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My Ultimate Chocolate Pudding Pie
This pie is pure chocolate heaven. I started making it for my son's birthday years ago and now it's our most requested family dessert. The homemade pudding makes all the difference smooth as silk and deeply chocolatey. Every time I bring it to gatherings people can't believe it's made from scratch.
You Need This in Your Life
What I love about this pie is how simple yet impressive it is. The chocolate cookie crust comes together in minutes no baking needed. That silky pudding filling gets topped with clouds of fresh whipped cream. My daughter says it tastes like the most luxurious chocolate cream pie from a fancy bakery.
Let's Gather Our Ingredients
- Chocolate Cookie Crust: 2 cups finely crushed chocolate cookies, 6 tbsp melted butter.
- Homemade Chocolate Pudding: 3 cups whole milk, ⅔ cup granulated sugar, ⅓ cup cocoa powder, 3 tbsp cornstarch, ¼ tsp salt, 3 egg yolks, 1 tsp vanilla extract.
- Sweetened Whipped Cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla extract.
Time to Create Some Magic
- Make the Crust
- Combine crushed chocolate cookies and melted butter. Press the mixture into a 9-inch pie dish to form an even crust. Chill in the refrigerator while preparing the pudding.
- Prepare the Chocolate Pudding
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly, until thickened. Remove from heat and temper the egg yolks by adding a small amount of the hot mixture, then return to the saucepan. Cook for 2 more minutes. Stir in vanilla extract and pour the pudding into the prepared crust.
- Chill the Pie
- Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- Top with Whipped Cream
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pudding pie. Garnish with chocolate shavings if desired.
- Serve and Enjoy
- Slice and serve chilled for the creamiest, most satisfying dessert.
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My Secret Tips
After countless pies I've learned the importance of getting those cookies super fine for the crust. My food processor is my best friend here. Always use whole milk for the pudding trust me on this. The real game changer is letting it chill properly. I whip the cream until it's just stiff enough to hold its shape my family loves when I pipe it into pretty swirls.
Plan Ahead and Save Some
This pie keeps beautifully in the fridge for about 3 days though it rarely lasts that long in my house. When I'm hosting dinner parties I make the crust and pudding part a couple days ahead then add the fresh whipped cream right before serving. Everyone thinks I spent hours in the kitchen that day.
Frequently Asked Questions
- → Can I make this pie ahead of time?
- Yes, this pie can be made up to 24 hours in advance. Store it in the refrigerator, and add the whipped cream topping just before serving for best results.
- → Why do I need to cover the pudding with plastic wrap?
- Pressing plastic wrap directly onto the surface of the pudding prevents a skin from forming on top. This keeps the pudding smooth and silky throughout.
- → What if I don't have a deep-dish pie plate?
- If using a regular pie plate, you may have extra pudding. Save any excess pudding in small cups and refrigerate for a separate treat.
- → How do I prevent curdling the eggs?
- Pour the warm chocolate mixture into the egg mixture very slowly while whisking constantly. This method tempers the eggs and prevents them from curdling.
- → How long does this pie need to set?
- The pie needs a minimum of 4 hours in the refrigerator to set properly, but overnight chilling works best for the firmest texture.