It doesn't get much better than a big slice of this creamy chocolate pudding pie. Each bite is filled with rich chocolate flavor, buttery crust, and fluffy whipped cream. Prep the pie about 6 hours before you plan to serve and let it chill in the fridge. This is the chocolate dessert you'll be famous for!
Tips for Making Chocolate Pudding Pie
Here are a few of our Test Kitchen's best tips for making this chocolate pudding pie recipe.
- To keep the prep easy, we're calling for a purchased pie crust. If you'd prefer to make your own, this recipe is delicious with our go-to all-butter crust recipe.
- A combination of cocoa powder and bittersweet chocolate gives the filling just the right balance of sweet and bitter chocolate flavor.
- We highly recommend topping the pie with homemade whipped cream, but in a pinch you could add purchased whipped topping.
- If you don't want to garnish with chocolate curls, try adding chopped candy bars, fresh fruit, or crushed cookies instead.
Ingredients
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1/2 15-ounce (1 crust) rolled refrigerated unbaked piecrust
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3/4 cup sugar
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3 tablespoons cornstarch
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2 tablespoons unsweetened cocoa powder
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2 1/2 cups half and half
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4 large egg yolks
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4 ounces bittersweet chocolate, finely chopped
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2 tablespoons butter, at room temperature
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1 tablespoon vanilla
Sweetened Whipped Cream
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3/4 cup heavy cream
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2 tbsp powdered sugar
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1/2 tsp vanilla
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1 pinch salt
Chocolate Curls
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1 bar milk chocolate
Directions
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Preheat oven to 425°F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven.
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For filling, in a medium saucepan whisk together sugar, cornstarch and cocoa powder. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.
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Gradually stir about 1 cup of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in chocolate, butter and vanilla. Let stand 5 minutes to melt chocolate. Stir to combine. If desired, pass filling through a sieve to remove any lumps.
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Pour warm filling into baked pastry shell. Cover and chill 3 to 6 hours before serving. Top with Sweetened Whipped Cream and Chocolate Curls.
Sweetened Whipped Cream
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In a chilled small bowl beat 3/4 cup heavy cream, 2 Tbsp. powdered sugar, 1/2 tsp. vanilla, and a pinch of salt with a mixer on medium until soft peaks form (tips curl).
Chocolate Curls
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To make chocolate curls, draw a vegetable peeler across a thick bar of milk chocolate. (Chocolate that is at room temperature will yield the best curls.)
Nutrition Facts (per serving)
| 528 | Calories |
| 35g | Fat |
| 44g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 528 | |
| % Daily Value * | |
| Total Fat 34.8g | 45% |
| Saturated Fat 19.6g | 98% |
| Cholesterol 175.7mg | 59% |
| Sodium 222mg | 10% |
| Total Carbohydrate 43.8g | 16% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 25.7g | |
| Protein 10g | 20% |
| Vitamin D 1mcg | 5% |
| Vitamin C 0.8mg | 1% |
| Calcium 132.1mg | 10% |
| Iron 4mg | 22% |
| Potassium 301.6mg | 6% |
| Fatty acids, total trans 0.8g | |
| Vitamin D 40.7IU | |
| Alanine 0.4g | |
| Arginine 0.5g | |
| Ash 1.8g | |
| Aspartic acid 0.8g | |
| Caffeine 11.3mg | |
| Carotene, alpha 0.8mcg | |
| Choline, total 118.5mg | |
| Copper, Cu 0.5mg | |
| Cystine 0.1g | |
| Energy 2209.3kJ | |
| Fluoride, F 3.3mcg | |
| Folate, total 35.2mcg | |
| Glutamic acid 1.8g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.5g | |
| Methionine 0.2g | |
| Magnesium, Mg 62.2mg | |
| Manganese, Mn 0.6mg | |
| Niacin 1mg | |
| Phosphorus, P 216.4mg | |
| Pantothenic acid 1.1mg | |
| Phenylalanine 0.5g | |
| Phytosterols 0mg | |
| Proline 0.7g | |
| Retinol 233.9mcg | |
| Selenium, Se 14.7mcg | |
| Serine 0.5g | |
| Starch 9.3g | |
| Theobromine 183.8mg | |
| Threonine 0.4g | |
| Vitamin E (alpha-tocopherol) 1mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.4g | |
| Valine 0.6g | |
| Vitamin A, IU 850IU | |
| Vitamin A, RAE 237.4mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 4.9mcg | |
| Water 97.9g | |
| Zinc, Zn 2.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
