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
For best results, ensure that you constantly stir the pudding mixture while it is cooking to avoid any lumps forming. Allow the pie to rest in the refrigerator for the full 2 hours to ensure it sets properly, and if possible, make it a day ahead to let the flavors develop fully.
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