Chocolate Pudding Pie with Whipped Cream

Name: Chocolate Pudding Pie with Whipped Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 9-inch shell Single-Crust Pie Dough; 2/3 cup Granulated Sugar; 1/3 cup Unsweetened Cocoa Powder; 1/4 cup Cornstarch; 1/2 tsp Kosher Salt; 3 cups Whole Milk; 4 Egg Yolks; 4 oz Semisweet Chocolate, finely chopped; 2 tbsp Unsalted Butter; 1 1/2 tsp Vanilla Extract; 1 cup Heavy Cream; 2 tbsp Powdered Sugar

Finished chocolate pudding pie with whipped cream

Amy Walker

Published: June 21, 2026

Categories: Pies, Dairy, Custards & Puddings

Tags: Chocolate, Dessert, Baking, Pie, Make-Ahead, Pudding, Whipped Cream

Chocolate Pudding Pie

A chilled chocolate pudding pie with a flaky blind-baked crust, silky cocoa pudding filling, and a soft cap of lightly sweetened whipped cream.

Prep Time:30 minCook Time:25 minTotal Time:55 minServings:8Difficulty:Medium

Chocolate pudding pie is the kind of dessert that looks modest until the first slice comes out clean and glossy. A fully baked pastry shell gives the soft filling structure, while the pudding brings deep cocoa flavor without needing a complicated custard technique.

The filling is cooked on the stovetop with milk, sugar, cocoa, cornstarch, egg yolks, and chopped chocolate. Stirring steadily matters: the pudding should thicken enough to leave tracks from the whisk before butter and vanilla round it out.

After chilling, the pie sets into neat slices with a creamy texture that is richer than boxed pudding but still light enough for a generous spoonful of whipped cream. Make it several hours ahead, then finish with the topping close to serving.

Nutrition (per serving)

Calories:430 kcal

Protein:7 g

Carbs:48 g

Fat:24 g

Directions

1

Roll the pie dough into a 9-inch pie plate, crimp the edge, and chill the shell for 20 minutes while the oven heats to 400°F.
2

Line the chilled shell with parchment and pie weights, bake for 15 minutes, then remove the weights and bake 8 to 10 minutes more until golden and dry; cool completely.
3

Whisk the sugar, cocoa powder, cornstarch, and salt in a medium saucepan until no cocoa lumps remain.
4

Whisk in the milk a little at a time, then whisk in the egg yolks until the mixture is smooth.
5

Cook over medium heat, whisking constantly, until the pudding bubbles and thickens enough to hold soft tracks, 7 to 9 minutes.
6

Remove from the heat and whisk in the chopped chocolate, butter, and vanilla until glossy.
7

Pour the pudding into the cooled crust, smooth the top, press plastic wrap directly against the surface, and chill for at least 4 hours.
8

Whip the heavy cream with powdered sugar to soft peaks, spread it over the chilled pie, and slice with a warm clean knife.

Ingredients

Single-Crust Pie Dough:1 9-inch shell
Granulated Sugar:2/3 cup
Unsweetened Cocoa Powder:1/3 cup
Cornstarch:1/4 cup
Kosher Salt:1/2 tsp
Whole Milk:3 cups
Egg Yolks:4
Semisweet Chocolate, finely chopped:4 oz
Unsalted Butter:2 tbsp
Vanilla Extract:1 1/2 tsp
Heavy Cream:1 cup
Powdered Sugar:2 tbsp

Tips & Notes

Let the crust cool fully before adding pudding so the bottom stays crisp.
Pressing plastic wrap directly onto the pudding prevents a skin from forming while it chills.
For cleaner slices, chill the finished pie overnight and wipe the knife between cuts.