Chocolate Pudding Pie
This easy homemade Chocolate Pudding Pie is a no bake, delectable, rich and creamy chocolate filling bursting with rich chocolate flavor. With a few pantry staples, you can easily whip up this old-fashioned chocolate pudding pie in next to no time.
Servings: 8 Servings
Calories:
Ingredients
Chocolate Pudding Pie
- 1 deep dish pie crust baked and cooled
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 egg yolks
- 6 ½ ounces bittersweet chocolate finely chopped
- 2 Tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Chocolate Shavings:
- 2 ounces semi-sweet chocolate chopped
- ½ tablespoon Crisco shortening
Instructions
How to Make Chocolate Pudding Pie
- Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.
- Finely chop chocolate, set aside.
- To a medium saucepan, add the sugar, cornstarch, and salt. Mix together.
- Add in the milk and add the egg yolks. Whisk until fully combined.
- Turn the heat to medium and stir constantly until it just starts to bubble. (6-8 minutes. Once it has reached a pudding consistency, remove from heat.
- Immediately add the chopped chocolate, butter, and vanilla. Stir until the chocolate is fully melted and the mixture is fully combined.
- Pour the filling into the prebaked pie crust. Spread the filling out evenly and place it into the fridge uncovered to chill for at least 4 hours.
- Once the pie has set, cut it into slices and serve with whipped cream and perhaps some chocolate shavings!
Vanilla Whipped Cream
- Whip the cream, icing sugar and vanilla extract all together until firm peaks form. Spread or pipe onto the top of the pie before garnishing with chocolate if you like.
How to Make Chocolate Shavings
- Combine chocolate and shortening in a heat-proof bowl. Microwave at 30-second increments until the chocolate is melted, stirring in between each increment until completely smooth.
- Using an offset spatula to thinly spread the chocolate over a flat surface, such as a cookie sheet. Refrigerate until the chocolate is firm. Use a bench scraper or the offset spatula to scrape the chocolate off the sheet pan.