Homemade Chocolate Pudding Pie – All from scratch chocolate pudding pie in a chocolate wafer crust. Made with fresh ingredients like real milk and cream you’re sure to never want store bought pie again!
I’ve been a chocolate fan for as long I can remember. But this dish I’m serving up today is a bit different for me. I’m not a huge pie fan. I give high fives to coconut custard and shoo-fly pie but I’m typically a brownie or cake girl.
But seriously, this pie leaves me all chocolate happy. It’s so decadent and delicious that I just may bring it to every gathering for a year. What do you think?
The best part of this pie is that it’s made with real ingredients like milk, chocolate and eggs. It’s perfect to make for special occasions. The only part you need to bake is the crust. The rest is oven free.
It’s a great dessert that you can make a few hours ahead. Feel free to make the day before but be sure to add the fresh whipped cream just before serving.
It sort of reminds me of the loved cookie dough pie here on the blog with it’s delicious chocolate crumb crust and fresh whipped cream. But the difference is in the filling. So go for it or try the cookie dough. They’re both decadent and delish. Perfect to wow your friends and family.
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- 2 cups chocolate wafer crumbs (or Oreos)
- 6 Tablespoons butter,melted
- 2½ cups milk
- 5 oz. semisweet chocolate, chopped into slivers
- 4 egg yolks
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 tsp. salt
- 1 1⁄2 teaspoons vanilla extract
- 1 cup heavy cream
- 1 Tbs. sugar
- 1 tsp. vanilla extract
- Chocolate curls for decorating
- Finely crush chocolate wafers or Oreos. Use a food processor blender if possible. Combine chocolate wafer crumbs and melted butter in small bowl. Press in the bottom and up the sides of a 8-9 inch pie plate to form crust.
- Using a nonaluminum saucepan heat together the milk and chocolate over low heat. Whisk until the chocolate is melted, it will look speckled.
- In a large bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.
- Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.
- With an electric mixer whisk together the cream, sugar and vanilla on medium-high speed until stiff peaks form. Spread the whipped cream on the chilled pie. Decorate with chocolate curls. Refrigerate until ready to serve. Allow to the pie stand at room temperature for 20 minutes before serving to for easier cutting.
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