Chocolate Pudding Pie

Name: Chocolate Pudding Pie
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Yield: 8 people
Ingredients: 1 recipe pie crust; 2 cups heavy whipping cream; 1 ½ cups heavy cream; 1 cup whole milk; 3 tablespoons powdered sugar; ½ cup granulated sugar; 1 teaspoon vanilla extract; 4 large egg; ¼ cup cornstarch; 1 cup bittersweet chocolate; 2 tablespoons butter; 2 teaspoons vanilla extract; ¼ teaspoon salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings
8 people

Chocolate Pudding Pie

Naomi Lloyd

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Chocolate Pudding Pie is the perfect blend of rich, velvety pudding and a buttery crust. Decadent, easy to make, and guaranteed to impress!

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Ingredients

Servings

1 recipe pie crust homemade
2 cups heavy whipping cream 16 fl oz/480 ml
1 ½ cups heavy cream whipping cream
1 cup whole milk
3 tablespoons powdered sugar
½ cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks, at room temperature
¼ cup cornstarch 1 oz/28 g
1 cup bittersweet chocolate 6 oz/170 g, finely chopped
2 tablespoons butter 1 oz / 28 g
2 teaspoons vanilla extract
¼ teaspoon salt

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Notes

For the crust, I recommend my pie crustrecipe or another 5-star recipe because a buttery, high-quality crust is essential.
For the pudding, use the good quality chocolate such as chocolate bars. I’ve done a mix of 3/4 bittersweet chocolate and 1/4 100% unsweetened chocolate for a more intense chocolate flavor without extra sweetness.
For a deeper chocolate flavor, whisk ½ teaspoon instant espresso powder into the pudding while cooking it.
Once you stir in the egg yolks, make sure to cook the custard over low heat and whisk constantly to prevent curdling. And don’t skip the straining step – this will catch and yolks that may have started to curdle to ensure that your pudding is smooth.
Make sure your chocolate is finely chopped and let the hot pudding rest for the full five minutes to make sure the chocolate fully melts.
The plastic wrap directly on top of the pudding prevents skin from forming on the top of the pudding. Some people like pudding skin, but for this pie, it’s best without.
Lastly, if you're making this pie in advance, I recommend doing so no more than 24 hours ahead, as the pudding can develop cracks if held for too long.