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Chocolate Pudding Pie

Chocolate Pudding Pie Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/3 cup Dutch-process cocoa powder
  • 1/4 tsp fine sea salt
  • 3 cups whole milk, divided
  • 4 large egg yolks
  • 5 oz dark chocolate (60-70%), finely chopped
  • 2 tbsp unsalted butter, cold
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Chocolate shavings or curls (optional)

Method
 

  1. Heat oven to 350°F (180°C). Mix graham cracker crumbs, 3 tbsp sugar, and melted butter, then press firmly into a 9-inch pie dish. Bake 10 minutes, then cool on a rack.
  2. In a saucepan off heat, whisk 2/3 cup sugar, cornstarch, cocoa, and salt. Stir in 1/2 cup milk to form a paste, then whisk in egg yolks and remaining 2 1/2 cups milk. Cook over medium heat, whisking constantly, until thick and bubbling, about 7 to 9 minutes. Remove from heat and stir in chocolate, 2 tbsp cold butter, and 1 1/2 tsp vanilla until smooth.
  3. Pour hot pudding into the warm crust, smooth the top, and press plastic wrap onto the surface. Cool 15 minutes at room temperature, then refrigerate at least 4 hours or overnight to set.
  4. Whip cold heavy cream with powdered sugar and 1/2 tsp vanilla until soft peaks form. Spread over the chilled pie, garnish with chocolate shavings, and serve cold.

Notes

The chill time is hands-off, so plan to make the pie the morning you intend to serve it, or the night before. If you skip the plastic wrap, a thin skin will form on the pudding, which some people prefer. The crust is baked briefly to keep it crisp, but a no-bake crust works too.