CHOCOLATE PUDDING PIE
A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and the incorporation of chopped dark chocolate into the warm custard before it cools. The homemade pudding is made by heating milk, cocoa powder, and instant coffee on the stove and whisking some of it into a mixture of sugar, cornstarch, and egg yolks. This is then added back to the remaining milk on the stove and whisked until thickened to a rich pudding consistency. Once the custard reaches this stage, it's removed from the heat and the warmth of the custard gently melts butter and chopped chocolate so it easily incorporates along with the perfumed sweetness of vanilla extract.At this point, the enriched pudding is ready to be poured into a graham cracker crust and chilled for a few hours. The filling firms slightly in the fridge to create a beautifully sliceable pie that tastes unmistakably like decadent chocolate pudding. The pie is then ready to be topped with freshly whipped cream and chopped dark chocolate for a treat that is both reminiscent of chocolate pudding from childhood while also nodding to the sophisticated flavors of high-quality dark chocolate. The instant coffee incorporated into the filling only enhances the chocolaty-ness of the pie without making the pie taste like coffee, and if you prefer the robustness of dark chocolate, substitute Dutch-processed cocoa powder for the regular cocoa powder called for in the recipe.
Provided by Micah A Leal
Time 3h20m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine milk, cocoa powder, and instant coffee in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks to sugar mixture and whisk until lightened in color, 1 to 2 minutes.
- Place saucepan with milk over medium-high and heat while whisking until just beginning to steam but not boiling. Remove from heat. Slowly stream 1 cup of the warm milk mixture into the egg yolk mixture while whisking. When completely combined, return saucepan to medium heat, and whisk milk while slowly streaming in the egg mixture. Whisk constantly until mixture thickens and a few bubbles break the surface while whisking, about 5 minutes. Remove from heat and stir in butter, vanilla, and 2 ounces chopped chocolate until fully melted and combined.
- Pour pudding filling into graham cracker crust and spread evenly with a spoon. Refrigerate for at least 3 hours. Garnish with whipped cream and chopped chocolate.
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
CHOCOLATE PUDDING PIE
A homemade silky smooth chocolate pudding becomes the filling for the most delicious chocolate pudding pie. Forget pudding from a box! Once you've made your own, no other will compare!
Provided by Rachel Gurk
Categories Desserts
Time 2h35m
Number Of Ingredients 10
Steps:
- Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
- In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
- Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate 4 hours, or up to 24 hours.
- Top with whipped cream, and chocolate shavings, if desired, and serve.
Nutrition Facts : ServingSize 1 slice, Calories 328 kcal, Carbohydrate 43 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 215 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 7 g
HOMEMADE CHOCOLATE PUDDING PIE
The most luxurious chocolate pudding pie on a buttery graham cracker crust. Made from scratch and so simple!
Provided by Sally
Categories Pie
Time 4h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (177°C). Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes.2
- It's best to measure out all of the pudding ingredients before beginning because you will need to move quickly. Whisk the egg yolks together in a bowl. Set aside. Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.
- When the mixture is warm and slowly simmering (not boiling!), slowly drizzle about 1/4 cup (60ml) of it into the beaten egg yolks while whisking it all together. The point of the slow pour and the whisking is to temper the egg yolks. Once the 1/4 cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken. Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble. Remove the pudding from heat. If you notice lumps, you can strain the pudding through a fine sieve, but that's optional.
- Pour pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding). Allow pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill. Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Remove plastic wrap from chilled pie and spread or pipe the whipped cream on top. Garnish with optional toppings. Slice and serve.
CHOCOLATE PUDDING PIE
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Provided by Chris Morocco
Categories Bon Appétit Dessert Pie Chocolate Egg Milk/Cream Vegetarian Soy Free Tree Nut Free Peanut Free Custard Chill
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
- Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
- Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
- Assembly:
- Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
- Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
- Do Ahead: Pie can be made 3 days ahead. Keep chilled.
HEALTHY CHOCOLATE PUDDING
A healthy little treat to satisfy your chocolate desires. Can be eaten hot from the pan or chilled before serving.
Provided by HealthyTreats
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 30.7 g, Fat 2.1 g, Fiber 2.4 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 86.9 mg, Sugar 21.7 g
CHOCOLATE PUDDING PIE RECIPE
Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Pour half the pudding into crust. Let stand 5 min.
- Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
- Top with remaining COOL WHIP.
- Refrigerate 3 hours.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.1477 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.9122 g, Sugar 0 g, Protein 2 g
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- To make the pie shell, flour both sides of the dough round and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8 of an inch thick and 12 inches in diameter. Transfer to the pie dish, fold over any overhang and crimp the edges, if desired. Using a fork, poke holes across the bottom and gently press the aluminum foil against the dough, making sure the entire pie shell is covered. Add pie weights or dried beans and bake for 25 minutes.
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