Delicious Chocolate Pudding Pie with Chocolate Crust & Whipped Cream
It’s chocolate pudding pie filling in a chocolate pie crust and topped with real whipped cream. What’s not to love about this super simple recipe?
How much do I love chocolate? Let me count the ways. In fact, as much as I love my various berry pies, chocolate pudding pie might be my favorite. It’s pudding in a pie crust and topped with whipped cream. What’s not to love? I’ll take you from start to finish making this pie from scratch, but you can go the pre-made route on any aspect of this recipe. Don’t have time to make a crust? Feel free to purchase one. The same goes for whipped cream. Nothing tastes quite as good as homemade, but if this is new to you it might be best to start slowly.
Chocolate Pie Crust
This crust works great not only for chocolate pudding pie but also for cheesecake and most fruit pies.
Ingredients
- 1 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Oil
- 1/4 cup Cold Unsalted Butter (sliced into pats)
- 3 to 5 tablespoons cold water
Instructions
Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles a coarse meal. Add the butter pats, tossing to coat. Stir in the water (the colder the better), a tablespoon at a time, just until the dough gathers itself into a ball.
Chill in the refrigerator for 1 hour.
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2 inch. Turn the dough sideways and repeat it two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate. Roll the dough around the rolling pin and transfer it to the dish. Trim off any excess, then roll and crimp the edge.
Bake in a preheated 375°F oven for 20 minutes.
Chocolate Pudding Pie Filling
Ingredients
- 1 Pie Crust (see above)
- 6 cups Whole Milk
- 1-1/2 cups Sugar
- 6 tablespoons Cornstarch
- 6 tablespoons Cocoa
Instructions
In a large saucepan, whisk together sugar, cornstarch, and cocoa. Whisk in milk and stir continuously over medium heat until the mixture thickens and is bubbling.
Let mixture cool for 3-5 minutes and then pour into prepared pie crust. Allow to cool at room temperature for one hour and then transfer to the refrigerator to cool completely.
Homemade Whipped Cream
Whipped cream is one of those things that you buy because you think it must be so hard to make. In reality, it’s super easy. Three ingredients and just a few minutes and you will have real whipped cream, which is 100 times better than the fake stuff.
Ingredients
- 1 cup Heavy Cream
- 1 tablespoon Confectioners Sugar
- 1 teaspoon Vanilla Extract
Instructions
In a large bowl, whip cream until stiff peaks are starting to form. Beat in vanilla and sugar until sturdy peaks form. Make sure not to over-beat or your whipped cream will then become lumpy and butter-like. Once it’s reached the perfect consistency you can dollop or spread it all over your chocolate pudding pie!
Delicious Chocolate Pudding Pie with Chocolate Crust & Whipped Cream
This post may contain paid links. If you make a purchase through links in this recipe, I may earn a commission.
Ingredients
Crust Ingredients
- 1 c. All-Purpose Flour
- ¼ c. Unsweetened Cocoa Powder
- 2 tbsp. Sugar
- ½ tsp. Salt
- ¼ c. Butter, Unsalted sliced into pats
- 3-5 tbsp. Water
Pie Filling Ingredients
- 6 c. Whole Milk
- 1-1/2 c. Sugar
- 6 tbsp. Cornstarch
- 6 tbsp. Cocoa
Whipped Cream Ingredients
- 1 c. Heavy Cream
- 1 tbsp. Confectioners Sugar
- 1 tsp. Vanilla Extract
Instructions
Start with the crust
- Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles coarse meal.1 c. All-Purpose Flour, 1/4 c. Unsweetened Cocoa Powder, 2 tbsp. Sugar, 1/2 tsp. Salt
- Add the butter pats, tossing to coat. Stir in the water (the colder the better), a tablespoon at a time, just until the dough gathers itself into a ball.1/4 c. Butter, Unsalted, 3-5 tbsp. Water
- Chill in the refrigerator for 1 hour.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough sideways and repeat two more times.
- Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
- Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate.
- Roll the dough around the rolling pin and transfer to the dish. Trim off any excess, then roll and crimp the edge.
- Bake in a preheated 375°F oven for 20 minutes. Side aside to cool completely.
Prepare the filling
- In a large saucepan, whisk together sugar, cornstarch and cocoa. Whisk in milk and stir continuously over medium heat until mixture thickens and is bubbling.1-1/2 c. Sugar, 6 tbsp. Cornstarch, 6 tbsp. Cocoa, 6 c. Whole Milk
- Let mixture cool for 3-5 minutes and then pour into prepared pie crust.
- Allow to cool at room temperature for one hour and then transfer to refrigerator to cool completely.
Make whipped cream while the pie cools
- In a large bowl, whip cream until stiff peaks are just about to form.1 c. Heavy Cream
- Beat in vanilla and confectioners sugar until peaks form. Make sure not to over-beat or your whipped cream will then become lumpy and butter-like.1 tsp. Vanilla Extract, 1 tbsp. Confectioners Sugar
- Once it’s reached the perfect consistency you can dollop or spread it all over your chocolate pudding pie!
Notes
Nutrition
And if you love chocolate as much as I do, you might want to check out my recipes for Decadent Triple Chocolate Brownie Recipe and Double Chocolate Chip Cookies. I’ve also got a big list of quick and easy desserts that are ready in an hour or less. If you need something to wash it down with, try my homemade cocoa.
