Chocolate Pudding Pie
A rich and creamy chocolate pudding pie featuring a homemade chocolate custard filling topped with stabilized whipped cream in a blind-baked pie crust. The perfect combination of smooth chocolate pudding and light, airy cream makes this a delightful dessert.
Ingredients
- •1 whole Blind-Baked Pie Crust
- •½ cup sugar
- •3 Tbsp unsweetened cocoa powder
- •2 Tbsp cornstarch
- •2 whole large eggs
- •2 whole large egg yolks
- •2½ cups whole milk
- •1 tsp vanilla extract
- •½ tsp kosher salt
- •4 oz bittersweet chocolate
- •1 tsp unflavored powdered gelatin
- •2 cups heavy cream
- •2 Tbsp sugar
- •2 tsp vanilla extract
- •1 tsp kosher salt
Cooking Instructions
- 1.
Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
5 min
- 2.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
18 min
- 3.
Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
120 min
- 4.
Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
5 min
- 5.
Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
60 min
- 6.
Do Ahead: Pie can be made 3 days ahead. Keep chilled.