Chocolate Pudding Pie
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.
Why 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.
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!
Let’s go through each step.
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.
- 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 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.
- 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.
- 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.
- 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
- Add the sugar, cocoa powder and corn starch 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.
- Then add 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.
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.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other Recipes You Might Like!
Chocolate, Coconut And Lime Tart
Double Chocolate Mousse Cake
Chocolate Sauce
Simple and Easy Flourless Chocolate Cake
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Chocolate Pudding pie
Serves 12
Ingredients
Pie Crust
- 2 1/4 cups / 380 g all-purpose flour
- 2 tbsp caster sugar
- 1 tsp salt
- 1 cup / 250 g unsalted butter, cold and cubed
- 3/4 tbsp / 225 g iced water
- 1 tbsp white vinegar
Egg Wash
- egg white
Chocolate Pudding
- 1/3 cup / 70 g caster sugar
- 3 tbsp cocoa powder
- 3 tbsp corn starch
- 2 eggs
- 2 egg yolks
- 2 1/2 cups / 625 ml milk, hot
- 1 1/4 cups / 120 g dark chocolate
Whipped Cream
- 2 1/2 cups / 625 ml heavy cream
- 1 tsp vanilla extract
- 1/2 cup / 125 ml chocolate sauce
Learn How To Make it! [VIDEO]
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.
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.
6 comments
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. 🙂
Oh dear! I’ve just updated the recipe. Sorry about that Tiffany! N x
Hi love the recipe
just you have missed out on butter on ur list of ingredients for pie.
Hi Ritika! Oh dear, I have! Thanks so much for letting me know. I’ve just updated the recipe 🙂 N x
Hi Nick, love the recipe; thinking of making it for our family Easter celebrations.
Could you please clarify the use of egg white to seal the pastry case.
In your overview – step 15 – you take the cooked pie shell out of the oven and brush with egg white. Whilst in the recipe – step 7 – you brush the pie shell then return to the oven to bake for 10 minutes. The video also shows that you brush the pie with egg white and it’s done. Should the shell be baked after brushing with egg white? Thanks for your great recipes.
Hi Rett! Thanks for pointing that out. I’ve gone ahead and edited the post to not include baking for an extra 10 minutes.