Chocolate Pudding Pie

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This Chocolate Pudding Pie is made with an easy graham cracker crust and filled with homemade chocolate pudding!

Chocolate Pudding Pie is my all time favorite pie flavor because I love chocolate and it’s SO easy to make! The graham cracker crust is basically fool proof and the homemade chocolate pudding tastes better than instant chocolate pudding. The crunchy graham cracker pie crust and silky smooth chocolate pudding are the perfect pair! I prefer to eat it plain (because I have a chocolate obsession) but it also tastes delicious when topped with whipped cream!

Ingredient Breakdown

Whole milk – gives the pudding structure.

Granulated sugar – sweetens the pudding.

Cocoa powder – gives the pudding its chocolate flavor.

Cornstarch – helps thicken the chocolate pudding.

Egg yolks – as the yolks cook they thicken the pudding and give it structure.

Chopped milk chocolate – gives the pudding its chocolate flavor and makes it rich and creamy.

Unsalted butter – makes the pudding rich and creamy. You cannot substitute salted butter in this recipe.

Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

What Is Tempering?

In order to make chocolate pudding (or any cooked custard), you need to temper the egg yolks. This is the process of slowly warming up the yolks before adding them to the pot of boiling liquid to prevent them from immediately scrambling (yuck!).

To temper the yolks you simply have to very slowly pour 3/4 of the boiling milk into the egg yolks while constantly and vigorously whisking. After that you can safely add the yolk mixture to the pot and continue making your chocolate pudding!

How To Make Chocolate Pudding Pie

1. Make the Graham Cracker Crust: combine the ground graham crackers and granulated sugar. Add the melted butter and mix until well combined.

2. Firmly press into a 9-inch pie pan then bake at 350°F for 10 minutes. Set aside.

3. Make the Chocolate Pudding: in a medium bowl, dissolve the cornstarch in a little bit of the milk. Then whisk the egg yolks into the cornstarch mixture and set aside.

4. Combine the remaining milk with the sugar and cocoa powder in a medium pot then bring to a boil over medium low heat. Once boiling remove the pot from the heat and temper the eggs by very slowly pouring 3/4 of the boiling liquid into the yolks while constantly and vigorously whisking.

5. Return all the liquid back to the pot and whisk constantly over low heat until thickened. Remove from heat and whisk in the chopped chocolate, cubed butter and vanilla extract until fully incorporated.

6. Immediately pour the chocolate pudding into the pre baked graham cracker crust then press a layer of plastic wrap onto the surface of the pie to prevent a skin from forming. Chill in the fridge for at least 4 hours or overnight before slicing. Store Chocolate Pudding Pie covered in the fridge for up to 5 days.

Pro Tips For Chocolate Pudding Pie

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Do not stop whisking the pudding while on heat or it will burn/curdle.
• Only use low heat to cook the pudding once you add the egg yolks or it will burn/curdle.
• Have your cubed butter and chopped chocolate ready to go before you begin cooking the pudding.

My Favorite Pie Tools

• Kitchen scale I love this scale, I’ve been using it for years!
• 9 inch pie dish I love the white but I also have it in red!

What To Make With Leftover Egg Whites?

Try my Angel Food Cupcakes or S’mores Cupcakes!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂