This chocolate pudding pie is truly one of my all-time favorite desserts. I first had it when I was about 10 years old when a family member made a version of this pie for Thanksgiving.
Ever since then it’s been something I crave again and again. Actually, this was one of the first dessert recipes I ever published here on Handle the Heat way back in June of 2009. Those photos were atrocious.
But still, this Chocolate Pudding Pie recipe has never been one of my more popular ones. As much as I absolutely adore it, this doesn’t seem to be a recipe people are searching for. Hopefully breathing new life into this recipe and improving the photos will get more people onto my pudding pie bandwagon.
Actually, Jared and I were just talking about how if something enters your life during those impressionable childhood and teen years, you love it beyond reason even into adulthood. We found an old playlist on Spotify of all of the songs both of us listened to when we were each in high school.
Hearing those songs was beyond embarrassing. There were a few gems that have stood the test of time, but most of them were SO bad! I don’t know how our parents put up with us listening to them!
But they were still so much fun to listen to now with all of the memories and feelings wrapped around them. I think food, music, and smells are so powerful in bringing you back to a time and place long left behind.
So whether you grew up enjoying Chocolate Pudding Pie or not, I hope you’ll make this recipe soon and create fun new memories in doing so.
Photos by Constance Higley.
How to make
Chocolate Pudding Pie
Recipe By Tessa Arias, Handle the Heat
Yield: 8 servings
I’ve successfully made this recipe dairy free by subbing the butter with coconut oil, and the cow’s milk with almond milk. The non-dairy version definitely wasn’t as rich and only lasted 1 day before it started weeping, but it was still delish!
For the crust:
9 (142 grams) full size graham crackers
1/4 teaspoon fine salt
5 tablespoons (71 grams) unsalted butter, melted
For the filling:
1 tablespoon (1 envelope) unflavored gelatin
1/3 cup boiling water
2/3 cup (133 grams) sugar
1/3 cup (28 grams) unsweetened cocoa powder
1/4 cup (35 grams) cornstarch
1/8 teaspoon salt
3 cups milk (whole milk or 2% work best)
4 ounces (113 grams) bittersweet chocolate, chopped
2 teaspoons vanilla extract
For the whipped cream:
1 cup chilled heavy cream
1 tablespoon powdered sugar
Cocoa powder or chocolate shavings, for garnish
Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
Make the crust:
In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
Make the filling:
In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for at least 4 hours in the refrigerator.
Make the whipped cream:
Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie. Garnish with cocoa or chocolate shavings.
The pie can be covered and stored in the fridge for up to 1 day.
Adapted from Ellie Krieger