Chocolate Pudding Pie Recipe
This classic Chocolate Pudding Pie with graham cracker crust is made completely from scratch with a silky, stovetop chocolate filling and topped with fresh whipped cream. It’s rich, creamy, and easy enough for beginners, making it a perfect make-ahead dessert for any occasion.
Servings: 8 servings
Equipment
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 8 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 pinch salt
For the Chocolate Pudding:
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks lightly beaten
- 6 ounces high-quality semisweet or dark chocolate chopped
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For the Whipped Cream and Chocolate Shavings:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate bar for shaving
Instructions
Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until well combined.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust for 10 minutes, then let it cool completely.
Chocolate Pudding:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
- Once thickened, continue to cook for an additional 2 minutes.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk in 1 cup of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Cook for 1-2 minutes or until the pudding is thick.
- Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
- Pour the warm chocolate pudding into the cooled graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set. You can make 24 hours in advance and serve.
Whipped Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled chocolate pudding.
Chocolate Shavings:
- Using a vegetable or potato peeler, shave chocolate from a chocolate bar over the whipped cream.
Serve:
- Slice the pie and serve chilled. Enjoy your delicious homemade chocolate pudding pie!
Notes
- Temper Eggs: When incorporating eggs into the pudding, temper them by gradually adding a small amount of the hot liquid to the beaten eggs. This prevents the eggs from scrambling.
- Chill Thoroughly: Allow the pie to chill in the refrigerator for the recommended time or longer to ensure the pudding sets properly.
- Prevent Soggy Crust: If you're concerned about a soggy crust, brush a thin layer of melted chocolate over the cooled crust before adding the pudding. This creates a barrier that helps maintain the crust's integrity.
- Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature before using to ensure even mixing and a smoother consistency.
- Whip Cream Just Before Serving: You can make this chocolate pudding pie recipe up to 24 hours ahead of time. However, I recommend whipping the cream just before serving for the freshest and fluffiest topping.
Nutrition
Calories: 601kcal | Carbohydrates: 54g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 394mg | Potassium: 330mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1156IU | Vitamin C: 0.2mg | Calcium: 173mg | Iron: 2mg
