Picture a creamy, decadent chocolate pudding pie that melts in your mouth with every bite.
There’s something about this classic dessert that feels both nostalgic and indulgent, yet it’s surprisingly simple to make.
With just a handful of ingredients, it transforms into a silky, rich pudding nestled in a flaky pie crust.
The magic happens as it sets in the fridge, developing deeper flavors.
Let’s bring this delightful dessert to life!
Kitchen Tools Required
- 1 pie dish
- 1 medium saucepan
- 1 whisk
- 1 mixing bowl
- 1 rubber spatula
- 1 plastic wrap
Ingredients
- 1 9-inch pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Cook & Prep Time
Here’s a timeline to help manage your time efficiently while making the Chocolate Pudding Pie:
- Reading & Preparation (10 minutes)
- Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Prepping the Pie Crust (5 minutes)
- Preheat the oven and prepare the pie crust as per package instructions.
- Baking the Pie Crust (15 minutes)
- Bake the pie crust and allow it to cool. Use this time to prepare the other ingredients.
- Mixing Dry Ingredients (5 minutes)
- In a medium saucepan, mix together the sugar, cocoa powder, cornstarch, and salt.
- Combining with Milk (5 minutes)
- Gradually whisk in the milk until the mixture is smooth.
- Cooking Pudding Mixture (10 minutes)
- Cook over medium heat, stirring constantly until the mixture thickens and boils.
- Tempering and Cooking with Egg Yolks (5 minutes)
- Temper the egg yolks and combine them back into the saucepan. Cook for an additional 2 minutes.
- Adding Butter and Vanilla (2 minutes)
- Remove from heat and stir in butter and vanilla extract.
- Pouring and Covering (5 minutes)
- Pour the pudding into the cooled pie crust and cover with plastic wrap.
- Refrigeration (2 hours)
- Refrigerate the pie for at least 2 hours to set.
- Topping with Whipped Cream (5 minutes)
- Just before serving, top the pie with whipped cream.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
For the best results, try to prepare the pie a day ahead to allow the flavors to develop fully.
Recipe Instructions
Bake the pre-made pie crust according to package instructions and let it cool.
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in milk until the mixture is smooth.
Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
In a separate bowl, lightly beat the egg yolks.
Slowly whisk 1 cup of the hot mixture into the egg yolks to temper them.
Pour the egg mixture back into the saucepan and continue to cook for 2 minutes, stirring constantly.
Remove from heat and stir in butter and vanilla extract until fully incorporated.
Pour the chocolate pudding into the prepared pie crust.
Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate the pie for at least 2 hours to set.
Before serving, top with whipped cream.
Serving Tips
- Fresh Berries: Add a burst of freshness and color by garnishing each slice with a handful of fresh raspberries or strawberries.
- Chocolate Shavings: Sprinkle some dark chocolate shavings on top for an extra layer of chocolatey goodness.
- Caramel Drizzle: Drizzle a bit of caramel sauce over the whipped cream for a sweet and salty contrast.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and a hint of invigorating flavor.
- Crushed Nuts: Scatter crushed almonds or pecans over the top for added crunch and nutty flavor.
Storage
To store Chocolate Pudding Pie, cover it tightly with plastic wrap or foil and keep it refrigerated.
Consume within 3 days for ideal freshness and flavor retention.
Freezing
To freeze chocolate pudding pie, wrap it tightly in plastic wrap and aluminum foil.
Label with the date.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
When reheating chocolate pudding pie, use a microwave at low power or a preheated oven at 300°F.
Cover with foil to prevent drying, and heat until just warm.
Final Thoughts
This Chocolate Pudding Pie is a delightful dessert that combines rich flavors with a smooth texture.
It’s important to allow the pie to chill thoroughly in the refrigerator to guarantee it sets properly.
For an enhanced taste, consider making the pie a day ahead to let the flavors develop fully.
Enjoy this classic American dessert with friends and family for a truly satisfying treat.
Frequently Asked Questions
Can I Use a Gluten-Free Pie Crust for This Recipe?
Yes, you can use a gluten-free pie crust. Make certain it’s 9-inch, pre-baked, and cooled. Follow package instructions closely. Verify all ingredients, like cornstarch and cocoa, are gluten-free to maintain dietary restrictions. Enjoy your dessert!
How Can I Make This Pie Dairy-Free?
Use almond or oat milk instead of whole milk. Replace butter with coconut oil or vegan margarine. Confirm whipped cream is dairy-free by using coconut or soy-based alternatives for a creamy finish. Enjoy your dairy-free pie!
What Can I Substitute for Cornstarch?
You can substitute cornstarch with arrowroot powder or tapioca starch. Use an equal amount, 1/4 cup, for similar thickening effects. Make certain you whisk thoroughly when combining with wet ingredients to prevent clumping and achieve smooth consistency.
Can I Add Other Flavors to the Pudding?
Absolutely, you can add flavors. Try adding 1 teaspoon of instant coffee for mocha or 1 tablespoon of peanut butter for a nutty twist. Incorporate these after removing from heat, stirring until fully combined.
How Far in Advance Can I Make This Pie?
You can prepare this pie up to two days in advance. Make certain it’s covered tightly with plastic wrap in the refrigerator. The flavors will meld beautifully, enhancing the taste. Serve chilled, topping with whipped cream right before serving.
Chocolate Pudding Pie
Equipment
- 1 Pie dish
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Rubber spatula
- 1 plastic wrap
Ingredients
- 1 9-inch pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Bake the pre-made pie crust according to package instructions and let it cool.
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in milk until the mixture is smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- In a separate bowl, lightly beat the egg yolks.
- Slowly whisk 1 cup of the hot mixture into the egg yolks to temper them.
- Pour the egg mixture back into the saucepan and continue to cook for 2 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Pour the chocolate pudding into the prepared pie crust.
- Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pie for at least 2 hours to set.
- Before serving, top with whipped cream.
Notes
