Chocolate Pudding Pie with 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.
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)
Directions
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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.
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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.
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3
Whisk the sugar, cocoa powder, cornstarch, and salt in a medium saucepan until no cocoa lumps remain.
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4
Whisk in the milk a little at a time, then whisk in the egg yolks until the mixture is smooth.
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5
Cook over medium heat, whisking constantly, until the pudding bubbles and thickens enough to hold soft tracks, 7 to 9 minutes.
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6
Remove from the heat and whisk in the chopped chocolate, butter, and vanilla until glossy.
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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.
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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.
