Old-Fashioned Chocolate Pudding Pie Recipe

If you have a soft spot for comforting, nostalgic desserts that bring a smile with every bite, then you are going to absolutely adore this Old-Fashioned Chocolate Pudding Pie Recipe. This classic treat combines a rich, velvety chocolate pudding with a crisp, buttery pie crust, creating the perfect balance of creamy and crunchy textures. Each spoonful bursts with deep chocolate flavor, enhanced by simple ingredients that come together to form a timeless dessert that feels like a warm hug from the inside out.

Ingredients You’ll Need

Don’t be fooled by the simplicity of the ingredients—each one plays a vital role in building the luscious texture and rich flavor of this pie. From the smoothness of whole milk to the richness of egg yolks, let’s break down what makes this classic pie so irresistible.

• Pre-baked 9-inch pie crust: Provides a sturdy, buttery base that holds the pudding without becoming soggy.
• Granulated sugar (1 cup): Sweetens the pudding perfectly without overpowering the chocolate notes.
• Unsweetened cocoa powder (1/4 cup): Delivers that deep, rich chocolate flavor essential to the pie’s character.
• Cornstarch (1/4 cup): Acts as the thickening agent to achieve that perfectly creamy pudding consistency.
• Salt (1/4 teaspoon): Balances the sweetness and intensifies the chocolate complexity.
• Whole milk (3 cups): Creates a smooth, silky pudding base that’s beautifully creamy.
• Large egg yolks (4): Add richness and help thicken the pudding for that luscious mouthfeel.
• Unsalted butter (2 tablespoons): Enhances the flavor and gives the pudding a glossy finish.
• Vanilla extract (1 teaspoon): Lifts and rounds out the flavors with its warm, aromatic touch.
• Whipped cream and chocolate shavings (optional): Offer a light, airy contrast and decorative flourish for serving.

How to Make Old-Fashioned Chocolate Pudding Pie Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your sugar, cocoa powder, cornstarch, and salt in a medium saucepan. This dry base ensures your chocolate pudding will have an even texture and consistent flavor. Taking care to mix these well at this stage will prevent any lumps and give you a smooth pudding later on.

Step 2: Incorporate the Milk Gradually

Slowly whisk the whole milk into the dry ingredients until the mixture is completely smooth. This gradual blending is key to avoiding clumps. Place the saucepan over medium heat and stir continuously until the pudding thickens and starts to bubble, usually around 6 to 8 minutes. This moment is when your kitchen begins to smell like rich chocolate heaven.

Step 3: Temper the Egg Yolks

Lightly beat the egg yolks in a separate bowl. To prevent scrambling, pour about half a cup of the hot mixture into the yolks slowly while whisking constantly. This tempering process gently raises the egg yolks’ temperature and prepares them to be safely folded back into the saucepan with the rest of the pudding mixture.

Step 4: Finish Cooking the Pudding

Return the tempered yolk mixture back to the saucepan and continue cooking over medium-low heat, stirring constantly for 2 to 3 more minutes. At this stage, the pudding will become thick and glossy—exactly the consistency you want for that silky filling. Don’t rush this step to preserve that perfect texture.

Step 5: Add Butter and Vanilla

Remove your pudding from the heat and stir in the butter and vanilla extract until fully melted and combined. The butter enriches the pudding with a luxurious creaminess, while the vanilla adds depth and a subtle sweetness that rounds out the bold chocolate flavor.

Step 6: Assemble and Chill

Pour the steaming pudding into your pre-baked pie crust and smooth the surface with a spatula for an even finish. Then, cover the pie with plastic wrap laid directly on top of the pudding to keep a skin from forming. Pop it in the refrigerator to chill for at least 4 hours; patience here rewards you with a slice of pure perfection.

How to Serve Old-Fashioned Chocolate Pudding Pie Recipe

Garnishes

For a delightful finishing touch, dollop some freshly whipped cream on each slice and sprinkle chocolate shavings over the top. The fluffy cream adds lightness that complements the dense pudding, while the shavings provide just a hint of texture and extra chocolate indulgence.

Side Dishes

Pair your chocolate pudding pie with fresh berries like raspberries or strawberries for a burst of tartness that cuts through the richness. A scoop of vanilla ice cream or a drizzle of caramel sauce can also elevate the experience even further, making every bite extraordinary.

Creative Ways to Present

Consider serving this pie in individual mini tart shells for elegant single servings at your next gathering. Alternatively, layer the pudding filling in clear glasses topped with crushed cookies and whipped cream to create a deconstructed pie parfait. These presentations impress guests while preserving all the classic flavors.

Make Ahead and Storage

Storing Leftovers

This pie keeps beautifully in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap or store in an airtight container to maintain that creamy texture and prevent it from absorbing other fridge odors.

Freezing

If you want to save some for later, you can freeze the pie, but keep in mind the texture may change slightly upon thawing. Wrap the whole pie tightly in plastic and foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving for best results.

Reheating

Since this is a chilled pudding pie, it’s best enjoyed cold. Avoid reheating, as the pudding filling may lose its signature creamy consistency and become grainy or watery.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade crust adds a wonderful personal touch and can be tailored to your taste. Just make sure it’s fully pre-baked and cooled before filling to avoid sogginess.

Is there a way to make this pie dairy-free?

Yes, you can substitute the whole milk with a dairy-free alternative like almond or oat milk, and use a vegan butter substitute. The texture might be slightly different, but the chocolate flavor will still shine through.

Why is it important to temper the egg yolks?

Tempering gradually raises the yolks’ temperature by mixing in a small amount of hot pudding before combining fully. This prevents the yolks from cooking too fast and turning into scrambled bits in your smooth pudding.

Can I use half-and-half instead of whole milk?

Using half-and-half will create an even richer, creamier pudding. It’s a lovely choice if you want to indulge and add extra decadence to your pie filling.

What can I do if the pudding is too thick or too thin after cooking?

If it’s too thick, gently whisk in a little more milk off the heat until the desired consistency is reached. If too thin, continue cooking a bit longer while stirring to allow more thickening, but be careful not to overcook or curdle.

Final Thoughts

This Old-Fashioned Chocolate Pudding Pie Recipe is an all-time favorite for a reason—it’s deliciously simple yet packed with rich, comforting flavors that bring everyone around the table together. I can’t recommend enough giving this classic a try, whether for family dinners, holiday celebrations, or whenever you crave a nostalgic chocolatey treat. Trust me, once you do, this pie will hold a special place in your dessert repertoire for years to come.

Old-Fashioned Chocolate Pudding Pie Recipe

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• Author: admin
• Total Time: 30 minutes plus at least 4 hours chilling
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Old-Fashioned Chocolate Pudding Pie features a rich, creamy cocoa pudding filling nestled in a flaky pre-baked pie crust. Made on the stovetop with simple pantry ingredients and chilled to set, this classic American dessert is topped with optional whipped cream and chocolate shavings for an indulgent finish.

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Ingredients

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Crust:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

Filling:

• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Topping (optional):

• Whipped cream
• Chocolate shavings

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Instructions

1. Mix dry ingredients. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until fully combined.
2. Add milk and cook. Gradually whisk in whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to bubble and thickens, about 6–8 minutes.
3. Temper egg yolks. In a separate bowl, lightly beat the egg yolks. Slowly pour about 1/2 cup of the hot pudding mixture into the yolks while whisking constantly to prevent curdling.
4. Combine yolks and pudding. Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Continue to cook over medium-low heat, stirring constantly, for another 2–3 minutes until thickened and glossy.
5. Add butter and vanilla. Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until the pudding is smooth and creamy.
6. Fill crust. Pour the hot pudding mixture into the pre-baked pie crust and smooth the top with a spatula.
7. Prevent skin formation. Cover the pudding surface directly with plastic wrap to prevent a skin from forming as it cools.
8. Chill to set. Refrigerate the pie for at least 4 hours until fully set and chilled.
9. Optional garnish and serve. Before serving, top with whipped cream and chocolate shavings if desired for added richness and decoration.

Notes

• For extra richness and creaminess, substitute half-and-half for whole milk in the pudding.
• This pie keeps well refrigerated for up to 3 days when covered properly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American