As a kid there wasn’t anything better to dig into than chocolate pudding but this Chocolate Pudding Pie feels like it’s perfect for kids and adults alike. Were you a lover of Chocolate Pudding as a kid? Were you even allowed to eat it? I'd love to know your thoughts in the comments below!

A flaky pastry that requires few ingredients and minimal effort. A chocolate custard pudding filling that is a little fancier than a standard pudding and lastly soft whipped peaks that adorn the top of this pie to round out what should be on a dessert table or pulled out of the fridge when it’s time to enjoy time with loved ones regardless of the occasion.

Why you’ll love this

Easy crust

Minimal work is required with this crust which is flaky and a great compliment for that filling and can be made up to 2 days ahead without that filling!

Chocolate Pudding filling

So the chocolate center in this cream pie is a sort of chocolate custard thanks to egg yolks which give this a thick silky texture when you cut into it.

Creamy topping

The light whipped cream finishes off the pie perfectly and you could definitely substitute with coconut whipped cream here for a great flavor undertone to the pie.

Ingredients and substitutions for Chocolate Pudding Pie

Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here, however, you could absolutely substitute salted butter here.
Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
Milk: The base of that creamy pudding is the milk with whole used here, however, you could definitely substitute in any creamy dairy free milk.
Egg yolks: They help give a deep custard flavor to our pudding and contribute to the velvety texture with no recommendations for substitutions here.
Sugar: Superfine or caster sugar works best in the pudding as it dissoves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead.
Cocoa powder: High quality plain cocoa powder is used here to really give that chocolate flavor intensity.
Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
Chocolate: Dark chocolate helps deepen the chocolate flavor and coat the pastry base without making the pie too sweet or soggy. You could substitute with milk chocolate in equal measure.
Heavy cream: Homemade whipped cream is best here for freshness and control over your cream topping. You could subsititute with whipped coconut cream.

Equipment needed to make this

Mixing bowl: You'll need a medium mixing bowl for both the pastry and the pudding before cooking it.

Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.

Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.

Greaseproof paper: To line your pastry before filling with baking beans.

Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.

Sieve: Sifting the cornstarch and cocoa powder helps ensure your pudding is smooth without any lumps.

Saucepan: A small or medium saucepan will help you cook the pudding to thicken for that filling.

Hand or stand mixer: To whip the cream, though this can be done by hand.

FAQ's for the best Chocolate Pudding Pie

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.

Can I substitute storebought pastry for homemade pie pastry?

You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.

What does chocolate do on the pie crust?

Smearing melted chocolate over your pie crust not only helps give a denser flavor to your pie, but more importantly coats your pie crust, helping keep it light and flaky instead of soggy once that pudding is poured into the center.

How do I avoid a runny chocolate pudding filling in my pie?

The key here is to use cornstarch or flour which helps thicken the pudding up and keep it that way once it has cooled. Both cornstarch and flour need to be heated to 60C/140F to effectively activate that thickening power. As your liquid simmers, you will notice the texture of your filling go from a thick hot chocolate to a pudding texture. Big thanks for this information goes to Nicole for a thorough article all about thickeners!

Can I make chocolate pudding pie ahead?

Definitely! This is a great make ahead without the cream topping and can remain perfect for up to 2 days before serving, however, once the cream topping has been added, you will want to serve it up within 4 hours.

More pie recipes you'll enjoy

Appletaart - Dutch Apple Pie

Pumpkin Pie

Sweet Potato Pie

How to make:

For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.

Shape your edges by holding your left index finger against the edge of the pastry and press down towards the edge of your pie dish.

Return the dough to the fridge for 20 minutes to chill.

Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.

Fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove and whilst warm, sprinkle over 20 grams of the chopped chocolate, allowing it to melt before spreading it over the base of your pastry. Set aside to cool fully.

For the chocolate pudding filling, heat the milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.

Meanwhile, place the sugar and eggs into a bowl and whisk until pale and combined.

Sift the cornflour and cocoa powder into the eggs and whisk until well combined and smooth.

Slowly add in ¼ of the hot milk to the cocoa mixture and whisk to combine until smooth.

Repeat with the milk in batches until it has all been added to the chocolate and whisk until fully combined.

Pour the chocolate milk mixture to the heat and increase to medium, sprinkle in the 50 grams / 1.76 ounces roughly chopped chocolate and whisk as the pudding thickens to ensure it remains smooth and doesn’t burn to the bottom or sides of your saucepan.

Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.

Place in the fridge to chill for at least 3 hours or preferably overnight.

For the topping, place the heavy cream and sugar into a bowl and whip until soft peaks form.

Spoon on top of the pudding and shape to your preference.

Sprinkle over a little cocoa powder or fine chocolate pieces.

Slice and plate em up.

Dig in and enjoy!