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This Chocolate Pudding Pie is made from scratch and has the best chocolate pudding filling! It’s topped with a homemade whipped topping, mini chocolate chips and has a chocolate pie crust – it’s definitely the dessert to make for anyone who loves chocolate.
Chocolate Pudding Pie Recipe
I have to admit – I’m not always a fan of pudding for dessert, but chocolate pudding pie? Please, give me a slice! There’s something about the creamy, smooth filling with the flaky crust that’s just perfection in my book. This version of a Chocolate cream pie recipe is definitely one of my favorites to make.
The chocolate pudding recipe has no eggs – that’s right! No egg yolks to worry about curdling – the pudding is thickened with cornstarch, so it’s super easy.
I consider it a double chocolate pie because it’s got a chocolate crust too! This pie has a rich, chocolatey filling that all the chocoholics in your life will love! Add a sweet whipped cream topping and you get a dessert that will have everyone begging for seconds. It’s the perfect pie for Thanksgiving or other holiday dinners. Or make it when you get a chocolate craving – it will definitely satisfy it!
Ingredients
- Pie Crust: I use my chocolate pie crust for this recipe. What I love about this crust is that you get a flaky, buttery crust but you don’t have to roll it out. Instead, you press it into the pie pan like you would a cookie crust. You can easily switch up the crust and make it with a graham cracker, Oreo cookie crust or my best all-butter crust.
- Cocoa Powder: Even easier than a pie made with chopped chocolate – this one is made with cocoa. You add chocolate chips after the pudding is made, so no chopping needed.
- Cornstarch: The pie is thickened with cornstarch, so it’s super simple and you don’t have to worry about an egg yolk mixture getting curdled.
- Whipped Cream: To finish it, the pie is topped with whipped cream sweetened with powdered sugar.
How to Make Chocolate Pudding Pie
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a saucepan.
- Cook it over low heat until the mixture is thickened. Be sure to stir continuously while it’s cooking.
- Remove the pan from the heat and add the vanilla extract and chocolate chips. Stir until the chocolate melts and the pudding is smooth.
- Cool the pudding to room temperature and then pour it into the baked pie crust.
- Cover and chill the pie in the fridge for at least four hours or overnight. Make whipped cream with heavy cream and powdered sugar to spread on top the cooled pie.
Tip From Dorothy
Expert Tips
- For the crust, it’s very important to chill it first before you bake it. Poking holes in the dough before will keep it from bubbling up, so don’t skip that step either.
- The filling is extra rich and chocolatey because it’s made with cocoa powder and chocolate chips! The higher quality chocolate you use will make a difference so pick your favorite chocolate products.
- The filling (pudding) can be made with whole milk, 2% or skim milk. Just keep in mind that the less fat the milk has the less rich the filling will be. I haven’t tested this recipe with non-dairy milk and recommend sticking with cow’s milk for the best results.
- When you cook the filling, be sure to stir continuously and really scrap the sides and bottom of the pan so lumps don’t form. It helps to use a rubber spatula.
- Instead of decorating it with mini chocolate chips you can use chocolate shavings or even sprinkles.
- Skip the homemade whipped cream and use cool whip instead. But don’t skip making the pudding from scratch – it’s so much better than instant pudding mix!
FAQs
There are many ways to thicken pie filling and, depending on the recipe, the ingredients will vary. For this recipe, I use cornstarch to thicken the filling which is a really quick and easy way to do it.
Hm, there could be a few reasons! Did you forget to add the cornstarch? That is the main ingredients that thickens the filling. It could also be because the filling was cooked over too high of heat. You want to cook it over low heat which will warm and thicken it slowly. Cooking it over high heat can cause the mixture to “weep” which will make it thin and runny.
You can make the crust and filling up to a day in advance. Just keep it covered in the refrigerator. I don’t recommend making the topping ahead. It’s best when you add it just before serving.
Leftover chocolate pie will keep for three to four days in the refrigerator. The whipped topping may break down a bit, but it will still be delicious.
Double Chocolate Pie Recipe
Ingredients
- 1 No Roll Chocolate Pie Crust (prepared and chilled)
- ⅔ cup (134g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 3 tablespoons (24g) cornstarch
- ¼ teaspoon salt
- 2 cups (474ml) milk whole, 2%, or nonfat
- 1 teaspoon vanilla extract
- ½ cup (85g) chocolate chips milk or semi-sweet
- 1 cup (237ml) heavy whipping cream
- ¼ cup (26g) powdered sugar
- Mini Chocolate Chips for garnish, optional
Instructions
- Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you’re stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
- Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
Recipe Video
Recipe Notes
Recipe Nutrition
This EASY Chocolate Pie Recipe is a double chocolate pie with chocolate pie crust and homemade egg free chocolate pudding filling! It’s the perfect cream pie and it’s SO good.
Like another, the mixture took quite a bit longer to thicken than the recipe stated. The recipe could be improved by describing the consistency the chocolate should be when taking off the heat. Having never made a chocolate pie from scratch, I would have probably taken the mixture off the heat way too soon and had chocolate soup in a crust-bowl Had I not seen the other comment (or thought I’d done something wrong even though I followed the recipe). It was probably 20 minutes until the mixture showed signs of thickening. I wasn’t positive how thick it should be, so I went with 25 minutes that the other commenter said
Easy and yummy
I’m making two chocolate pies. Can I double this recipe?
Yes
I will enjoy all you recipes
My husband is wanting a sugar free chocolate pie. Do you have one?
Not from scratch. But you can definitely use a sugar-free Oreo and make a cookie crust with sugar-free pudding mix and sugar-free cool whip. This website is one I use for sugar free recipes a lot: https://alldayidreamaboutfood.com
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