Description
This Homemade Chocolate Pudding Pie features a crisp graham cracker crust filled with a rich, creamy chocolate pudding made from scratch. The silky chocolate filling is cooked on the stovetop, enhanced with semi-sweet chocolate chips and a touch of butter for a luscious finish. Chilled until set and topped with extra chocolate chips and optional whipped cream, this dessert is a delightful treat perfect for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup + 1 tablespoon melted butter
- 2 tablespoons granulated sugar
Chocolate Pudding Filling
- ½ cup granulated sugar
- ¼ cup cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 4 ounces semi-sweet chocolate chips, plus more for topping
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Optional Topping
- Whipped cream
Instructions
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are evenly coated.
- Form the crust: Pour the crumb mixture into a 9-inch pie plate. Press firmly on the bottom and up the sides to form an even crust that holds together. Place it into the refrigerator to chill while preparing the filling.
- Prepare the pudding dry mix: In a medium pot, whisk together the remaining ½ cup granulated sugar, cocoa powder, cornstarch, and salt until thoroughly combined.
- Add milk: Gradually pour in the whole milk, whisking continuously to create a smooth mixture without lumps.
- Cook the pudding: Place the pot over medium heat. Stir constantly for about 5 to 8 minutes, carefully monitoring as the mixture thickens and starts to bubble.
- Finish pudding: Remove the pot from heat. Add the semi-sweet chocolate chips, vanilla extract, and butter. Stir continuously until the chocolate and butter are fully melted and the pudding is smooth and glossy.
- Assemble pie: Pour the warm pudding evenly into the prepared crust.
- Prevent skin formation: Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
- Chill: Refrigerate the pie for a minimum of 4 hours or preferably overnight to set the pudding firmly.
- Serve: Before slicing, top the pie with extra chocolate chips and whipped cream if desired, then serve chilled.
Notes
- Pressing the graham cracker crust firmly ensures it holds its shape after chilling.
- Constant stirring during cooking is crucial to prevent lumps and avoid burning the pudding.
- Placing plastic wrap directly on pudding prevents the formation of an unappealing skin layer.
- For best results, chill the pie overnight to allow full setting and the best texture.
- You can customize the topping with whipped cream, chocolate shavings, or fresh berries for added flair.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American