This easy Chocolate Pudding Pie is made with real chocolate and a buttery graham cracker crust, topped with homemade whipped cream topping.
For the crust
- 1 ½ cups (135g) graham cracker crumbs
- ¼ cup (55g) packed light brown sugar
- 7 tablespoons (98g) butter, melted
For the pudding
- 3 cups whole milk
- ½ cup (95g) granulated sugar
- 1 tablespoon (7g) cocoa powder
- 2 large egg yolks
- 3 tablespoons (28g) corn starch
- 8 ounces (226g) dark chocolate bar, chopped
- 2 teaspoons pure vanilla extract
For the topping
- ¾ cup (177ml) heavy whipping cream
- 3 tablespoons (24g) powdered sugar
- Chocolate shavings (optional)
For the crust
- Combine the ingredients in a medium-size bowl and mix thoroughly until crumbs are well coated. Press the crumbs into the pan until densely packed.
- Bake at 325°F for 8-10 minutes. Remove from oven and cool completely.
For the pudding
- Heat the milk with dry ingredients: In a medium sauce pan, whisk the milk, sugar and cocoa powder together and heat over medium-low heat until warm.
- Temper the egg yolks: In a small bowl gently whisk 2 egg yolks. Add 2-3 tablespoons of the warmed milk and into the egg yolks and whisk, then pour thee yolks back into the pudding and whisk to combine.
- Make a slurry with the corn starch: Add 2-3 tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan and whisk to combine.
- Cook until thickened: Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure its thickened before moving onto the next step.
- Add the chocolate: Slowly add chocolate and continue whisking until it’s completely incorporated. Cook for 2-4 minutes, until bubbles start to break the surface, stirring constantly.
- Add the vanilla: Remove the pudding from the heat and whisk in the vanilla extract.
- Strain the pudding: Strain the pudding through a fine sieve into a bowl and then transfer to the prepared pie crust. Cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
- Cool and refrigerate: Allow the pudding to cool on the counter for 30-60 minutes before refrigerating. Refrigerate 2-4 hours until the pudding has cooled and is firm.
For the whipped cream
- Chill the bowl: Once the pie is completely cooled and set, prepare the whipped cream. Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on high speed until soft peaks form.
- Add the powdered sugar: Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pudding. Top with chocolate shavings (optional).
- Storing this pie: This pie must be refrigerated and 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.
- Chocolate bars are best for this recipe instead of chocolate chips. I prefer dark chocolate, but any type of chocolate will work,
- Pro tip for slicing: Once sliced, 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.
- Category: Pie
- Method: Stovetop
- Cuisine: American
Keywords: homemade pudding, chocolate pudding, chocolate pudding pie, pie recipe, thanksgiving pies, easy chocolate pie