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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

Description

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.


Ingredients

Crust

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

Filling

  • 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

Topping

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

Instructions

  1. Preheat oven to 375°F (190°C).

Crust:

  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.

Filling:

  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.

Topping:

  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.

Notes

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

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