pudding chocolate pie recipe

Written BySheba G Updated On
pudding chocolate pie recipe
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The Best pudding chocolate pie recipe

I have been making this pudding chocolate pie recipe for years, and it’s a staple in our household. It’s a classic dessert that never goes out of style, and it’s perfect for any occasion. Whether it’s a family gathering, a holiday dinner, or just a Tuesday night treat, this pie is always a hit.

My kids love helping me make it, and they can’t get enough of the gooey chocolate pudding filling. I love that it’s easy to make and requires minimal ingredients, but the end result is impressive and decadent. This pie is more than just a dessert – it’s a tradition that I’m happy to pass down to my family.

I’ve experimented with different types of milk and flavorings over the years, but the original recipe remains my favorite. The combination of rich chocolate and creamy pudding is pure magic. I could eat this pie every day of the week and never get tired of it.

It’s a true comfort food that never fails to put a smile on my face. My family loves it when I make this pie for special occasions, but we also enjoy it as a regular treat. It’s a versatile dessert that can be served at any time of year, whether you’re celebrating a holiday or just need a pick-me-up on a cold winter day.

The best part about this recipe is that it’s incredibly easy to make. Even my kids can help with mixing the ingredients and assembling the pie crust. It’s a fun activity that we all look forward to doing together as a family.

The end result is well worth the effort – this pie is truly divine.

Pudding Chocolate Pie

Pudding Chocolate Pie

4.7 from 1174 votes

A rich and creamy pudding chocolate pie that combines a smooth chocolate filling with a flaky pie crust. Perfect for any chocolate lover.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Chocolate Pudding Filling

1 cup milk
1/2 cup heavy cream
1/2 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
4 oz semi-sweet chocolate, chopped
2 tbsp unsalted butter
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl combine flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 10 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough, leaving about 1 inch of overhang.
9Crimp the edges to seal.
10Prick the bottom and sides of the crust with a fork.
11Line the crust with parchment paper and fill it with pie weights or dried beans.
12Bake for 15-20 minutes, or until the edges are lightly golden.
13Remove the parchment and weights, and set the crust aside to cool.
14In a medium saucepan, combine milk, heavy cream, sugar, cornstarch, and salt.
15Whisk until smooth.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Boil for 1-2 minutes, or until the mixture is very thick.
18Remove from heat and add the chopped chocolate, stirring until it is completely melted and the mixture is smooth.
19Stir in the butter and vanilla extract until well combined.
20Pour the chocolate filling into the cooled pie crust.
21Smooth the top with a spatula.
22Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming.
23Refrigerate for at least 4 hours, or until the filling is set.
24Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 50mg🧂Sodium: 430mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 5g

📝Notes

Tips: For a smoother crust, use a food processor to combine the dough ingredients. Ensure the dough is well-chilled before rolling it out to prevent shrinkage. This pie can be made ahead of time and stored in the refrigerator for up to 3 days.

Watch Video Of How Pudding Chocolate Pie Works

This pudding chocolate pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix.

It’s easy to make ahead of time and can be stored in the refrigerator for up to 24 hours before serving.

If you do happen to have leftovers, don’t worry – they’ll still be delicious after storing them in an airtight container in the refrigerator for up to 3 days or freezing them for up to 2 months.

❓ Frequently Asked Questions About Pudding Chocolate Pie

Q: What type of milk should I use for this pudding chocolate pie recipe?

A: You can use any type of milk you prefer, such as whole milk, 2% milk, or even almond milk if you’re looking for a dairy-free option. However, keep in mind that using whole milk will give your pudding filling an extra-rich and creamy texture.

Q: Can I make this pudding chocolate pie recipe ahead of time?

A: Yes, you can make this pie ahead of time and store it in the refrigerator for up to 24 hours before serving. Just be sure to let it come to room temperature before serving so that the filling has time to set properly.

Q: How do I ensure that my pie crust doesn’t become soggy?

A: To prevent your pie crust from becoming soggy, make sure to bake it until it’s golden brown and crispy before adding the filling. You can also try brushing the crust with a little bit of egg wash or melted butter before baking for extra protection.

Q: Can I use low-fat chocolate chips instead of regular chocolate chips?

A: Yes, you can use low-fat chocolate chips if you prefer. However, keep in mind that using low-fat chocolate chips may affect the overall flavor and texture of your pudding filling.

Q: How do I store leftover pudding chocolate pie?

A: You can store leftover pudding chocolate pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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