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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. Same goes with the 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 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 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.
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 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 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 just about to form. Beat in vanilla and sugar until 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!
Grab the Recipe Card
Print out this handy recipe card to you can easily follow the flow.
- 1 c. All-Purpose Flour
- 1/4 c. Unsweetened Cocoa Powder
- 2 tbsp. Sugar
- 1/2 tsp. Salt
- 2 tbsp.
- 1/4 c. cold Unsalted Butter sliced into pats
- 3-5 tbsp. cold Water
- 6 c. Whole Milk
- 1-1/2 c. Sugar
- 6 tbsp. Cornstarch
- 6 tbsp. Cocoa
- 1 c. Heavy Cream
- 1 tbsp. Confectioners Sugar
- 1 tsp. Vanilla Extract
- 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. 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 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.
- 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.
- 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.
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until 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!
Top your completed pie with chocolate shavings or a dusting of cocoa for a super fancy finished product.
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