Chocolate Pudding Pie
Indulge in the decadent delight of a homemade Chocolate Pudding Pie, a no-fail dessert that's perfect for any occasion! This recipe features a buttery graham cracker crust that crisps up beautifully in the oven, filled with a luscious, from-scratch chocolate pudding made with rich cocoa powder, silky milk, and chopped semisweet chocolate for an extra velvety finish. The pie is chilled to perfection, ensuring every slice is smooth and creamy. Topped with fluffy whipped cream and optional chocolate shavings, this no-bake-inspired dessert is as stunning as it is indulgent. With its easy step-by-step method and charming balance of textures, this chocolate pie is sure to become your new favorite sweet indulgence. Perfect for holidays, gatherings, or a weekend treat, it’s a showstopper for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 0.5 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 3 cups Whole milk
- 4 units Egg yolks
- 4 ounces Semisweet chocolate, chopped
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream, for topping
- 2 tablespoons Chocolate shavings, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly.
Bake the crust for 8 to 10 minutes, until lightly golden. Let it cool completely on a wire rack.
In a medium saucepan, whisk together 1/2 cup granulated sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 5 to 7 minutes.
In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and cook for another 2 minutes, whisking constantly, until thickened.
Remove the saucepan from the heat and stir in the chopped chocolate and vanilla extract until smooth and fully melted.
Pour the pudding into the cooled crust and smooth the top with a spatula.
Cover the pie with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 3 hours or until fully set.
Before serving, top the pie with whipped cream and garnish with chocolate shavings, if desired.
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.3 g | 322% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 2080 mg | 90% | |
| Total Carbohydrate | 447.2 g | 163% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 281.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1391 mg | 107% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
