Simple Chocolate Pudding Pie Recipe
Written by MasterClass
Last updated: Feb 25, 2022 • 2 min read
Indulge your sweet tooth with this easy chocolate pie recipe.
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What Is Chocolate Pie?
A chocolate pie is a dessert featuring a pie crust and a chocolate filling. Some chocolate pies are baked, such as chocolate buttermilk pie and chocolate chess pie, but many feature a no-bake chocolate filling, such as chocolate pudding or custard. A chocolate cream pie usually features a whipped topping made with whipped cream or meringue.
5 Tips for Making Chocolate Pie
Follow these tips to make a delicious chocolate pie at home.
- 1. Blind bake your pie crust. Blind-baking is the process of baking a pie shell or crust without the filling. The blind-bake, above all, ensures a crisp crust. When a chocolate custard hits an unbaked shortcrust dough, the liquid does what you’d expect: it seeps all the way down to the bottom of the pan and ruins all hope of buttery flakes. Baking the crust on its own prevents this from happening. If you use a store-bought pie shell or a no-bake graham cracker crust, you can skip this step.
- 2. Plan ahead. If you're blind-baking your pie crust, you'll need to budget time for the pie crust to cool down, before adding the filling. Additionally, most chocolate pie fillings need a few hours in the refrigerator to fully set. If you pull your pie out too early, or pour filling into a hot crust, it may turn into a runny mess. Make sure your pie crust is at room temperature.
- 3. Add mix-ins. Whisk peanut butter into the pudding mixture or a bit of coffee to add flavor.
- 4. Experiment with pie crusts. You can mix pecans into the pie crust to make a chocolate pecan pie, or make a cookie crust with oreo cookies.
- 5. Cover your pudding. Tightly cover your pudding with plastic wrap to prevent skin from forming on the top of the dessert.
Creamy Chocolate Pie Recipe
makes
1 9-inch pieprep time
30 mintotal time
cook time
Ingredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Fit your rolled-out dough into a pie dish, gently pressing it into the ridges with your fingers.
- 3
Trim any excess, and seal the edges.
- 4
Line with a sheet of parchment paper, fill with either pie weights or beans, and bake pie crust for 20 minutes.
- 5
Remove the weights and parchment, and bake until golden brown and fully cooked, about 20–30 more minutes.
- 6
Let cool completely.
- 7
In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, espresso powder, and salt.
- 8
In a large bowl, whisk together egg yolks, milk, cream, and vanilla.
- 9
Slowly add the wet ingredients to the dry ingredients, constantly whisking until smooth.
- 10
Bring the saucepan to the stovetop and cook, continuing to whisk, over medium-high heat.
- 11
When the mixture comes to a boil, reduce to medium heat.
- 12
Keep whisking until the mixture thickens, about 5 minutes.
- 13
Remove the mixture from the heat and whisk in chocolate chips and butter.
- 14
Set a fine-mesh strainer over a large bowl.
- 15
Using a rubber spatula, scrape and pour the chocolate filling through the strainer into the bowl.
- 16
Pour the chocolate filling into the baked pie crust and smooth using a rubber spatula.
- 17
Cover with plastic wrap, pressing the plastic wrap to the surface of the chocolate filling.
- 18
Refrigerate until custard is set, at least 4 hours.
- 19
Top the pudding with whipped cream and shaved chocolate, if desired.
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