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.
Ingredients
Scale
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
Instructions
- Mix dry ingredients. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until fully combined.
- 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.
- 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.
- 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.
- 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.
- Fill crust. Pour the hot pudding mixture into the pre-baked pie crust and smooth the top with a spatula.
- Prevent skin formation. Cover the pudding surface directly with plastic wrap to prevent a skin from forming as it cools.
- Chill to set. Refrigerate the pie for at least 4 hours until fully set and chilled.
- 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
