simple chocolate pudding pie recipe

Written ByJenny Smyth Posted on
simple chocolate pudding pie recipe
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The Best simple chocolate pudding pie recipe

I’m so excited to share this simple chocolate pudding pie recipe with you all. This classic dessert is a staple in our household, and for good reason – it’s easy to make, delicious, and perfect for any occasion. Whether we’re celebrating a special event or just need a quick dessert fix, this pie never fails to hit the spot.

I remember my grandmother making it for me when I was a kid, and now I love making it for my own family. There’s something about the combination of rich chocolate and creamy pudding that just can’t be beat. The best part?

It’s incredibly easy to make, requiring only a few ingredients and some basic cooking skills. My kids love helping me in the kitchen, and this recipe is always a hit with them. We’ve made it countless times over the years, and it never gets old.

The first time I made it for my family, they were all so impressed by how easy it was to make and how delicious it turned out. Now, it’s a regular in our household. One of the things I love about this recipe is how versatile it is.

We’ve served it at birthday parties, family gatherings, and even just as a random Tuesday dessert. It’s always a crowd-pleaser, and I’ve never had anyone turn down a slice (or two!) And let’s not forget about the health benefits – using real cocoa powder and dark chocolate gives this pie a nice dose of antioxidants and flavonoids.

Plus, using low-fat milk instead of heavy cream keeps the calories in check without sacrificing any of that creamy texture we all love.

Simple Chocolate Pudding Pie

Simple Chocolate Pudding Pie

4.7 from 1002 votes

This easy no-bake chocolate pudding pie combines a crisp chocolate cookie crust with a rich, creamy homemade pudding filling. It is a quick dessert that requires minimal effort and delivers a satisfying chocolate experience.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups chocolate cookie crumbs (about 20 cookies)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Pudding Filling

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Topping (optional)

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine the chocolate cookie crumbs and 1/4 cup sugar.
3Pour the melted butter over the mixture and stir with a fork until all crumbs are moistened.
4Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
5Bake the crust for 10 minutes, until set and fragrant.
6Remove from the oven and let it cool completely on a wire rack.
7In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, cocoa powder, and salt.
8In a separate bowl, whisk the milk and egg yolks until smooth.
9Gradually pour the milk mixture into the dry ingredients, whisking constantly to prevent lumps.
10Place the saucepan over medium heat and cook, stirring constantly with a whisk or spatula, until the mixture thickens and comes to a gentle boil.
11This takes about 5 to 7 minutes.
12Once bubbling, continue to cook and stir for 1 minute more, then remove from heat.
13Stir in the vanilla extract and 2 tablespoons butter until fully melted and incorporated.
14Pour the hot pudding into the cooled crust and spread it evenly.
15Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
16Refrigerate the pie for at least 4 hours, or until the pudding is fully set and firm.
17For the optional topping, beat the heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form.
18Spread or pipe the whipped cream over the chilled pie before serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Saucepan
Spatula
Electric mixer or whisk for cream
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 145mg🧂Sodium: 240mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a deeper chocolate flavor, use dark chocolate cookie crumbs. The pie can be made a day ahead and stored covered in the refrigerator. Ensure the pudding is fully cooled before adding the whipped cream topping.

Watch Video Of How Simple Chocolate Pudding Pie Works

This simple chocolate pudding pie is a recipe I come back to again and again. It is easy, reliable, and always a hit with my family and friends. I love that I can make it ahead of time and pull it out of the fridge when guests arrive.

For storage, cover the pie with plastic wrap or a lid and keep it in the fridge for up to three days. If you have leftovers, you can also freeze individual slices wrapped tightly in plastic wrap for up to a month. Thaw them in the fridge overnight before serving.

To serve, let the pie sit at room temperature for about 10 minutes so the pudding softens slightly. You can top each slice with a dollop of whipped cream or a sprinkle of sea salt. This pie works for birthday parties, holiday dinners, or just a quiet night at home.

It is a dessert that never lets me down.

❓ Frequently Asked Questions About Chocolate Pudding Pie

Q: Can I use milk instead of heavy cream?

A: Yes, you can use milk instead of heavy cream if you prefer a lighter consistency. Keep in mind that using milk will result in a slightly less rich flavor, but still yields great results.

Q: How long does this pie keep?

A: This pie will keep in an airtight container in the refrigerator for up to 5 days. If you plan on serving it within this timeframe, you can store it at room temperature for up to 24 hours before refrigerating.

Q: Can I freeze this pie?

A: Yes, you can freeze this pie for up to 3 months by wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container or freezer-safe bag.

Q: What type of chocolate should I use?

A: For the best results, use high-quality dark chocolate with at least 70% cocoa solids. You can also use semi-sweet or milk chocolate if you prefer a sweeter taste.

Q: How do I prevent the filling from curdling?

A: To prevent the filling from curdling when mixing with hot water or other liquids, make sure to temper your egg yolks by gradually adding small amounts of warm water while whisking continuously until fully incorporated.

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