Chocolate Orange Pudding Pie

Name: Chocolate Orange Pudding Pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 slices
Ingredients: 2.5 cups finely crushed pretzels; ¾ cup unsalted butter; ¼ cup brown sugar; 2 teaspoons orange zest; ½ cup dark brown sugar; ¼ cup cornstarch; ¼ cup unsweetened cocoa powder; 2.75 cup whole milk; 2 tablespoons unsalted butter; 1/2 teaspoon orange extract; ¼ teaspoon kosher salt; 2 cups Whipped Cream

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8 slices
Course
Dessert
Cuisine
American

Chocolate Orange Pudding Pie

Angela Baker

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This super simple chocolate orange pudding pie is filled with delicious chocolate orange pudding, spooned in a pretzel crust, and topped with whipped cream. It's the perfect sweet and salty bite!

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Ingredients

Servings

For pretzel crust:

2.5 cups finely crushed pretzels
¾ cup unsalted butter melted
¼ cup brown sugar
2 teaspoons orange zest

For filling:

½ cup dark brown sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2.75 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon orange extract (more can be used, if desired)
¼ teaspoon kosher salt
2 cups Whipped Cream

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Instructions

For crust:

Preheat oven to 350 degrees F.
Using a food processor, crush your pretzels until they reach the consistency of graham cracker crumbs. Add pretzel crumbs to a medium mixing bowl.
Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
Press into 9-inch pie dish and bake for 10 minutes.
Cool until crust reaches room temperature.

For filling:

In a medium sized saucepan set over medium-high heat, whisk together, sugar, cornstarch and cocoa powder.
Slowly whisk in milk to combine.
Continue whisking until the mixture starts to boil. As the mixture boils it will start to thicken.
Keep cooking and whisking until the mixture is thick enough to coat the back of a wooden spoon.
Once thick, remove the pudding from the stove and stir in butter, orange extract and salt.
Let thickened mixture cool slightly and then pour into the prepared pie pan. Spread out evenly and cool in the refrigerator for at least one hour, or until firm.
Shortly before serving, top with whipped cream.
Store pie covered in the refrigerator for up to 3 days.