Easy & Quick Chocolate Pudding Pie Recipe
This Chocolate pudding pie Recipe is a decadent and indulgent dessert that combines a creamy, rich chocolate filling with a crisp, buttery crust, creating a perfect balance of textures and flavors.
This Homemade Chocolate pudding Pie Recipe that is delicious and quick to make with only 5 ingredients without eggs. and is best served with some whipped cream on top.
This easy-to-make treat can be enjoyed year-round and is often topped with whipped cream and chocolate shavings for an elegant finish. Whether served at family gatherings, holidays, or special occasions, chocolate pudding pie delights chocolate lovers with its luscious taste and appealing presentation, making it a classic favorite in many households.
What are the ingredients for the chocolate pudding pie recipe?
Biscuit Crust
1 & 3/4 cups biscuit crumbs
5 tablespoons unsalted butter, melted
Filling
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 1/2 cups milk
1 teaspoon vanilla
2 tablespoons unsalted butter
How to make the chocolate pudding pie recipe?
- Biscuit Crust :
- Combine the crushed biscuit crumbs and butter until thoroughly combined.
- Press into the bottom and up the sides of the round pie pan.
- Refrigerate for at least 30 minutes before filling.
- FOR MAKING THE FILLING:
- Whisk together the sugar, cocoa powder, and cornstarch in a medium saucepan. Over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for 2 minutes.
- Remove from heat and stir in the vanilla and butter until melted.
- Pour the pudding mixture over the crust, and place it in the fridge for at least 4 hours.
- Serve topped with whipped cream and chocolate, if desired.
Some Tips & Tricks for the Chocolate Pie recipe:
- A common frequently asked question about chocolate pudding pie is which one a premade crust or homemade crust is better? While a premade graham cracker or chocolate cookie crust can save time and effort, a homemade crust made from scratch often provides a fresher taste and customizable flavor.
- What to use homemade pudding or store-bought? While both options work well, homemade pudding often results in a creamier texture and richer flavor. For a simple homemade version, just follow my simple recipe by combining sugar, cocoa powder, cornstarch, and milk over medium heat, stirring until thick, then cool before pouring into a crust. Additionally, using a whipped cream topping can enhance the pie’s overall taste and presentation.
- How can we achieve the perfect consistency for the filling? To ensure a smooth and creamy texture, it’s important to cook the pudding mixture over medium heat while constantly stirring until it thickens, usually around 5-10 minutes. Additionally, adding a bit of butter or vanilla extract after the pudding thickens can help maintain a nice, velvety, shiny texture. Additionally, if you are wondering how to prevent the pudding from forming a skin; using plastic wrap directly on the surface of the pudding as it cools can help prevent it from forming a skin.
best chocolate pudding pie recipe
Course: PIES AND TARTSCuisine: British, EnglandDifficulty: Medium8
servings1
hour10
minutes480
kcal5
hours6
hours10
minutesIngredients
- Biscuit Crust
1 & 3/4 cups biscuit crumbs
5 tablespoons unsalted butter, melted
- Filling
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 1/2 cups milk
1 teaspoon vanilla
2 tablespoons unsalted butter
Directions
- Biscuit Crust :
- Combine the crushed biscuit crumbs and butter until thoroughly combined.
- Press into the bottom and up the sides of the round pie pan.
- Refrigerate for at least 30 minutes before filling.
- FOR MAKING THE FILLING:
- Whisk together the sugar, cocoa powder, and cornstarch in a medium saucepan. Over medium heat, slowly add the milk, whisking constantly. Bring the mixture to a boil and continue to whisk for 2 minutes.
- Remove from heat and stir in the vanilla and butter until melted.
- Pour the pudding mixture over the crust, and place it in the fridge for at least 4 hours.
- Serve topped with whipped cream, if desired.