Chocolate Pudding Pie Recipe

5 from 1 vote

Chocolate Pudding Pie Recipe

This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.

Prep Time20

Cook Time20

Chilling12

Total Time12 40

Course: Dessert, pie

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Equipment

Ingredients

Oreo crust
2 cup heavy cream divided
1 cup whole milk
½ cup granulated sugar
2 tablespoons cornstarch
¼ cup cocoa powder
Pinch sea salt
2 tablespoons salted butter
4 oz semisweet chocolate 3/4 cup
1 teaspoon pure vanilla extract
homemade whipped cream (or chocolate whipped cream)

US Customary - Metric

Instructions

Make the oreo pie crust, let cool completely.
Sift together cornstarch and cocoa powder.
In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
Fold in the whipped cream.
Pour into pie crust.
Chill for at least 12 hours, preferably overnight.
Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions

Oreo crust: I love this pudding pie made with an Oreo crust - use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.

Heavy cream. This recipe uses heavy cream in two ways - one whipped and one as a liquid. I don't suggest substitutions for the cream.

Whole milk. half and half or additional heavy cream and good substitutes for whole milk.

Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.

Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.

Salted Butter. Unsalted butter works well.

Chopped Chocolate. Choose your favorite variety - milk, dark or semisweet.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.

Nutrition