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5 from 6 votes
A chocolate pudding pie.
Chocolate Pudding Pie
Prep Time
30 mins
Cook Time
30 mins
Chill for
4 hrs
Servings: 8 people
Author: Gemma Stafford
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
  1. Preheat the oven to 375°F (190°C).
  2. 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.

  3. Remove the pie weights, prick the bottom and bake for another 10-15 minutes, or until the pastry is dry and lightly golden.

  4. 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.
  5. In a medium saucepan over medium-low heat, add the heavy cream, sugar and salt and heat until simmering.

  6. In a medium sized mixing bowl, whisk the egg yolks and cornstarch together. Whisk in the milk until smooth.
  7. 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.
  8. Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
  9. 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.
  10. After 5 minutes, gently begin to whisk the custard until the now melted chocolate is fully incorporated.
  11. 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.
  12. 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.

  13. Top the pie with the whipped cream and serve immediately. Store leftovers in a covered container in the refrigerator for up to 2 days.