Fulfill your chocolate cravings with this irresistible chocolate pudding pie. This decadent dessert contains a completely baked golden pie crust crammed with silky easy chocolate pudding and topped with whipped cream.
Desk of Contents
Why you’ll love this chocolate pudding pie recipe
If I might eat just one dessert for the remainder of my life, I’d select this chocolate pudding pie. Why? As a result of it’s that good! Like my flourless chocolate cake, this pie is velvety easy, luxurious, and loaded with chocolate!
- Easy components. Like our traditional chocolate cake, you’ll discover all of the required components in your kitchen, fridge, pantry, or the closest grocery retailer.
- Indulgent. Much like a demise by chocolate cake, this recipe is 100% indulgent. If I needed to describe it, I’d say, ‘It’s a spoonful of happiness!’
- Versatile. Like pots de creme, pudding cake, or a chocolate creme brulee, this dessert is ideal for a date night time, fancy feast, or birthday or anniversary celebration.
Elements Wanted
It’s wonderful how easy components like chocolate, flour, eggs, and cream make a smashing dessert like this. Right here’s what you’ll want:
Crust.
- Pie crust. You should purchase a butter pie crust for the bottom or make your personal utilizing this recipe.
- Heavy cream. To brush over your pastry crust.
For the filling.
- Sugar. As a result of we’re utilizing darkish chocolate to fill, we should add sugar to sweeten the pudding. I want utilizing refined sugar because it dissolves rapidly and helps to create a lightweight, fluffy pudding.
- Eggs. To make the pudding base.
- Darkish chocolate. I extremely suggest utilizing good-quality darkish chocolate as it’s the fundamental ingredient of this recipe. Keep away from utilizing chocolate chips as they don’t soften as properly as a standard chocolate bar.
- Vanilla extract. For the delicate vanilla taste.
- Butter. It offers a stupendous gloss and a easy texture to the pudding. Use solely unsalted, room-temperature butter.
- Heavy cream. To aerate the pudding and steadiness the bitter chocolate style. Keep away from utilizing reduced-fat or low-fat varieties, as they received’t have the suitable texture for this dessert.
- Powdered sugar. To stabilize the whipping cream and add some delicate sweetness.
For the topping.
- Heavy cream. To make whipping cream topping.
- Powdered sugar. To frivolously sweeten and stabilize the whipped cream.
- Chocolate shavings. To garnish.
The way to make a chocolate pudding pie
- Make the filling. Beat sugar and eggs till fluffy. Cook dinner the eggs over a double boiler, then add chopped chocolate to it. Stir till easy and permit the combination to chill down fully.
- Bake the crust. Brush the perimeters of the pie shell with heavy cream and blind-bake it for quarter-hour. Take away the pie weights, brush the crust with cream, and bake it for 10-12 minutes.
- Assemble the chocolate pudding. Add the creamed butter to the chocolate combination, and beat till easy. Whip the cream and powdered sugar into stiff peaks in one other bowl and gently fold it into the chocolate combination.
- Assemble the pie. Spoon the filling right into a cool, baked crust, easy the highest, and refrigerate it for 4 hours in a single day till it units.
- Make the cream topping. Whisk heavy cream and powdered sugar to kind stiff peaks and unfold over the chocolate layer.
Taste variations
- Make a cookie/cracker crust. Should you like cheesecake and its signature graham cracker crust, use it to make this recipe And should you love Oreo cookies or Biscoff cookies, use them to make a fast crust to your pie.
- Use semisweet chocolate. Darkish chocolate isn’t everybody’s cup of tea. Should you’re apprehensive of the bitter, acidic flavors, use 55% semi-sweet chocolate to make this pie.
- Make a white chocolate pudding. If you’re a fan of white chocolate, make a white chocolate and raspberry pudding pie (use my white chocolate or vanilla pudding recipe).
Storage directions
To retailer. Retailer the pudding pie in a lidded container within the fridge for 3 days.
To freeze. As soon as the pie cools down, place it in a freezer-safe container, and freeze it for a month.
- Electrical hand mixer. It makes creaming butter and whipping cream an absolute cakewalk.
- Hand mixer. A easy hand mixer works properly should you don’t have an electrical mixer.
Recipe ideas and tips
- Make it forward of time. Like my brownie cheesecake, this dessert wants ample time to set. So, make it a day upfront. It additionally helps to slice the pie simply.
- Permit the bottom to chill fully. For the reason that filling is chilled and fluffy, you need it to remain that method. Should you put it on a heat base, it should deflate and grow to be soupy!
- Make good chocolate shavings. Use a vegetable peeler to make lengthy and curly chocolate shavings.
- Use a clear knife to chop slices. One of the simplest ways to get outlined items is by cleansing the knife with heat water and wiping it with a kitchen towel between every slice. Use this system to chop your favourite cheesecake.
Continuously requested questions
Chocolate pudding pies are a preferred vacation dessert made by filling up a pie crust with chocolate pudding. It takes just a few hours to set and is adorned with whipped cream, berries, and chocolate shavings.
Vanilla ice cream, sliced berries, chocolate fudge sauce, and a cup of espresso work properly with this pie.
You would make it with immediate or store-bought pudding combine. However making your pudding from scratch is at all times enjoyable. It’s wealthy, indulgent, creamy, and price all the trouble!
Forestall your display from going darkish
Preheat oven to 180C/350F.
Make the filling by beating sugar and butter with a handheld mixer till fluffy. Set the eggs over a double boiler. Cook dinner the eggs till they attain 160F.
Flip off the range and add within the chopped chocolate. Stir till you’ve a easy combination. Let the combination calm down fully.
Bake the crust. Brush the perimeters of the pie shell with heavy cream and add pie weights to it. Blind-bake the crust for quarter-hour. Take away the pie weights and brush the crust throughout with the remaining heavy cream. Bake the crust for an additional 10-12 minutes. Cool the crust fully.
For the filling, add butter to the chocolate combination and beat properly till you’ve a easy and lump-free filling. Beat heavy cream with powdered sugar in a separate bowl till stiff peaks kind. Regularly fold the heavy cream into the chocolate combination.
Spoon the combination into the baked crust and easy the highest. Refrigerate the pie for at the least 4 hours or in a single day.
To assemble, make the topping by beating heavy cream and powdered sugar till stiff peaks kind. Unfold the heavy cream over the chocolate half.
Serving: 1servingEnergy: 274kcalCarbohydrates: 30gProtein: 4gFats: 17gSodium: 89mgPotassium: 63mgFiber: 0.4gSugar: 18gVitamin A: 473IUVitamin C: 0.2mgCalcium: 29mgIron: 1mgNET CARBS: 30g
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