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Homemade Chocolate Pudding Pie

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This homemade chocolate pudding pie features a buttery graham cracker crust, a rich and creamy chocolate pudding filling made from scratch, and a fluffy whipped cream topping. It’s a simple yet indulgent dessert that’s perfect for any occasion.

Ingredients

2 cups (240g) graham cracker crumbs (about 16 full sheets)

1/2 cup (113g) unsalted butter, melted

2 large egg yolks

2 Tablespoons (30ml) cold water

1 teaspoon gelatin

2 cups (480ml) whole milk

2/3 cup (130g) granulated sugar

3 Tablespoons (23g) all-purpose flour

6 ounces (170g) bittersweet chocolate, coarsely chopped

1 cup (240ml) heavy cream

1/4 cup (30g) confectioners’ sugar

1/2 teaspoon pure vanilla extract

Optional: fresh berries, chocolate shavings, or fresh mint for topping

Instructions

  1. Preheat oven to 350°F (177°C). Mix graham cracker crumbs and melted butter, then press into a 9-inch pie dish. Bake for 8–10 minutes and let cool completely.
  2. Whisk egg yolks in a bowl and set aside. In a saucepan, whisk cold water and gelatin, let sit 2 minutes. Turn heat to medium-low and whisk in milk, sugar, and flour.
  3. Once warm and simmering, slowly whisk 1/4 cup into egg yolks to temper. Gradually pour egg mixture back into saucepan while whisking constantly.
  4. When mixture thickens and bubbles, whisk in chopped chocolate. Cook for 1 more minute while whisking, then remove from heat. Strain if needed for smoothness.
  5. Pour pudding into crust and cover with plastic wrap directly on surface. Cool 1 hour at room temperature, then refrigerate 4 hours or up to 24 hours until set.
  6. Whip cream, confectioners’ sugar, and vanilla on medium-high until stiff peaks form. Spread or pipe on chilled pie and garnish as desired.

Notes

  • For best results, use bittersweet chocolate (66% cacao).
  • Baking the crust is optional but adds flavor and firmness.
  • Chill pudding before topping with whipped cream to prevent melting.
  • Pudding pie is best served within 24 hours; do not freeze.
  • Use Oreo crust or shortbread crust as alternatives.