Chocolate Pudding Pie

5 from 11 votes

This fantastic Chocolate Pudding Pie has layers of whipped cream, simple homemade chocolate pudding in a pie crust, topped with chocolate curls. It’s every chocolate lover’s dream!

Course Dessert

Cuisine American

Keyword Chocolate Pudding Pie, Chocolaye Pudding Pie Recipe

Prep Time 10

Cook Time 10

Chilling 4

Total Time 4 20

Servings

Calories 479

Author Erren Hart

Ingredients

1 9-inch tart shell see post for suggestions
2 ½ cups heavy cream
⅓ cup granulated sugar
¼ cup cocoa powder
2 tablespoons cornstarch
6 large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon espresso powder* optional
¼ teaspoon salt
4 tablespoons salted butter cubed
8 ounces good-quality semi-sweet chocolate chopped
2 cups whipped cream
Chocolate curls for topping (optional)

US Customary - Metric

Instructions

Whisk together the cream, sugar, cocoa powder, cornstarch, egg yolks, vanilla, espresso powder, and salt in a saucepan. Cook over medium-high heat, constantly whisking, until the mixture comes to a simmer.
Add the chocolate and butter.
Whisking constantly, cook the mixture over medium-high heat until it comes to a simmer. Add the chocolate while continuing to mix, and bring to a boil. Reduce the heat and simmer while whisking until it thickens, about 2 to 3 minutes more.
Pour filling into the cooled crust and spread into an even layer. Place a piece of plastic wrap directly onto the pudding and refrigerate for at least 4 hours or until set.
Once chilled, top with whipped cream and chocolate curls.

Notes

* I made the espresso powder optional because I know it's not something everyone has on hand. I use it to deepen the chocolate flavor, but if you don't have it, there is no need to run out to buy it.

Tips

If you're using store-bought pudding mix, prepare it using heavy or whipping cream instead of milk for a thicker pudding.
Bring the mixture to a full boil - Cornstarch will only thicken when the liquid comes to a boil. Stir constantly to prevent the mixture from burning.
Use a whisk instead of a spoon - Whisking your ingredients will stop any lumps from forming.
Buy the best quality chocolate you can afford, as it will make a big difference to the flavor of your filling.
Don't skip the plastic wrap. If it doesn't touch the pudding as it cools, your filling will form a skin.
Don't have plastic wrap? Using butter wrappers is a thrifty replacement. Just be sure to have enough to cover the whole surface.
If you use store-bought whipped cream, add it just before serving, as it won't hold up for long periods.

Crust Options

The pie pictured was assembled using my Shortbread Crust, but there are a few options for your crust. Graham cracker is also a good option. It’s simple to make from scratch (see my Banoffee Pie recipe), or you can buy premade. I also have an oreo cookie crust that’s great if you’re a chocolate fan. Traditionalists will love my Classic pie crust. It’s sold already rolled out in the freezer section of many supermarkets.

Nutrition