Hi Bold Bakers!
This simple chocolate pudding pie is the perfect crowd pleaser, especially on hotter days — plus, it’s a cinch to make! It’s one of those desserts that you can’t go wrong with: it’s easy to make, the ingredients are basic and likely in your cupboards, and I dare you to find a person who would say no to a slice!
My homemade chocolate pudding pie has cold, rich, creamy chocolate pudding and a flaky buttery crust. I also love to top it with sweet homemade whipped cream and some chocolate shavings to give this not-fancy dessert a fancy look.
You can even make a no-bake pie crust, which is always a winner for me when I can’t be bothered to turn on the oven! Use my homemade cookie crust recipe.
What Is Chocolate Pudding Pie?
Chocolate pudding pie is exactly what it sounds like — no tricks here! It’s chocolate pudding nestled in a pie crust. Now, you can grab one of those instant pudding boxes at the store, but this is a homemade pudding version. You can make it with either a no-bake pie crust, like my cookie crust, or bake a classic, flakey, buttery crust. It’s a win either way!
What You Need To Make Chocolate Pudding Pie
- 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
How To Make Chocolate Pudding Pie
This interpretation of chocolate pudding pie is the homemade baked crust and homemade chocolate pudding — every bite is better than the last. Here is how you make it (get all the measurements below):
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and line a 9-inch (23cm) pie tin with it on a floured surface. Line the crust with parchment paper and fill it with pie weights. Bake for 15 minutes.
- Remove the pie weights and prick the bottom of the pie crust with a fork. Bake the pie crust for another 10-15 minutes, or until the pastry is dry and lightly golden.
- Allow the pie crust to cool as you make the filling: put the chocolate, butter, and vanilla extract in a large bowl and set a sieve over the bowl.
- In a medium saucepan, heat the heavy cream, sugar and salt over medium-low heat until simmering.
- In a medium-sized bowl, whisk the egg yolks and cornstarch.
- Whisking constantly, add one ladleful at a time of the hot cream mixture to the egg mixture until it is combined, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly until the custard is thick enough to coat the back of a spoon.
- Immediately pour the custard through the sieve onto the chocolate. Discard any solids in the sieve and let the mixture rest without stirring for 5 minutes.
- After 5 minutes, gently whisk the custard until the now melted chocolate is fully incorporated.
- Pour the chocolate pudding into your crust, place plastic wrap directly on the surface of the pudding and refrigerate until cold and set, at least 4 hours or overnight.
- When ready to serve, make the whipped cream topping: combine the heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl and whisk until soft peaks form.
- Top the pie with the whipped cream and serve immediately.
Gemma’s Pro Chef Tips For Making Chocolate Pudding Pie
- You can make this a no-bake pie with my homemade cookie crust, or you can use my homemade pie crust recipe.
- For a deeper chocolate flavor, whisk ½ teaspoon instant espresso powder into the custard while cooking it.
- Once you stir in the egg yolks, make sure to cook the custard over low heat and stir 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 custard 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.
How Do I Store Chocolate Pudding Pie?
You can store any leftover pie in a covered container in your refrigerator for up to 2 days.
Make More Pies!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 mins
Cook Time 30 mins
Chill for 4 hrs
Author: Gemma Stafford
Servings: 8 people
Ingredients
Chocolate Pudding Filling
- 1 cup (6oz/170g) bittersweet chocolate, finely chopped
- 2 tablespoons (1oz/28g) butter, softened
- 2 teaspoons vanilla extract
- 2 cups (16floz/480ml) heavy whipping cream
- ½ cup (4oz/115g) granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup (8floz/240ml) whole milk
- ¼ cup (1oz/28g) cornstarch
- Topping:
Whipped Cream Topping
- 1 ½ cups (12floz/360ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
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.
Let cool while you make the filling: place the chopped chocolate, butter and vanilla extract in a large mixing bowl and set a sieve over the bowl.
In a medium saucepan over medium-low heat, add the heavy cream, sugar and salt and heat until simmering.
In a medium sized mixing bowl, whisk the egg yolks and cornstarch together. Whisk in the milk until smooth.
One ladleful at a time and whisking constantly, at the hot cream mixture to the egg mixture until it is all combined, then return this mixture to the saucepan.
Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
Immediately pour the custard through the sieve and onto the chopped chocolate. Discard any solids in the sieve and let the mixture rest without stirring for 5 minutes.
After 5 minutes, gently begin to whisk the custard until the now melted chocolate is fully incorporated.
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.
When ready to serve, make the 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 in a covered container in the refrigerator for up to 2 days.
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