Homemade Chocolate Pudding Pie
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Homemade Chocolate Pudding Pie
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Sweet treats are acceptable now and then, so try out my homemade chocolate pudding pie with a crust you can make in the pie dish itself!
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Ingredients
For the crust
- 1 1/2 cups whole-wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons butter melted
- 2 tablespoons milk
For the pudding filling
- 2 1/2 cups whole milk
- 3/4 cup sugar
- 1/4 cup corn starch
- 2 tablespoons unsweetened cocoa powder I like the "extra dark" variety
- 2 eggs
- 3/4 cup chocolate chips
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
For the whipped cream topping
- 1 cup heavy cream
- 1 tablespoon honey, pure maple syrup, or sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup raspberries and/or chocolate sprinkles, shavings, or chips for garnish
Instructions
For the crust
- Preheat oven to 400 degrees F.
- In a 9" pie pan, use a fork to whisk together the flour, salt, and cinnamon. Stir in the butter and milk, then bring the dough together with your hands.
- Press the dough into the pan, bringing it up on the sides into one even layer. Finish the edges with the back of a fork (if desired).
- Punch holes in the bottom of the crust with a fork (to prevent it from puffing up) and bake until golden brown, about 16 to 20 minutes. Let cool completely before adding the pudding.
For the pudding filling
- In a medium saucepan, whisk together the milk, sugar, corn starch, cocoa powder, and eggs. Set it over medium heat and frequently whisk until the mixture begins to bubble up. Turn the heat down to medium-low and keep whisking until the mixture becomes thick and creamy, 6 to 8 minutes. It's essential that it's thick enough to set up like a pie, so it's better to be on the thicker side (vs. thinner)!
- Remove from the heat and stir in the chocolate chips, butter, and vanilla until melted and well combined. Pour into the cooled pie crust, cover with plastic wrap, and refrigerate until set, at least 4 to 5 hours. Can also freeze for 1 hour if you're in a pinch.
For the whipped cream topping
- Combine the heavy cream with your sweetener of choice and vanilla, and either whisk by hand or use electric beaters until stiff peaks form. Can also shake together in a jar with a tight-fitting lid until you no longer hear liquid hitting the sides.
- Add as a topping to finished/set pudding pie, garnish with additional chocolate (if desired), raspberries, and serve.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Homemade Chocolate Pudding Pie Amount Per Serving Calories 552 Calories from Fat 306 % Daily Value* Fat 34g52%Saturated Fat 20g125%Cholesterol 130mg43%Sodium 345mg15%Potassium 251mg7%Carbohydrates 56g19%Fiber 4g17%Sugar 34g38%Protein 9g18% Vitamin A 1095IU22%Vitamin C 1.5mg2%Calcium 148mg15%Iron 1.4mg8% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 552
- Calories from Fat 306
- % Daily Value*
- Fat 34g
- 52%
- Saturated Fat 20g
- 125%
- Cholesterol 130mg
- 43%
- Sodium 345mg
- 15%
- Potassium 251mg
- 7%
- Carbohydrates 56g
- 19%
- Fiber 4g
- 17%
- Sugar 34g
- 38%
- Protein 9g
- 18%
- Vitamin A 1095IU
- 22%
- Vitamin C 1.5mg
- 2%
- Calcium 148mg
- 15%
- Iron 1.4mg
- 8%
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