It’s been a while since we made fun of my husband. He’s an easy target, not because he’s an unfortunate human but because he’s such a good sport, and I have a particularly terrific time poking fun at his eating habits. If you’ve been around this block a time or two, you know he loves pudding (or, “puddin,” as he would say) but really prefers the store-bought variety. I’m talking Snack Packs. Pudding Packs. The ones that clearly have no real ingredients because they don’t even require refrigeration. He’s easy to please yet impossible to impress, but this chocolate pudding pie is one of the first wins I’ve recorded in a while. He loves it, and I can’t wait to tell you all about it!
Old fashioned cream pies are terrific because they generally require no baking and come together easily on the stove. This chocolate pudding pie is no exception to that rule, and, save for the baking of the pie crust, requires no oven time at all! The chocolate flavor is defined but not overly rich thanks to the mild contribution of cocoa powder here. In addition, no chopped chocolate is needed for this treat which means you get to spend less time at the cutting board and more time eating dessert. WIN.
To make this pie, we start with the crust. Now, you could use a store-bought or frozen variety, but I would really like for you to try my favorite homemade crust. You can find the recipe down below or read all about it here. Form the dough in whatever standard pie dish you own and then bake until it is golden. Don’t scrimp here- we want a crust that is flaky through and through!
Next, to prepare the filling, we starting by combining milk, sugar, flour, and cocoa powder on the stovetop. I like to add the milk really slowly to ensure all of the clumps of cocoa powder dissolve completely. After all, no one wants a clumpy pie! Heat and cook until it thickens slightly and they gradually stir some of that milk mixture into the beaten eggs. Keep whisking all throughout this phase to avoid stirring scrambled eggs into your pie. Re-heat the filling again, bringing it to a thick bubble, and then finish the mixture off with a little vanilla and butter. That’s it! So simple!
This chocolate pudding pie is the perfect dessert to transition us from summer into fall. Give it a try in the coming weeks and let me know what you think! Oh, and be sure to try out some of my hubby’s other faves below! Happy Monday and Happy Baking!
If you like this chocolate pudding pie you should try:
Banana Coconut Chocolate Cream Pie
Hazelnut Mocha Cream Pie
Chocolate Chess Pie
Chocolate Pudding Pie
This old fashioned chocolate pudding pie is a custard pie made on the stovetop with rich chocolate flavor throughout!
- Prep Time: 20
- Cook Time: 35
- Total Time: 240
- Yield: 9
- Category: Dessert
For the crust:
- 1–3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespons chilled solid vegetable shortening, cut into pieces
- 6 tablespoons chilled unsalted butter, cut into pieces
- 5 tablespoons (approximately) ice water
- 1 large egg whisked with 1 teaspoon water
For the pie:
- 1cup sugar
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 3 cups milk
- 1 large egg plus 1 yolk, whisked together in a bowl
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 3 tablespoons sugar
To prepare the crust:
- Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
- When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
- When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare your filling.
To prepare the filling:
- In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour, and salt. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour it into the crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
- Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately!
12 thoughts on “Chocolate Pudding Pie”
Do you use the convection bake setting or just regular bake? Also what’s the difference with using powdered sugar or Regular sugar when making whip cream? Thanks in advance!
Regular bake! Both can be used to make whipped cream and will yield good results.
Made pie twice, it’s reminds me of my mother’s pie. It was delicious, creamy an was a hit with everyone. It’s a winner
HOORAYYYY!!! I’m so happy to hear this! Enjoy!
This pie is so good – the pudding is super creamy and really delicious. My crust wasn’t the greatest, but I do not consider myself a baker and don’t have a lot of experience with pie crust. I followed the recipe exactly (used Kerrygold butter) and everything seemed to go fine, but I know dough can get overworked or have other reasons not to come out perfectly. It just seemed a bit firm, not super flaky. When cutting it, it held together ok, but some chunks broke off. Anyway, I will definitely make it again because it was so good, but might try a graham cracker crust next time (so fast and easy, no baking, comes out perfect every time). My notes – 1) no specific pie pan size is noted so I used a fluted edge 22.9cm*3.81m…a little too big as there is a bit too much crust left, a regular 9″ glass pan would have been better. 2) to mix the hot pudding w/the egg make sure to have a rubber-bottom bowl or a towel under your bowl, have a small spatula handy, and use a bowl with room to whisk – this is almost a two person task as you have to keep whisking to keep the eggs from scrambling, while scraping pudding out of a cup, and hold your bowl steady. 3) after mixing the pudding/eggs, the instructions say to put back on LOW heat, but I was stirring and stirring for 10 min as it wasn’t high enough to bubble, I think the instruction are meant to say back on Med Low (like the first part) as that’s where I got it to bubble. Not a big deal, but a small detail that would have saved me some time.
p.s. Just made the sweet potato buns for a SECOND time, such a good recipe – a new family favorite!
love this feedback! thank you so much for sharing and enjoy!!!! 🙂
Kate, why no more weights for ingredients? That was so helpful and I miss it!
I’ll be getting back to it soon! :))
Kate, I would like to pin this recipe and can’t.
Is there something I am missing?
I have pinned your recipes in the past.
oh no! I’m not sure why that could be. I’ll look into it!
This pie was great! It was just sweet enough and the pie crust was perfectly flakey! Thank you for sharing.
HOORAYYYY!!! I’m so happy to hear this! Enjoy!