This Decadent Chocolate Pudding Pie is a dreamy dessert that combines rich, velvety chocolate with a crisp, buttery crust. Each bite melts in your mouth, offering a perfect balance of smooth pudding and a satisfying crunch. With just 30 minutes of prep and 30 minutes of baking, it’s surprisingly simple to create this indulgent treat. The four-hour chill time ensures the pudding sets to a luscious, creamy texture that’s worth the wait.
Whether you’re hosting a dinner party or treating yourself, this pie delivers pure chocolate bliss. The deep, cocoa-infused flavor is enhanced by a hint of sweetness, making it irresistible. Its luxurious texture and heavenly taste will leave everyone asking for seconds. Perfect for any occasion, this pie is a guaranteed crowd-pleaser that feels both special and comforting.
Ingredients for Decadent Chocolate Pudding Pie
- Pie Crust: 1 pre-made or homemade pie crust (9-inch/23cm)
- Chocolate Pudding Filling:
- 1 cup (6oz/170g) bittersweet chocolate, finely chopped (or semi-sweet for a sweeter taste)
- 2 tablespoons (1oz/28g) butter, softened
- 2 teaspoons vanilla extract
- 2 cups (16floz/480ml) heavy whipping cream
- ½ cup (4oz/115g) granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup (8floz/240ml) whole milk
- ¼ cup (1oz/28g) cornstarch
- Whipped Cream Topping:
- 1 ½ cups (12floz/360ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set to 375°F (190°C).
- Prepare the pie crust: Roll out the crust on a floured surface and line a 9-inch (23cm) pie tin. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights, prick the bottom, and bake for another 10-15 minutes until golden. Let cool.
- Make the filling: Place chopped chocolate, butter, and vanilla in a large bowl. Set a sieve over the bowl.
- Heat the cream mixture: In a saucepan over medium-low heat, combine heavy cream, sugar, and salt. Heat until simmering.
- Prepare the custard base: Whisk egg yolks and cornstarch in a bowl. Gradually whisk in milk until smooth.
- Combine mixtures: Slowly add the hot cream to the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring until thick enough to coat the back of a spoon.
- Strain and mix: Pour the custard through the sieve onto the chocolate. Let sit for 5 minutes, then whisk until smooth.
- Assemble the pie: Pour the pudding into the crust, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Make the topping: Whisk heavy cream, powdered sugar, and vanilla until soft peaks form. Top the pie and serve immediately. Store leftovers in the fridge for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Decadent Chocolate Pudding Pie with a drizzle of salted caramel sauce or a sprinkle of toasted hazelnuts for added texture. For a fruity twist, top with fresh raspberries or a dollop of raspberry coulis. If you’re feeling adventurous, a dusting of cocoa powder or shaved chocolate can make it even more indulgent.
Serve It Right: Presentation Tips
Slice the pie with a warm knife for clean edges, and garnish each piece with a swirl of whipped cream and a mint leaf for a touch of elegance. Serve alongside a scoop of vanilla ice cream or a cup of freshly brewed coffee to balance the richness of the chocolate.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the pie’s texture, avoid freezing, as the custard may separate. If the whipped cream topping softens, re-whip it briefly before serving for a fresh finish.
Time-Saving Hacks for Busy Bakers
Use a store-bought pie crust to cut down on prep time. For the filling, chop the chocolate and measure ingredients ahead of time. If you’re short on chilling time, place the pie in the freezer for 1-2 hours instead of refrigerating overnight—just be sure to let it sit at room temperature for 10 minutes before serving.
Equipment Essentials for Success
A 9-inch pie tin and parchment paper are must-haves for baking the crust. A fine-mesh sieve ensures a smooth custard, and a stand mixer or hand whisk makes whipping the cream a breeze. Don’t forget a rubber spatula for scraping every last bit of chocolate pudding into the crust!
Decadent Chocolate Pudding Pie
Ingredients
1 pie crust
Chocolate Pudding Filling
- 1 cup bittersweet chocolate, finely chopped (6oz/170g)
- 2 tablespoons butter, softened (1oz/28g)
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream (16floz/480ml)
- ½ cup granulated sugar (4oz/115g)
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup whole milk (8floz/240ml)
- ¼ cup cornstarch (1oz/28g)
Topping:Whipped Cream Topping
- 1 ½ cups heavy whipping cream (12floz/360ml)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the pie crust and line a 9-inch (23cm) pie tin with it. Line the crust with parchment paper, fill with pie weights and bake for 15 minutes.
- Remove the pie weights, prick the bottom and bake for another 10-15 minutes, or until the pastry is dry and lightly golden.
- Let cool while you make the filling: place the chopped chocolate, butter and vanilla extract in a large mixing bowl and set a sieve over the bowl.
- In a medium saucepan over medium-low heat, add the heavy cream, sugar and salt and heat until simmering.
- In a medium sized mixing bowl, whisk the egg yolks and cornstarch together. Whisk in the milk until smooth.
- One ladleful at a time and whisking constantly, at the hot cream mixture to the egg mixture until it is all combined, then return this mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
- Immediately pour the custard through the sieve and onto the chopped chocolate. Discard any solids in the sieve and let the mixture rest without stirring for 5 minutes.
- After 5 minutes, gently begin to whisk the custard until the now melted chocolate is fully incorporated.
- Pour the chocolate pudding into the prepared crust, place plastic wrap directly on the surface of the pudding and refrigerate until cold and set, at least 4 hours or overnight.
- When ready to serve, make the topping: combine the heavy whipping cream, powdered sugar and vanilla extract in a medium mixing bowl and whisk until soft peaks form. Top the pie with the whipped cream and serve immediately. Store leftovers in a covered container in the refrigerator for up to 2 days.
