Satisfy your chocolate cravings with this irresistible chocolate pudding pie. This decadent dessert features a perfectly baked golden pie crust filled with silky smooth chocolate pudding and topped with whipped cream.
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Why you’ll love this chocolate pudding pie recipe
If I could eat only one dessert for the rest of my life, I’d choose this chocolate pudding pie. Why? Because it is that good! Like my flourless chocolate cake, this pie is velvety smooth, luxurious, and loaded with chocolate!
- Simple ingredients. You’ll find all the required ingredients in your kitchen, refrigerator, pantry, or the nearest grocery store.
- Indulgent. This recipe is 100% indulgent. If I had to describe it, I’d say, ‘It’s a spoonful of happiness!’
- Versatile. This dessert is perfect for a date night, fancy dinner party, or birthday or anniversary celebration.
- Shortcut options. For a zippy and quick dessert, you can use a pre-made pie crust and pudding!
It’s amazing how simple ingredients like chocolate, flour, eggs, and cream make a smashing dessert like this. Here’s what you’ll need:
- Pie crust. You can buy a butter pie crust for the base or make your own.
- Heavy cream. To brush over your pastry crust.
For the filling.
- Sugar. Because we’re using dark chocolate to fill, we must add sugar to sweeten the pudding. I prefer using refined sugar as it dissolves quickly and helps to create a light, fluffy pudding.
- Eggs. To make the pudding base.
- Dark chocolate. I highly recommend using good-quality dark chocolate as it is the main ingredient of this recipe. Avoid using chocolate chips as they don’t melt as nicely as a traditional chocolate bar.
- Vanilla extract. For the subtle vanilla flavor.
- Butter. It gives a beautiful gloss and a smooth texture to the pudding. Use only unsalted, room-temperature butter.
- Heavy cream. To aerate the pudding and balance the bitter chocolate taste. Avoid using reduced-fat or low-fat varieties, as they won’t have the appropriate texture for this dessert.
- Powdered sugar. To stabilize the whipping cream and add some subtle sweetness.
For the topping.
- Heavy cream. To make whipping cream topping.
- Powdered sugar. To lightly sweeten and stabilize the whipped cream.
- Chocolate shavings. To garnish.
How to make a chocolate pudding pie
- Make the filling. Beat sugar and eggs until fluffy. Cook the eggs over a double boiler, then add chopped chocolate to it. Stir until smooth and allow the mixture to cool down completely.
- Bake the crust. Brush the edges of the pie shell with heavy cream and blind-bake it for 15 minutes. Remove the pie weights, brush the crust with cream, and bake it for 10-12 minutes.
- Assemble the chocolate pudding. Add the creamed butter to the chocolate mixture, and beat until smooth. Whip the cream and powdered sugar into stiff peaks in another bowl and gently fold it into the chocolate mixture.
- Assemble the pie. Spoon the filling into a cool, baked crust, smooth the top, and refrigerate it for 4 hours overnight until it sets.
- Make the cream topping. Whisk heavy cream and powdered sugar to form stiff peaks and spread over the chocolate layer.
- Make a cookie/cracker crust. If you like cheesecake and its signature graham cracker crust, use it to make this recipe And if you love Oreo cookies or Biscoff cookies, use them to make a quick crust for your pie.
- Use semisweet chocolate. Dark chocolate is not everyone’s cup of tea. If you’re apprehensive of the bitter, acidic flavors, use 55% semi-sweet chocolate to make this pie.
- Make a white chocolate pudding. If you are a fan of white chocolate, make a white chocolate and raspberry pudding pie.
To store. Store the pudding pie in a lidded container in the refrigerator for three days.
To freeze. Once the pie cools down, place it in a freezer-safe container, and freeze it for a month.
Recommended tools to make this recipe
- Electric hand mixer. It makes creaming butter and whipping cream an absolute cakewalk.
- Hand mixer. A simple hand mixer works well if you don’t have an electric mixer.
Recipe tips and tricks
- Make it ahead of time. This dessert needs ample time to set. So, make it a day in advance. It also helps to slice the pie easily.
- Allow the base to cool completely. Since the filling is chilled and fluffy, you want it to stay that way. If you put it on a warm base, it will deflate and become soupy!
- Make perfect chocolate shavings. Use a vegetable peeler to make long and curly chocolate shavings.
- Use a clean knife to cut slices. The best way to get defined pieces is by cleaning the knife with warm water and wiping it with a kitchen towel between each slice. Use this technique to cut your favorite cheesecake.
More chocolate desserts to try
Frequently asked questions
Chocolate pudding pies are a popular holiday dessert made by filling up a pie crust with chocolate pudding. It takes a few hours to set and is decorated with whipped cream, berries, and chocolate shavings.
Vanilla ice cream, sliced berries, chocolate fudge sauce, and a cup of coffee work well with this pie.
You could make it with instant or store-bought pudding mix. But making your pudding from scratch is always fun. It is rich, indulgent, creamy, and worth all the effort!
Chocolate Pudding Pie
- 1 pie crust
- 1 tablespoon heavy cream
- 1 cup heavy cream
- 2 tablespoons confectioners sugar
- Preheat oven to 180C/350F.
- Make the filling by beating sugar and butter with a handheld mixer until fluffy. Set the eggs over a double boiler. Cook the eggs until they reach 160F.
- Turn off the stove and add in the chopped chocolate. Stir until you have a smooth mixture. Let the mixture cool down completely.
- Bake the crust. Brush the edges of the pie shell with heavy cream and add pie weights to it. Blind-bake the crust for 15 minutes. Remove the pie weights and brush the crust all over with the remaining heavy cream. Bake the crust for another 10-12 minutes. Cool the crust completely.
- For the filling, add butter to the chocolate mixture and beat well until you have a smooth and lump-free filling. Beat heavy cream with powdered sugar in a separate bowl until stiff peaks form. Gradually fold the heavy cream into the chocolate mixture.
- Spoon the mixture into the baked crust and smooth the top. Refrigerate the pie for at least 4 hours or overnight.
- To assemble, make the topping by beating heavy cream and powdered sugar until stiff peaks form. Spread the heavy cream over the chocolate part.
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