Chocolate Pudding Pie

Today I am partnering with my friends at American Dairy Association Mideast to bring you dessert. I’m honored to have been working with them for several years now and I love sharing the stories of the hard-working dairy farmers that put food on our tables. These guys work 365 days a year caring for their cows, including holidays.

Dairy is an essential ingredient in my kitchen and in my daily diet. Milk is packed with calcium and protein. Did you know that milk also adds a bit of sweetness to recipes and encourages the browning reactions in desserts like pie crust and cookies? And of course, it’s an essential ingredient for pudding.

Step 2: Make the Pudding

1. Prepare the milk mixture. Whisk together the milk, sugar, and cocoa powder until warm. The sugar should dissolve.
2. Temper the eggs. Gently whisk the egg yolks. Add a small amount of the warmed milk and whisk quickly, to avoid cooking the eggs. Return to the milk mixture and whisk to combine.
3. Thicken the pudding. Make a cornstarch slurry and add it to the saucepan. Continue whisking and cooking until the pudding thickens and lightly bubbles. It should coat the outside of the pan as it thickens.
4. Add the chocolate. Whisk in the chocolate until completely incorporated. Stir constantly, cooking until bubbles start to break the surface. Remove from heat and whisk in the vanilla.
5. Strain. Strain the pudding through a fine sieve back into the bowl and transfer to the prepared pie crust.
6. Chill. Place plastic wrap directly on the surface of the pudding, poking a few holes to allow heat to escape. Cool on the counter for 60 minutes then refrigerate for at least 2 to 4 hours, until the pudding has set.

Step 3: Add the Toppings

Beat the heavy whipping cream in the chilled bowl, using an electric mixer on high. Once soft peaks form, slowly add in the powdered sugar. Beat until stiff peaks form then spread over the cooled and set pudding. Top with chocolate shavings if desired.

How Do I Know When The Pudding is Done?

Once you’ve added all the ingredients (except the chopped chocolate), you’ll cook the pudding slowly over medium heat. The mixture will thicken, coating the side of the pan and the bubbles on top will start to disappear. Once the milk starts to lightly boil, and large bubbles are breaking the surface, it’s time to add the chocolate. 

Slowly add the chocolate and continue whisking until it’s melted. Pay close attention and continue whisking until you see large bubbles starting to break the surface again. Remove from the heat and immediately stir in the vanilla extract.

The consistency should be thick, but pourable and it will further thicken as it sets. 

How Long Does It Take Homemade Pudding to Set?

You’ll need a few hours. I let it sit on the counter for 30-60 minutes until it is partially cooled then I refrigerate it for 2-4 hours. Be sure the pudding is completely set before you add the whipped topping.

Tips for Success

These tips will help you achieve the best chocolate pie, that’s smooth, creamy, and oh-so-chocolatey.

• Slowly heat the milk.  You should be using medium to medium-low heat. If you think the milk is burning, or sticking to the bottom of the pan, turn down the heat and be sure to stir frequently.
• Make a slurry with the cornstarch. Take a couple tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan. This allows the corn starch to dissolve easier and helps eliminate any grainy texture.
• Strain the pudding. Strain the pudding through a fine sieve into a bowl or directly into the cooled pie crust to remove any dry ingredients that did not fully dissolve. Don’t scrap the bottom of the saucepan, you don’t want any of that in your pie filling. 
• Cover the surface of the pudding with plastic wrap. This is to prevent a skin from forming. I recommend using a toothpick to poke a couple of holes to vent the warm air as well. Cool on the counter for 30-60 minutes before refrigerating to prevent further condensation.
• How to easily slice the pie. Now it’s always difficult to cleanly remove the first slice of any pie, but if you take a knife or angled spatula and gently slide it along the outside edge of the crust, it will help to loosen it up before you lift the slice out. 

Serving Suggestions

If you don’t want to make the homemade whipped topping, you can also use Cool Whip or whipped cream from the store. I also like to add some chocolate shavings for the presentation.

Keep the chocolate pie refrigerated until it’s time to serve.

Can This Be Made Ahead Of Time?

Yes! It keeps very well in the refrigerator, but it’s best consumed within the first 48 hours, as the graham cracker crust will start to soften after that. I recommend preparing 24 hours in advance of serving whenever possible.

How to Store

This pie has to be refrigerated. Once cooled you can add the homemade whipped cream, and then store covered or in an airtight container.

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest.

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More homemade pie recipes you’ll love

• Homemade Coconut Cream Pie
• German Chocolate Pie
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