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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Chocolate Pudding Pie is the ultimate dessert that combines rich, creamy pudding with a buttery, flaky crust—making it an absolute crowd-pleaser! Whether you’re hosting a special occasion or just craving something sweet, this dessert is the perfect choice.
- Quick & Easy: With only 30 minutes of prep and basic ingredients, this pie is a fast and satisfying dessert you can whip up in no time.
- Rich & Creamy: The homemade chocolate pudding filling is smooth and indulgent, paired with a golden crust.
- Customizable: Choose between a no-bake or baked crust and top with sweet whipped cream for the perfect finish.
- A Guaranteed Hit: With its irresistible chocolate flavor, this pie is sure to win everyone over!
I first created this Chocolate Pudding Pie in search of a dessert that would offer both richness and comfort. The moment I tasted the buttery crust paired with the smooth, velvety chocolate pudding, I knew I had found something special. Over time, I’ve fine-tuned it, experimenting with different types of chocolate to enhance the flavor. Now, it’s a staple at gatherings, and it never fails to impress. Whether it’s for a family dinner or a festive occasion, this pie always hits the mark. It’s easy, delicious, and guaranteed to disappear fast!
Bold Bakers Loved This!
“This pudding pie is incredible! So creamy and delicious, and the flavor is perfect. I made it for a dinner party, and everyone asked for the recipe. Will definitely be making it again!” — Maria
“I never thought a pie could be this easy and tasty! The pudding was smooth, and the crust was perfect. I’ll be making this for every family gathering from now on!” — Ethan
“This pudding pie is a game changer! It’s the perfect dessert—light, sweet, and so satisfying. I made it for my birthday, and it was the highlight of the evening. Thank you for such a simple but amazing recipe!” — Olivia
Table of Contents
- What is a Chocolate Pudding Pie?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make a Chocolate Pudding Pie
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- More Pie Recipes
What is a Chocolate Pudding Pie?
A Chocolate Pudding Pie is a rich, creamy dessert that combines the indulgent flavors of chocolate pudding with a flaky pie crust. This classic treat features a velvety chocolate filling that’s chilled to perfection, making it both satisfying and refreshing. It’s often topped with whipped cream or shaved chocolate for extra decadence. Ideal for any occasion, this dessert is simple to make and always a crowd-pleaser.
- Rich Flavor: Smooth and velvety chocolate pudding.
- Flaky Texture: Light, buttery pie crust.
- Refreshing Sensation: Chilled and cool.
- Decadent Topping: Whipped cream and shaved chocolate.
- Versatile Occasion: Perfect for any event or gathering.
Tools You Need
- Measuring cups and spoons
- 9-inch (23cm) pie tin
- Pie weights and parchment paper (if you are baking your pie crust)
- Medium saucepan
- Mixing bowls
- Sieve
Ingredients and Substitutes
Pie Crust
- 1recipe homemade pie crust
- Substitutes: You can also use Cookie Pie Crust to make a graham cracker crust or an oreo cookie crust, Buttermilk Pie Crust, Pâte Brisée, Flaky Sour Cream Pie Crust Recipe, or The Flakiest Gluten-Free Pie Crust.
Butter (for crust and pudding)
- Adds richness, flavor, and helps create a tender crust and smooth pudding texture.
- Substitutes:
- For crust: Vegetable oil or shortening for a different texture, though it won’t be as flavorful.
- For pudding: Heavy cream or coconut oil can replace butter for a creamy texture.
All-Purpose Flour (for crust)
- Provides structure and helps the crust hold together.
- Substitutes: A gluten-free flour blend or Easy Almond Baking Mix works well.
Granulated Sugar
- Sweetens the filling and crust.
- Substitutes: You can use honey, maple syrup, allulose sugar, or other sugar substitutes of your choice from my chart.
Unsweetened Cocoa Powder
- Gives the pie its deep chocolate flavor.
- Substitutes: Use cacao powder or 2 oz of melted chocolate for every 2 tablespoons of cocoa powder.
Whole Milk
- Provides the base for the pudding, making it creamy.
- Substitutes:
- Heavy cream: For a richer, creamier pudding.
- Non-dairy milk: dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk.
Egg Yolks
- Thicken the pudding and add richness.
- Substitutes: no substitute can achieve the same rich taste or the same silky texture.
Vanilla Extract
- Enhances the overall flavor of the pudding.
- Substitutes: Make your own Vanilla Extract or Vanilla Bean Paste.
Whipped Topping
- Adds a light, fluffy topping that complements the rich pudding.
- Substitutes:
- You can use cool whip
- Or Whipped Cream With Butter and Milk if you don’t have access to heavy whipping cream.
- Coconut whipped cream for a dairy-free alternative.
- Meringue: Light and airy, but a bit less creamy.
Chocolate Shavings (for topping)
- Adds a decorative, indulgent finish to the pie.
- Substitutes:
- Chocolate chips: Can be sprinkled on top as a quicker option.
- Crushed chocolate cookies: Adds texture along with chocolate flavor.
How To Make Chocolate Pudding Pie Recipe
To Prepare the Pie Crust
- Prep: Preheat the oven to 375°F (190°C).
- Roll out & blind bake the crust: On a floured surface, roll out the pie crust and line a 9-inch (23cm) pie tin with it. Line the crust with parchment paper, fill with pie weights and bake for 15 minutes.
- Finish baking the crust: Remove the pie weights, prick the bottom and bake for another 10-15 minutes, or until the pastry is dry and lightly golden.
To Prepare the Chocolate Pie Filling
- Bring cream and milk mixture to a simmer: In a medium saucepan over medium-low heat, add the heavy cream, milk and sugar and heat until simmering.
- Make the thickener: In a medium bowl, whisk the egg yolks and cornstarch together.
- Combine: One ladleful at a time, whisk in the hot cream mixture to the egg mix until it is all smooth, then return this mixture to the saucepan.
- Thicken the custard: Cook over low heat for about 3 -4 minutes, whisking constantly, until the custard is thick and coats the back of a spoon.
- Add chocolate: Remove from the heat and add in the chopped chocolate, butter, vanilla extract and salt to the pot. Allow to sit for 5 minutes before whisking until smooth.
- Sieve: Pass the custard through a large sieve to remove any lumps.
- Assemble: Pour the chocolate pudding into the prepared crust, place plastic wrap directly on the surface of the pudding and refrigerate until cold and set, at least 4 hours or overnight.
To Make the Whipped Cream Topping
- Combine the heavy whipping cream, powdered sugar and vanilla extract in a medium mixing bowl and whisk until soft peaks form.
- Top the pie with the whipped cream and serve immediately.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- For the crust, I recommend my pie crustrecipe or another 5-star recipe because a buttery, high-quality crust is essential.
- For the pudding, use the good quality chocolate such as chocolate bars. I’ve done a mix of 3/4 bittersweet chocolate and 1/4 100% unsweetened chocolate for a more intense chocolate flavor without extra sweetness.
- For a deeper chocolate flavor, whisk ½ teaspoon instant espresso powder into the pudding while cooking it.
- Once you stir in the egg yolks, make sure to cook the custard over low heat and whisk constantly to prevent curdling. And don’t skip the straining step – this will catch and yolks that may have started to curdle to ensure that your pudding is smooth.
- Make sure your chocolate is finely chopped and let the hot pudding rest for the full five minutes to make sure the chocolate fully melts.
- The plastic wrap directly on top of the pudding prevents skin from forming on the top of the pudding. Some people like pudding skin, but for this pie, it’s best without.
- Lastly, if you’re making this pie in advance, I recommend doing so no more than 24 hours ahead, as the pudding can develop cracks if held for too long.
Make Ahead and Storage Instructios
Make-Ahead:
- You can prepare the pie up to 1 day in advance. After assembling, cover the pie with plastic wrap or foil and refrigerate. The crust stays crisp, and the pudding firms up nicely, giving it even better flavor the next day.
Storage:
- Fridge: Keep the pie stored in the fridge, covered, for up to 2 days. After this time, the pudding may start to show small cracks, so it’s best enjoyed within this period.
- Freezer: If you need to store it longer, consider freezing the pie. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to serve, let it thaw in the fridge overnight before topping with whipped cream.
FAQs
You can substitute cornstarch or arrowroot powder for thickening.
Use about 3 tablespoons of cornstarch per 4 egg yolks for a similar consistency. HOWEVER, the taste may be very different but still creamy.
Whisk constantly while cooking the pudding, and be sure to strain it through a sieve before pouring it into the crust. This removes any bits of cooked egg or cornstarch lumps.
Use high-quality chocolate bars instead of chocolate chips, as they melt more smoothly. A mix of bittersweet and unsweetened chocolate enhances the depth of flavor.
This can happen if the custard wasn’t cooked long enough or if too much liquid was added. Make sure to cook the pudding until it thickly coats the back of a spoon before pouring it into the crust.
Whipped cream, chocolate shavings, crushed cookies, or even a drizzle of caramel or raspberry sauce can elevate the flavors.
Make More Pies!
- Perfect Classic Apple Pie
- Best-Ever Pecan Pie
- How to Make Pumpkin Pie
- Blueberry Pie
- Strawberry Pie
- Mile High Chocolate Pie
Try These Recipes!
Chocolate Pudding Pie
Ingredients
Pie Crust
- 1 recipe homemade pie crust
Chocolate Pudding Filling
- 2 cups (16 fl oz/480 ml) heavy whipping cream
- 1 cup (8 fl oz/240 ml) whole milk
- ½ cup (4 oz/115 g) granulated sugar
- 4 large egg yolks, at room temperature
- ¼ cup (1 oz/28 g) cornstarch
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 2 tablespoons (1 oz/28 g) butter
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Whipped Cream Topping
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
To Prepare the Pie Crust
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the pie crust and line a 9-inch (23cm) pie tin with it. Line the crust with parchment paper, fill with pie weights and bake for 15 minutes.
- Remove the pie weights, prick the bottom and bake for another 10-15 minutes, or until the pastry is dry and lightly golden.
To Prepare the Chocolate Filling
- In a medium saucepan over medium-low heat, add the heavy cream, milk and sugar and heat until simmering.
- In a medium bowl, whisk the egg yolks and cornstarch together.
- One ladleful at a time, whisk in the hot cream mixture to the egg mix until it is all smooth, then return this mixture to the saucepan.
- Cook over low heat for about 3 -4 minutes, whisking constantly, until the custard is thick and coats the back of a spoon.
- Remove from the heat and add in the chopped chocolate, butter, vanilla extract and salt to the pot. Allow to sit for 5 minutes before whisking until smooth.
- Pass the custard through a large sieve to remove any lumps.
- Pour the chocolate pudding into the prepared crust, place plastic wrap directly on the surface of the pudding and refrigerate until cold and set, at least 4 hours or overnight.
To Make the Whipped Cream Topping
- Combine the heavy whipping cream, powdered sugar and vanilla extract in a medium mixing bowl and whisk until soft peaks form.
- Top the pie with the whipped cream and serve immediately. Store leftovers covered in the refrigerator for up to 2 days.
Recipe Notes
- For the crust, I recommend my pie crustrecipe or another 5-star recipe because a buttery, high-quality crust is essential.
- For the pudding, use the good quality chocolate such as chocolate bars. I’ve done a mix of 3/4 bittersweet chocolate and 1/4 100% unsweetened chocolate for a more intense chocolate flavor without extra sweetness.
- For a deeper chocolate flavor, whisk ½ teaspoon instant espresso powder into the pudding while cooking it.
- Once you stir in the egg yolks, make sure to cook the custard over low heat and whisk constantly to prevent curdling. And don’t skip the straining step – this will catch and yolks that may have started to curdle to ensure that your pudding is smooth.
- Make sure your chocolate is finely chopped and let the hot pudding rest for the full five minutes to make sure the chocolate fully melts.
- The plastic wrap directly on top of the pudding prevents skin from forming on the top of the pudding. Some people like pudding skin, but for this pie, it’s best without.
- Lastly, if you’re making this pie in advance, I recommend doing so no more than 24 hours ahead, as the pudding can develop cracks if held for too long.
I want to tell you, my mom passed away in March and I did not think about all the custard recipe and I was so sad because I thought I would never get to make that amazing chocolate pie that she made! I saw this and a prayer was answered! This is pretty the exact same way she used to make it! She used a meringue for the topping but either way I cannot tell you how thankful I am that you posted this! God Bless You Gemma! I am very thankful!
I am Diabetic, so I switched the sugar out with monkfruit and my pie crust I made with coconut flour and almond flour blend..it was delicious..
Help! I forgot to add the milk to the eggs and cornstarch. I already incorporated the egg/cornstarch back into the pot. Any suggestions? Or do I need to start over?
Hello, can I use cocoa powder instead?
Hi Gemma. I love all of your recipes! I have a question for you. I am allergic to corn so I’m unable to use corn starch in this recipe. I usually use Tapioca Starch as a replacement, instead. Would this work for this recipe? Thanks.
Hi Gemma. I’ve got some semi sweet chocolate bars in my pantry. Thoughts on using that instead of the bitter sweet?
Yum. We love chocolate pie. I’ll be making this recipe soon. I like to prepare my cookie dough in batches a day or two before baking, place it in fridge and bake away later. Thanks Gemma.
Hi Gemma,
I dont have a 9 inch pan..
for a 7 inch pan do you think I could downsize it by 25%? As for the cornstarch.. if i reduce it by 25% to 21g, do you think would it still be enough to thicken up the custard?
Some input would be great! Thank you:)
Can we add whole egg and not the yolks only?
If using cookie crust do we cover when baking?