even though the New Year is typically about recovering from decadent holiday splurges, I couldn’t resist just one more pie. This one, however, belongs to one of our favorite bakers, Edd Kimber, also known as the The Boy Who Bakes. In 2010, Edd won the BBC Two television competition The Great British Bake Off, and we have been lucky enough to enjoy his treats and baking tips via his blog and three cookbooks, ever since. This week, Edd shares a stunning chocolate and amaretto pudding pie that is worth breaking your new year healthy eating for!  –Kristina

About Edd: Edd Kimber is a baker, food writer and stylist. He is the author of three cookbooks, including The Boy Who Bakes and Say It With Cake, and his latest Patisserie Made Simple was just released in the UK (to be published in the US in 2015). He regularly writes for magazines such as Good Food and Delicious, and he was the winner of the hit BBC series The Great British Bake Off in 2010.



Chocolate and Amaretto Pudding Pie

Note from Edd:  This recipe was developed in the UK using large eggs, which in the US is equivalent to extra large.

Serves 8

Pie Dough
1 1/2 cup plus 1 tbsp (200g) all-purpose flour
1/2 cup (100g) unsalted butter, diced and chilled
Pinch of salt
1 1/2 tsp white vinegar (any pale vinegar will do)
4-5 tbsp ice cold water

Chocolate Amaretto Pudding
1/4 cup (30g) cornflour
3 tbsp cocoa powder
3/4 cup plus 2 tbsp (175g) superfine sugar
2 cups plus 1 tbsp (500ml) whole milk
6 large egg yolks
5.5 ounces (150g) bittersweet chocolate, finely chopped
1 1/2 tbsp (20g) unsalted butter
3 tbsp amaretto

Amaretto Swiss Meringue
3 large egg whites
1 1/4 cup (240g) superfine sugar
2 tbsp amaretto

1. To make the pie dough, place the flour into a large bowl and add the butter. Using a pastry blender, cut in the butter until it is in small pea-sized pieces (any smaller and the dough won’t be as flaky). Stir in salt and then add the vinegar and half the water, stirring together with a knife. If the dough isn’t coming together drizzle in the remaining water and mix together until the dough starts to clump together. Tip the mixture out onto the work surface and work briefly until it forms a dough. Wrap in cling film and refrigerate for a couple hours or until firm.

2. Once chilled, roll out the dough on a slightly floured work surface until it is about 2-3mm thick, and a couple inches wider than your pie dish. Drape into a pie dish and trim the excess so that about 1-inch is remaining. Roll the overhanging dough so that it sits on the edge of the pan. Crimp the pie as you prefer. Refrigerate for an hour or until the dough is firm.

3. Preheat the oven to 200C/390F (180C/350F fan) and line the chilled pie shell with a piece of parchment paper and fill with baking weights. Bake in the preheated oven for 45-50 minutes or until the pastry is golden brown. Remove from the oven and set aside to cool fully.

4. To make the pudding, place the cornflour, cocoa powder, and sugar into a medium sized saucepan and mix together. Add half of the milk and whisk together until smooth, add the remaining milk and egg yolks and place over medium heat. Whisking constantly, heat until the mixture boils and thickens. Remove from the heat and pour the pudding into a bowl along with the chocolate and the butter, stirring together until melted and fully combined. Add the amaretto and stir to combine. Pour the pudding into the pie shell and chill for few hours until set (depending on whether you like the skin on a pudding, you can press a piece of cling film onto the surface to prevent it).

5. Once ready to serve, make the swiss meringue by placing the egg whites and sugar into a heatproof bowl set over a pan of simmering water and lightly whisking until the sugar has dissolved and the mixture is warm to the touch. The easiest way to test this is to place two fingers into the bowl and rub them together, if there are no grains of sugar, the mixture is ready. Remove the bowl from the heat and using an electric mixer whisk for 5-10 minutes or until the meringue forms stiff peaks. Add the amaretto and whisk to combine. Spread the meringue on top of the pie and use a kitchen blowtorch to burnish the outside of the pie into a rich golden brown.



Why Edd loves this recipe: I absolutely love this recipe, it is the type of thing I would happily spend a cold Sunday afternoon making to then dig into with friends in the evening. It’s also a great crowd-pleaser, who doesn’t like pie and chocolate?! Not my friends, that’s sure and yes, if you don’t like pie we can no longer be friends!  After a year and a half developing French recipes for my latest book Patisserie Made Simple,  it was great to play with something entirely different, something with comfort at its heart. If you want to prepare this in advance, the pastry can be made up to a week beforehand and the pudding can be made a few days before you plan to serve as well. 


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  • Edd is so cute! Can’t wait to try the pie – and thanks for the tip of the butter for your crust – never knew the size made the flakiness.

  • something is not right: dogh: 1 1/2 cup and tsp is simulair to 200 grams.

    and at the meringue: 1 1/4 cup is 240 grams ?????

    so less cup but more grams??

  • Hi Marianne,

    I doubt there’s a problem with the recipe. The thing that’s likely confusing you is that flour weighs less than sugar and the gram is a measurement of weight. So you’d need more flour than sugar by volume (cups) to create an equal measurement in weight.

    Having worked as a pastry chef for a number of years, those measurements sound spot on to me.

  • Sounds delicious. Here’s a tip for browning the top if you don’t have a blow torch: Place close to the broiler, in the over, and watch it turn golden brown to your liking.