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Chocolate Pudding Pie Recipe

Chocolate Pudding Pie

iamwinfred
This chocolate pudding pie recipe turns a handful of pantry staples into the silkiest, most chocolatey dessert you will ever slice into. A buttery pie crust holds a rich, homemade chocolate pudding filling that sets up thick and creamy in the fridge, then gets piled high with fluffy whipped cream. It tastes like something from a bakery case, but it comes together with a saucepan, a whisk, and about fifteen minutes of active stirring.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

  • 9-inch pie plate Pyrex glass pie plate recommended for even baking
  • Medium saucepan
  • Whisk OXO Good Grips Whisk recommended for comfort
  • Fine-mesh sieve Stainless steel fine mesh sieve
  • Heatproof spatula
  • Plastic wrap
  • Hand mixer or stand mixer KitchenAid Hand Mixer recommended for whipped cream
  • Mixing bowls
  • Parchment paper For blind baking crust (optional)
  • pie weights or dried beans For blind baking crust (optional)

Ingredients
  

  • 1 baked 9 inch pie crust homemade or store bought, cooled completely
  • 3/4 cup granulated sugar 150g
  • 1/3 cup unsweetened cocoa powder 30g
  • 3 tablespoons cornstarch 24g
  • 1/4 teaspoon salt
  • 3 cups whole milk 720ml
  • 4 large egg yolks
  • 2 ounces bittersweet chocolate 57g, finely chopped
  • 2 tablespoons unsalted butter 28g
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cold heavy cream 240ml, for the whipped topping
  • 2 tablespoons powdered sugar 15g, for the whipped topping
  • chocolate shavings for garnish (optional)

Instructions
 

  • Bake and cool the pie crust: Roll out homemade crust and fit into a 9 inch pie plate. Prick bottom with fork, line with parchment, and fill with pie weights. Bake at 375°F for 15 minutes, remove weights, then bake another 8-10 minutes until golden. Cool completely on a wire rack.
  • Whisk the dry ingredients together: In a medium saucepan off the heat, whisk together granulated sugar, cocoa powder, cornstarch, and salt until completely free of lumps.
  • Add the milk and egg yolks: Slowly pour in whole milk while whisking constantly, then add egg yolks and whisk until smooth and uniformly colored. Place saucepan over medium heat.
  • Cook the pudding: Whisk constantly as the mixture heats for 8-10 minutes until it thickens and coats the back of a spoon. Bring to a full simmer with thick bubbles, cook one additional minute while whisking, then remove from heat.
  • Stir in the chocolate, butter, and vanilla: Add chopped bittersweet chocolate and whisk until fully melted. Stir in butter and vanilla extract until glossy and completely smooth.
  • Strain the filling: Pour pudding through a fine mesh sieve set over a clean bowl, pressing with a spatula to remove any lumps.
  • Fill the pie crust: Pour strained pudding into cooled baked pie crust and spread evenly. Press plastic wrap directly onto the surface to prevent a skin from forming.
  • Chill the pie: Refrigerate for at least 3 hours until completely set, or overnight for best slicing results.
  • Make the whipped topping: Just before serving, beat cold heavy cream and powdered sugar with a hand mixer on medium-high until stiff peaks form, about 2-3 minutes.
  • Top and serve: Remove plastic wrap from chilled pie, spread or pipe whipped cream on top, garnish with chocolate shavings if desired. Slice with a sharp knife dipped in warm water for clean cuts.

Notes

  • Whisk constantly while the pudding cooks so it does not scorch on the bottom of the pan.
  • Always strain the finished pudding, even if it looks smooth, since it catches any hidden lumps.
  • Let the crust cool fully before adding the filling to prevent a soggy bottom.
  • Press plastic wrap directly against the pudding surface to stop a skin from forming while it chills.
  • Use full fat whole milk for the richest, creamiest texture possible.
  • Chill the pie for the full three hours, or longer, before slicing for the cleanest presentation.
  • Swap the classic crust for a chocolate cookie crust for a more intense chocolate flavor throughout.
  • Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
  • Cover the pie loosely with plastic wrap and store in the refrigerator for up to 4 days. Freezing is not recommended as the filling can become watery.
  • For a peanut butter chocolate twist, mix a tablespoon of peanut butter with the melted chocolate.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 38gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 210mgPotassium: 250mgFiber: 3gSugar: 26gVitamin A: 10IUCalcium: 8mgIron: 10mg
Keyword chocolate pudding pie, easy chocolate dessert, homemade chocolate pie, make ahead pie
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