Chocolate Pudding Pie

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.

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.

How to prepare Chocolate Pudding Pie

• Make the dough: Stir the flour and salt together and add the cold cubed butter.
• Rub: Rub the and toss the butter into the flour to ensure it’s coated and no pieces are smaller than peas.
• Ice ice water: Add in the ice water and stir to form the dough.
• Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.
• Cover and refrigerate: Cover and refrigerate for 1 hour.
• Roll it out: Roll the dough out, shaping to your pie dish and trimming the edges.
• Fridge it: Return to the fridge for 20 minutes to chill.
• Pierce and bake: Pierce the pie crust, fill with baking beans and bake until golden.
• Remove the beans: Remove the baking beans and bake for a further 10 minutes until golden. Remove and cool.
• Melty chocolate coating: Place a portion of the roughly chopped chocolate on the warm pastry until it melts and smooth out to coat the entire base.
• Warm milk: Heat the milk until lightly bubbly.
• Sugared yolks: Whisk those sugar and yolk until pale.
• Cocoa: The cocoa and cornstarch are added to make a smooth paste.
• Chocolate milk: The warm milk is added in batches to combine with the cocoa mixture until smooth.
• Chocolate custard: The milk and chopped chocolate are heated in a saucepan, stirring until the pudding has thickened to a thick custard consistency.
• Pour: Pour the chocolate custard into your pie pastry.
• Chill: Place the pudding pie into the fridge to chill.
• Cream topping: Whip the cream until soft peaks and spoon on top.
• Slice and serve: Slice it up and serve it up. Dig in!

Tips for the best Chocolate Pudding Pie

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Chocolate on your 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 to avoid a runny chocolate filling: 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!

Make ahead: 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

Chocolate Pudding Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.9 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Chocolate Pudding
500 milliliters / 2 cups milk
3 egg yolks
100 grams / 1/2 cup superfine/caster sugar
56 grams / 1/2 cup cocoa powder
25 grams / 1/4 cup cornflour
70 grams chocolate, roughly chopped
Cream topping
310 milliliters / 1 1/4 cups heavy cream
35 grams / 2 heaped tablespoons superfine/caster sugar

Directions:
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 1/4 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 1/2 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 cool.

Remove, pierce with a fork all over.

Lay greaseproof paper therein and 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 1/4 of the 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 your mixture looks like a chocolate milk mixture.

Return the mixture to the heat and increase to medium, sprinkle in the 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!

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