Chocolate Pudding Pie

Published on September 19, 2019

Sometimes we need smooth & creamy chocolate pudding pie piled with whipped cream! I grew up on boxed instant pudding – I had no idea what I was missing until I had the “real deal.” I have not gone back to the instant pudding ever again.

This is the SAME filling I use for Chocolate Fried Hand Pies. Every time I make this chocolate pudding filling there is a good amount that never makes it into the pie; just sayin’.

Even without the whipped cream its a divine spoonful of velvety deliciousness. Had anyone been home at the time I doubt it would have made to the whipped cream stage. (Can you tell the sun came out for ONE picture?)

If you truly want an even richer more decadent chocolate cream pie try my Velvet Chocolate Cream Pie. Chocolate Lovers Unite! We know what we like!

Chocolate pudding pie is easy peasy! Cook the chocolate pudding of goodness on the stove top, pop in the fridge to cool and spread into your favorite chocolate or graham cracker crust. It’s that simple. It’s that crazy fast and perfect for a last minute dessert or treat for the kiddos.

May lady luck be with you as you try to save the last slice for yourself! You’ve got game, do it.

Print Recipe

5 from 1 vote

Chocolate Pudding Pie

Super creamy & delicious chocolate pudding pie filling topped with loads of whipped cream in your favorite chocolate or graham crust!

Author: Portlandia Pie Lady

Ingredients

1/2 cup dutch unsweetened cocoa powder
1-1/8 cup granulated sugar
1/3 cup cornstarch
3/4 teaspoon salt
1-1/2 cups milk
1-1/2 cups half & half
2 teaspoons pure vanilla
2 tablespoons butter
1/4 cup chocolate chips
1 9-inch chocolate or graham cracker crust (see notes below for making this gluten free)
2 cups whipped topping or whipped cream (for top and piping)

Instructions

In a medium saucepan, mix cocoa, sugar, cornstarch and salt, whisk well. Gradually add milk and half & half to the dry ingredients in saucepan. Whisk until smooth and well blended. Cook over medium heat stirring constantly.
Bring mixture to a boil and boil for 1 minute, remove from heat.
Add butter, vanilla, and chocolate chips. Whisk until chocolate and butter is melted, pour into bowl and place plastic wrap pressed onto surface to prevent skin and refrigerate for 2 to 3 hours.
Once cooled spread into prepared crust and top with whipped topping or whipped cream.

Notes

For Gluten Free Crumb Crust: Use Chocolate Cheerios or Glutino chocolate sandwich cookies (1-1/2 cups blended ground cereal or cookies, plus 5 tablespoons melted butter). Bake 5 minutes at 350 F, and cool before using.