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Chocolate Pudding Pie

by Nick Makrides
Indulgent Chocolate Pudding Pie with slice taken out.

Nicks’s favourite thing…

Chocolate Pudding Pie! I love how silky smooth the filling is! It’s so easy to make too! I love the crispy pie crust, and I love the whipped cream. But what do I love the most? That chocolate swirl in the cream. I use my chocolate sauce recipe to create it.

What does Chocolate Pudding Pie taste like?

Did I mention this chocolate pudding pie is indulgent It’s got a crispy base? And there’s a little magic trick to getting that pie crust to stay crispy. Even with the pudding filling in it. The filling is delicate, chocolatey, and silky smooth.

Close up, top down shot of Indulgent Chocolate Pudding PieWhy does my dough look crumbly before putting it in the fridge?

The mixture will look crumbly and may crack as you try to bunch it all up but letting it rest in the fridge allows the flour to soak up the water you added and will make it come together.

Pie Crust: Can I re-use the dried beans?

Yes! For this chocolate pudding pie recipe, I recommend using dried chickpeas to help weigh the dough down before baking. It will stop the dough from bubbling up and keep the dough nice and neat and even. Once you’ve used the dried beans, let them cool completely before storing them in a container or zip lock back to use again.

Ingredients photo for Chocolate Pudding Pie

What ingredients will I need?

Pie Crust

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Salt – I used fine salt for this recipe.

Unsalted butter – If using salted butter, leave out the salt. Also, make sure your butter is chilled for both the pudding and pie crust.

Iced water – this will help keep the dough cool while you work with it so the butter doesn’t melt or softened too much.

White vinegar – this is a magical ingredient in pie dough. It helps add moisture in the dough but evaporates as it bakes. It won’t add any weird flavour or aftertaste either.

Egg white – The egg whites acts as a barrier between the wet filling and the pie crust and keeps it from going soggy. Brushing the egg white on just after it’s come out of the oven will cook the thin egg white layer as you brush it on.

Cocoa powder – I used unsweetened cocoa powder.

Corn starch – This will help thicken the pudding making is sliceable.

Eggs – I used large eggs at room temperature.

Milk – I used whole milk but you can use skim milk if you like.

Dark chocolate – I used dark cooking chocolate. Make sure you use really good quality chocolate because it’s the star of the show with this pie!

Heavy cream – this is the kind you use for whipping. It must have at least 30% fat content.

Vanilla extract – Use a really good quality vanilla extract. It makes all the difference with chocolate desserts and adds another flavour not to the dessert.

Chocolate sauce – I have a recipe for this on the site! It’s easy to make and only needs one bowl and a microwave!

Top down shot of bare Indulgent Chocolate Pudding Pie

Let’s go through each step.

Pie Crust

Chocolate Pudding Pie Instructional Image 01

  1. Add the flour, sugar and salt into the bowl of a food processor and pulse to combine.
  2. Then add the cold butter and pulse until the butter is the size of lentils.

Chocolate Pudding Pie Instructional Image 02

  1. Add the iced water and vinegar and pulse to help combine everything.
  2. Placed a large piece of plastic wrap on your work bench and wrap the dough up. Squeeze the dough together into a disk and place in the fridge for 1 hour.

Chocolate Pudding Pie Instructional Image 03

  1. Sprinkle a little flour on your work bench and your rolling pin and roll the dough out.
  2. Continue flipping the dough over and around as you roll it to ensure it’s all once even thickness. You want to roll it to about a 1/4-inch thickness and about 12” in diameter.

Chocolate Pudding Pie Instructional Image 04

  1. Sprinkle your rolling pin with a little flour and carefully drape the pastry dough over it to help you transfer it over your pie or tart tin.
  2. Carefully lift the edges and allow them to naturally fall into the edge and bottom of your tin.

Chocolate Pudding Pie Instructional Image 05

  1. Cut off or fold the excess pie dough at the top leaving just a little bit of excess to go above the height of your pie tin.
  2. Use a fork to prick holes in the bottom of your pie crust. This will prevent it from bubbling up as it bakes.

Chocolate Pudding Pie Instructional Image 06

  1. Place some baking paper on the inside of your pie crust.
  2. Fill it with baking beads or dried beans like red beans or chickpeas. Bake on for 15 minutes.

Chocolate Pudding Pie Instructional Image 07

  1. Take the pie crust out of the oven and carefully lift the chickpeas out of the pie crust.
  2. Wrap the top of the pie crust in foil to stop it from browning too much. Bake for a further 10 minutes. Once baked, allow to cool to room temp before adding filling.

Chocolate Pudding Pie Instructional Image 08

  1. Once golden, take out of the oven and brush with beaten egg white. This will stop your pie crust from going soggy once the filling goes in.

Chocolate Pudding

Chocolate Pudding Pie Instructional Image 09

  1. Add the sugar, cocoa powder and corn starch to a medium sized mixing bowl. Use a whisk to whisk together.
  2. Add the eggs and egg yolks and whisk until well combined.

Chocolate Pudding Pie Instructional Image 10

  1. Add about 1/4 cup of the hot milk and whisk.
  2. Place all of the mixture into a large saucepan.

Chocolate Pudding Pie Instructional Image 11

  1. Then add the remaining milk.
  2. Whisk on medium heat until the mixture thickens. About 6 minutes.

Chocolate Pudding Pie Instructional Image 12

  1. Add the chocolate and mix until melted into the custard.
  2. Run the mixture through a sieve into the butter pie shell.

Chocolate Pudding Pie Instructional Image 13

  1. Use a spoon or spatula to smoothen and spread out evenly. Chill in the fridge for 2 hours or overnight.

Whipped Cream

Chocolate Pudding Pie Instructional Image 14

  1. Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let’s Decorate!

Chocolate Pudding Pie Instructional Image 15

  1. Add the whipped cream on top. Spread around using a spoon.
  2. Drizzle with chocolate sauce and swirl into the cream. Slice and serve.

Slice of Indulgent Chocolate Pudding Pie with fork full take out.

My Top Tips!

  • When making the pie crust, place on a baking tray to make transporting it in and out of the oven easier.
  • The easiest way to transfer the pie dough to the pie crust, is to use the rolling pin. Drape it over the rolling pin first and then  lift it up before un-rolling into the pie dish.
  • The best way to put the dough into the tin? don’t stretch the dough to the bottom. It will cause your pie crust to shrink as it bakes. Instead, carefully encourage it to naturaly fall into the pie tin.

Other Recipes You Might Like!

Side shot slice of Indulgent Chocolate Pudding Pie

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I hope you guys enjoyed this simple but delicious chocolate pudding pie recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Slice of Indulgent Chocolate Pudding Pie with fork full take out.

Chocolate Pudding pie

Serves 12

4.8 from 5 votes
Prep Time: 45 mins
Cook Time: 55 mins
Total Time: 5 hrs 40 mins
Course: Dessert
Cuisine: American

Ingredients

Pie Crust

  • 2 1/4 cups all-purpose flour
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 3/4 tbsp iced water
  • 1 tbsp white vinegar

Egg Wash

  • egg white

Chocolate Pudding

  • 1/3 cup caster sugar
  • 3 tbsp cocoa powder
  • 3 tbsp corn starch
  • 2 eggs
  • 2 egg yolks
  • 2 1/2 cups milk, hot
  • 1 1/4 cups dark chocolate

Whipped Cream

  • 2 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup chocolate sauce


Instructions

Pie Crust

  • Add the flour, sugar and salt into the bowl of a food processor and pulse to combine. Then add the cold butter and pulse until the butter is the size of lentils. Add the iced water and vinegar and pulse to help combine everything.
  • Placed a large piece of plastic wrap on your work bench and wrap the dough up. Squeeze the dough together into a disk and place in the fridge for 1 hour.
  • Preheat your oven to 170°C / 325°F. For this recipe you’ll need a 3” tall, 9-inch deep tart tin with removable bottom.
  • Once your dough has rested take it out of the fridge and unwrap it. Allow it to rest at room temperature for 10 minutes. Sprinkle a little flour on your work bench and your rolling pin and roll the dough out. Continue flipping the dough over and around as you roll it to ensure it’s all once even thickness. You want to roll it to about a 1/4-inch thickness and about 12” in diameter.
  • Sprinkle the rolling pin with a little flour and carefully drape the pastry dough over it to help you transfer it over your pie or tart tin. Carefully lift the edges and allow them to naturally fall into the edge and bottom of your tin. Cut off or fold the excess pie dough at the top leaving just a little bit of excess to go above the height of your pie tin. Use a fork to prick holes in the bottom of your pie crust. This will prevent it from bubbling up as it bakes.
  • Place some baking paper on the inside of your pie crust. Fill it with baking beads or dried beans like red beans or chickpeas. Bake on for 15 minutes.
  • Take the pie crust out of the oven and carefully lift the chickpeas out of the pie crust. Brush the bottom and sides of the pie crust with egg white. This will help seal up your pie crust to prevent liquids from leaking through the pie crust after having pricked it with the fork. Bake for a further 10 minutes. Once baked, allow to cool to room temp before adding filling.

Chocolate Pudding

  • Add the sugar, cocoa powder and cornstarch to a medium sized mixing bowl. Use a whisk to whisk together. Add the eggs and egg yolks and whisk until well combined. Add about 1/4 cup of the hot milk and whisk.
  • Place all of the mixture into a large saucepan along with the remaining milk. Whisk on medium heat until the mixture thickens. About 6 minutes. Add the chocolate and mix until melted into the custard.
  • Run the mixture through a sieve into the butter pie shell. Use a spoon or spatula to smoothen and spread out evenly. Chill in the fridge for 2 hours or overnight.

Whipped Cream

  • Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let's Decorate!

  • Add the whipped cream on top. Spread around using a spoon. Drizzle with chocolate sauce and swirl into the cream.Slice and serve.

Notes

This Pie can be stored in an airtight container for up to three days.

Nutrition

Calories : 464kcal
Carbonhydrates: 39g
Protein: 7g
Fat: 29g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 9g
Trans Fat : 1g
Cholesterol: 128mg
Sodium: 274mg
Potassium : 273mg
Fiber: 3g
Sugar : 10g
Vitamin A: 819IU
Vitamin C: 1mg
Calcium: 66mg
Iron: 4mg
Nutrition Disclosure

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4 comments

tiffany August 4, 2021 - 8:20 am

looooks sooo good!
p.s atm the chocolate sauce link also goes to the double choc mousse cake… which i had to read through also as that looks amazing. Off to search for the choc sauce recipe. 🙂

Reply
Nick Makrides September 19, 2021 - 5:42 am

Oh dear! I’ve just updated the recipe. Sorry about that Tiffany! N x

Reply
Ritika August 21, 2021 - 6:31 am

Hi love the recipe
just you have missed out on butter on ur list of ingredients for pie.

Reply
Nick Makrides September 19, 2021 - 3:13 am

Hi Ritika! Oh dear, I have! Thanks so much for letting me know. I’ve just updated the recipe 🙂 N x

Reply

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