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This chocolate pudding pie is made with a rich and silky homemade pudding over a chocolate cookie crust. It's topped with billowy clouds of whipped cream and sprinkled with chocolate shavings. #chocolatepuddingpie #easychocolatepuddingpie #bestchocolatepuddingpie #Thanksgivingdesserts #AD #milkcalendar

Mile-High Chocolate Pudding Pie

  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 8-10


This irresistible chocolate pudding pie is filled with a rich and silky pudding over a chocolate cookie crust. It’s topped with billowy clouds of whipped cream and sprinkled with chocolate shavings.



  • 1/3 cup (75 mL) unsalted butter
  • 1 1/2 cups (375 mL) chocolate cookie or graham wafer crumbs


  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) cornstarch
  • 1/4 tsp (1 mL) salt
  • 1 egg, lightly beaten
  • 2 1/2 cups (625 mL) milk
  • 3/4 cup (175 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90 g)
  • 2 tbsp (30 mL) unsalted butter
  • 1 tbsp (15 mL) vanilla


  • 1 1/2 cups (375 mL) 35% cream
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • coarsely grated chocolate, (optional)


  1. Preheat oven to 375°F (190°C).


  1. Melt butter in a medium saucepan set over medium-low heat.
  2. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate.
  3. Bake for 8 min in centre of preheated oven until set.


  1. In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain.
  2. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble.
  3. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla.
  4. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.


  1. Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl.
  2. Grate chocolate over top if using. Refrigerate until ready to eat. Best eaten within a day of making.


If you don’t want a “skin” to form on the chocolate filling, press a piece of plastic wrap directly on surface of filling while it chills

For a fancier version of this pie, use a 9-inch (23 cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: chocolate pudding recipe, chocolate pudding pie, chocolate cream pie