Description

This Old-Fashioned Chocolate Pudding Pie is a classic dessert featuring a rich and creamy homemade chocolate pudding filling nestled in a flaky pie crust and topped with a luscious whipped cream layer. Perfect for chocolate lovers, this pie combines the nostalgia of traditional pudding pie with a smooth, velvety texture and a hint of vanilla, making it an irresistible treat for any occasion.

Ingredients

Scale

Pie Crust

1 (9-inch) pie crust (store-bought or homemade)

Pudding Filling

2 1/2 cups whole milk
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons cornstarch

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Prepare the Pie Crust: If using a store-bought pie crust, preheat your oven and follow the package instructions for blind baking, typically 10-12 minutes. For a homemade crust, roll it out and fit it into a 9-inch pie pan, then bake at 350°F (175°C) for 10-12 minutes or until golden brown. Allow the crust to cool completely before filling.
Mix Dry Ingredients for Pudding: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined to ensure a smooth pudding without lumps.
Heat Milk: Slowly whisk in the whole milk to the dry ingredients and place the saucepan over medium heat. Cook, stirring frequently, until the mixture is hot but not boiling, allowing it to start thickening.
Temper and Add Egg Yolks: Gradually whisk in the beaten egg yolks into the hot chocolate mixture to prevent curdling. Continue to cook over medium heat, whisking constantly until the pudding thickens and begins to boil.
Cook Further to Thicken: Once boiling, reduce the heat to low and cook for an additional 1-2 minutes while whisking to ensure smoothness and full thickening of the pudding.
Add Butter and Vanilla: Remove the saucepan from heat and whisk in the unsalted butter and pure vanilla extract until fully melted and incorporated into the pudding.
Cool Pudding: Transfer the chocolate pudding to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for about 10 minutes.
Chill Pudding: Refrigerate the pudding for at least 4 hours, or until it is completely set and firm enough to slice.
Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form, ensuring a light and fluffy topping.
Assemble Pie: Once the pudding is set and chilled, pour the thick pudding filling into the cooled pie crust, spreading evenly.
Add Whipped Cream Topping: Evenly spread the prepared whipped cream over the top of the pudding pie, creating a smooth, creamy finish. Serve chilled for best texture and flavor.

Notes

For a crisper crust, blind bake with pie weights to prevent shrinking.
Use fresh eggs and whisk constantly to avoid scrambling the yolks when tempering into hot milk.
Covering pudding with plastic wrap directly on its surface is key to prevent pudding skin formation.
Chilling time can be extended overnight for firmer texture.
Optional: Garnish with chocolate shavings or fresh berries before serving for added presentation.