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Finished easy chocolate pudding pie on a white ceramic pie plate, one neat slice removed and plated beside it

Easy Chocolate Pudding Pie

A chilled chocolate pudding pie with a crisp chocolate cookie crust, smooth homemade pudding filling, and whipped cream topping. The refrigerator does most of the work after the stovetop filling is cooked until thick.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 24 chocolate sandwich cookies finely crushed
  • 5 tablespoons unsalted butter melted
Filling
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 2 3/4 cups whole milk
  • 3 large egg yolks
  • 4 ounces semi-sweet chocolate finely chopped
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 1/2 teaspoons vanilla extract
Topping
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract for topping
  • 1 ounce chocolate curls or shaved chocolate optional

Method
 

  1. Use a 9-inch pie plate and make room in the refrigerator before you start.
Crust
  1. Heat the oven to 350 degrees F.
  2. Stir the crushed chocolate cookies and 5 tablespoons melted butter together in a bowl until the crumbs look like damp sand.
  3. Press the crumbs firmly into the bottom and up the sides of the pie plate.
  4. Use the bottom of a measuring cup to pack the crust down.
  5. Bake the crust for 8 minutes.
  6. Cool the crust completely on a wire rack.
Filling
  1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
  2. Break up any cocoa lumps before adding the milk.
  3. In a separate bowl, whisk the milk and egg yolks until smooth.
  4. Slowly pour the milk mixture into the cocoa mixture while whisking.
  5. Set the saucepan over medium heat.
  6. Cook, whisking often at first and then constantly once it starts to steam.
  7. Cook for 6 to 8 minutes, until the pudding bubbles in thick, slow plops and coats the whisk.
  8. Let the pudding bubble for 60 seconds while whisking.
  9. Remove the pan from the heat.
  10. Stir in the chopped chocolate, 2 tablespoons butter, and 1 1/2 teaspoons vanilla until the filling is glossy and smooth.
Assembly
  1. Pour the warm pudding into the cooled crust.
  2. Smooth the top with a spatula.
  3. Press a piece of plastic wrap directly onto the surface if you do not want a skin to form.
  4. Refrigerate for at least 4 hours, or overnight.
  5. Chill until the center feels firm with a gentle jiggle.
Topping
  1. Before serving, beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla with a hand mixer until soft peaks form.
  2. Spread or pipe the whipped cream over the chilled pie.
  3. Finish with chocolate curls or shaved chocolate if you like.
Serving
  1. Slice with a sharp knife, wiping the blade between cuts for neat pieces.

Notes

Crush the cookies finely and pack the crust firmly with a measuring cup. Use whole milk for the creamiest filling, whisk constantly once the pudding thickens, and let it bubble for a full minute. Chill at least 4 hours, though overnight is even better. Cover and refrigerate for up to 4 days; if topped with whipped cream, it is best within 2 days.