What is the best chocolate pudding pie recipe? I remember my Grandma making this for every single birthday, and the smell of it would fill me up. The entire house. What is this velvety chocolate filling that melts in your mouth? Is this chocolate pudding pie easy to make? Is it the kind of treat that makes everyone happy, from my picky toddler to my dad who claims he is a spoiled kid? Doesn’t have a sweet tooth (he always asks for seconds of this one! What’s the perfect answer when you’re craving something chocolatey but don’t want to spend a lot of time on it. I spend hours fussing in the kitchen. Is it a good go-to when I need comfort?
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What is chocolate pudding pie?
What is this wonder we are talking about? What is the best chocolate pudding you have ever had? What is a perfect, tender crust and topped with chocolatey goodness? What is the magic of cocoa powder, sugar, and vanilla? What are some of the best ingredients for chocolate flavor? What is a chocolate pudding pie? Is there a texture that’s just divine? What is comfort food? No complicated pastry making, just pure, unadulterated chocolate bliss that’s surprisingly simple to make.
Why do you like this recipe?
There are so many reasons why this chocolate pudding pie has earned a permanent spot in my recipe box, and I think you’ll feel the same way. First off, the flavor is just out of this world. It’s intensely chocolatey, not too sweet, and has this unbelievable creamy texture that’s just heavenly. It’s like a gourmet dessert made with minimal effort. And speaking of effort, that’s the second huge win here: simplicity. You don’t need to be a master baker for this one. The ingredients are pantry staples, and the steps are straightforward. It’s one of those recipes that’s a lifesaver on busy weeknights when you need a delicious dessert in a hurry. Plus, it’s incredibly cost-effective. You can whip up this amazing chocolate pudding pie for a fraction of what you’d pay for a slice at a fancy restaurant, and it tastes so much better because you made it with love. I also adore its versatility; while it’s divine on its own, I’ve found it’s perfect served warm or chilled, with a dollop of whipped cream or even a scoop of vanilla ice cream. It’s a dessert that truly shines no matter how you serve it. If you’re a fan of my classic chocolate chip cookies or my no-bake cheesecake, you’re going to fall head over heels for this chocolate pudding pie.
How do I make chocolate pudding?
Quick Overview
Chocolate pudding pie is all about creating a rich, smooth chocolate filling that sets up. Is a simple crust perfect? How do I mix up the pudding base with some pantry staples, pour it into our prepared crust, and then serve. Let it work its magic in the oven (or sometimes just the fridge, depending on the crust!). The whole process is wonderfully forgiving, and the result is a deeply satisfying, intensely satisfying experience. Chocolatey dessert that looks and tastes incredibly gourmet. Is this a winner?
Ingredients
For the Main Batter: What are some examples?
1 12 cups all-purpose flour (you can also use a gluten-free blend if needed)
½ cup granulated sugar
14 teaspoon salt.
1 cup (1 stick) unsalted butter, cold and cut into cubes.
For the filling:
1 12 cups granulated sugar. 1 cup
⅔ cup unsweetened cocoa powder (use good quality, it makes a difference!)
13 cup cornstarch (this is key for that silky smooth texture)
1 teaspoon salt is enough to make
4 cups whole milk (you can try 2% or even almond milk, but it gives the creamiest result)
4 large egg yolks (save the whites for something else, maybe meringue)
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract. 1 tablespoon baking powder.
For the Glaze:
4 ounces semi-sweet chocolate, chopped (or chocolate chips work fine)
14 cup heavy cream. 1 cup light cream
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 375°F (190°C). While that’s warming up, we’re going to prepare our pie crust. If you’re using a store-bought crust, just place it on a baking sheet. If you’re making your own, press it into a 9-inch pie plate. I like to crimp the edges decoratively, but that’s totally optional. You can also blind bake the crust for about 10-15 minutes if you prefer a crispier base, but I usually skip this step for this particular chocolate pudding pie as it bakes with the filling.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, ½ cup sugar, and ¼ teaspoon salt. Add the cold, cubed butter to the flour mixture. Use a pastry blender, your fingertips, or even a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is the base for our crust, and getting the butter cold is really important for a tender texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the remaining 1 ½ cups sugar, cocoa powder, cornstarch, and 1 teaspoon salt. This ensures all the dry pudding ingredients are well combined and there are no cocoa lumps. In another bowl, whisk the egg yolks lightly. Gently warm the milk in a saucepan over medium heat until it’s steamy but not boiling. Once the milk is warm, temper the egg yolks by slowly drizzling about ½ cup of the warm milk into the egg yolks while whisking constantly. This prevents the yolks from scrambling. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk, whisking as you pour.
Step 4: Combine
Now for the magic! Pour the flour mixture into your prepared pie crust and gently press it into an even layer. Then, pour the chocolate pudding mixture over the crust. It’s going to look very liquidy, and that’s exactly what we want. Don’t worry, it will thicken up beautifully as it bakes.
Step 5: Prepare Filling
Return the saucepan with the milk and egg yolk mixture to medium heat. Cook, stirring constantly with a whisk, until the pudding thickens enough to coat the back of a spoon, about 8-10 minutes. It should be nice and thick, almost like a custard. Once thickened, remove from heat and stir in the 2 tablespoons of softened butter and the vanilla extract until the butter is completely melted and incorporated. This adds a lovely richness and smooth finish to the chocolate pudding pie filling.
Step 6: Layer & Swirl
Pour the thickened chocolate pudding mixture evenly over the crust. If you want a little extra flair, you can gently swirl the pudding with a knife or skewer. This is where you can get creative! I sometimes add a tablespoon of instant coffee granules to the pudding mixture before heating for an extra depth of flavor, and it totally transforms this chocolate pudding pie.
Step 7: Bake
Bake the chocolate pudding pie in the preheated oven for about 30-40 minutes, or until the filling is set around the edges and the center is just slightly jiggly. The crust should be golden brown. The baking time can vary depending on your oven, so keep an eye on it. You don’t want to overbake it, or the pudding can become rubbery. It’s a delicate balance!
Step 8: Cool & Glaze
Once baked, remove the chocolate pudding pie from the oven and let it cool on a wire rack for at least 30 minutes. While it’s cooling, prepare the glaze. In a small microwave-safe bowl, combine the chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Drizzle the glaze over the slightly cooled pie. This glaze is optional but highly recommended for that extra bit of fudgy, decadent finish!
Step 9: Slice & Serve
Let the chocolate pudding pie cool completely before slicing. It needs time to set up properly. I usually refrigerate mine for at least a couple of hours. Once chilled, slice into wedges and serve. A dollop of whipped cream or a dusting of cocoa powder on top is always a good idea! Enjoy every single rich, chocolatey bite.
What should I serve it with?
This incredible chocolate pudding pie is truly a star on its own, but I love pairing it with a few things to make the meal even more special. For a casual breakfast treat (yes, I’m one of those people who enjoys dessert for breakfast sometimes!), it’s fantastic with a strong cup of coffee. The bitterness of the coffee cuts through the richness beautifully. For a more elegant brunch, I like to serve it in smaller, individual ramekins with a sprig of mint or a few fresh raspberries on top. It makes for a really sophisticated presentation. As a dessert, it’s a natural fit after any hearty meal. I often serve it with a dusting of powdered sugar and a side of vanilla bean ice cream – the hot pie and cold ice cream combo is unbeatable. And for those cozy snack times when you just need a little comfort, a warm slice with a glass of cold milk is pure bliss. My kids also love it with a spoonful of peanut butter swirled in before chilling – it’s like a Reese’s explosion! It’s versatile enough for any time you need a chocolate fix.
How do I make a perfect chocolate pudding pie?
I’ve made this chocolate pudding pie more times than I can count, and I’ve picked up a few tricks along the way that really make a difference. For the crust, make sure your butter is *really* cold. I even pop my flour and butter in the freezer for about 15 minutes before I start. It ensures a flakier, more tender crust. When mixing the pudding filling, don’t rush the thickening process on the stovetop. Keep stirring constantly to prevent scorching, and you’ll get that perfect, velvety consistency. If your pudding seems a bit too thick, you can always whisk in a splash more milk. Conversely, if it’s too thin, just let it cook a minute or two longer. A common mistake I see people make is not letting the pie cool completely before slicing. Patience is key here! If you cut into it too soon, you’ll have a messy situation. Give it at least a few hours in the fridge to fully set. For the glaze, if it’s too thick, add cream drop by drop. If it’s too thin, you can add a tiny bit more chopped chocolate. Some of my favorite ingredient swaps include using dark chocolate chips for an even richer glaze or adding a teaspoon of espresso powder to the pudding mixture for a mocha twist. And remember, ovens can be a bit quirky, so trust your instincts when checking for doneness – a slight wobble in the center is fine.
What are some Storing and Reheating Tips?
One of the best things about this chocolate pudding pie is how well it keeps. Once it’s completely cooled, I usually cover it loosely with plastic wrap or foil and pop it in the refrigerator. It stays wonderfully fresh for about 3 to 4 days. The flavors actually tend to deepen and meld together overnight, which I personally love. If you’re planning to freeze it, I recommend slicing it first and then wrapping each slice tightly in plastic wrap, followed by a layer of aluminum foil. It’ll keep in the freezer for up to a month, though the texture might be slightly altered upon thawing. To reheat, you can gently warm individual slices in the microwave for about 15-20 seconds, or until just warmed through. Be careful not to overheat, as you don’t want the pudding to break down. If you’re serving it chilled, the glaze is best applied right before serving, especially if it’s been refrigerated, to maintain its sheen.
What are some frequently asked questions?
Final Thoughts
So there you have it – my ultimate chocolate pudding pie recipe! It’s a dessert that’s close to my heart, and I truly hope it brings as much joy to your kitchen as it does to mine. The combination of the tender crust, the impossibly smooth chocolate filling, and that glossy glaze is just pure bliss. It’s a recipe that proves you don’t need fancy techniques or exotic ingredients to create something truly spectacular. It’s perfect for birthdays, holidays, or just a Tuesday night when you need a little pick-me-up. If you love this chocolate pudding pie, you might also enjoy my rich chocolate lava cakes or my simple no-bake chocolate mousse. Give this one a try, and please let me know how it turns out in the comments below! I always love hearing your feedback and seeing your creations. Happy baking, everyone!
chocolate pudding pie
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs
- 6 tablespoons butter, melted
For the Pudding Filling
- 0.5 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 0.33 cups cornstarch
- 0.5 teaspoons salt
- 3 cups milk
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons butter
- 1 teaspoons vanilla extract
For Topping (Optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes. Let cool completely.
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat. Stir in the chopped chocolate and butter until smooth. Stir in vanilla extract.
- Pour the pudding filling into the cooled pie crust.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for at least 4 hours, or until firm.
- For the whipped cream topping (optional): In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe whipped cream over the chilled pie before serving.
