A homemade silky smooth chocolate pudding becomes the filling for the most delicious chocolate pie. Forget pudding from a box! Once you’ve made your own chocolate pudding pie, no other will compare!
NOTE TO READERS: Some of you have tried this recipe which was written by a contributing blogger and had varying results. We want to make sure that our recipes are perfect so, as of February 2020, we have since retested and completely rewritten the recipe. We apologize for any frustration you may have experienced with the original recipe.
We’re sure you’ll be pleased with this homestyle chocolate pudding pie! It’s absolutely delightful.
Creamy, homestyle chocolate pudding pie! Crisp buttery crust, smooth chocolate pudding, with mounds of fluffy whipped cream, and sprinkled with chocolate shavings. Such delight in every bite!
This pie is nothing like the chocolate cream pie you see in dessert cases in restaurants, or frozen pies that you thaw and eat. No comparison! Making pudding from scratch makes all the difference in this pie. If you’ve never tried homemade chocolate pudding pie, you are in a for a real treat.
About this chocolate pie
Homemade chocolate pudding is the centerpiece of this pie. Many of us default to using canned pudding or instant pudding mixes, which are fine in a pinch, especially if you’re in a hurry. I totally get that. Convenience sometimes trumps everything else.
But let me tell you, canned pudding or boxed mixes can’t hold a candle to homemade. There’s just no comparison! Once you’ve tried homemade, I can almost guarantee you won’t look back.
Is it difficult to make pudding? Not at all. The ingredients are simple and wholesome: milk, eggs, sugar, cocoa, flour, butter, vanilla. No artificial anything and most likely, every ingredient can already be found in your kitchen.
I would have to say that the hardest part of making pudding is the stirring. To make creamy smooth pudding, plan on spending 15 to 20 minutes standing by the stove stirring. Stirring isn’t difficult, we’ve all mastered that, but it does take time for the pudding to heat and thicken. So be patient, put on some good music, stir, stir, stir, and anticipate the delight of chocolate pudding pie.
How about the crust? You can make your own pie shell or use a frozen pie crust. A graham cracker or Oreo cookie crust would be sensational, as well.
You’ll want to top your pie with lots of homemade whipped cream. Fancy up your pie with chocolate shavings. Use your vegetable peeler and a chocolate bar to make perfect curlicues of chocolate. Mini chocolate chips would be great, too.
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!
Ingredients
1frozen deep dish pie crust
¾cupsugar
½cupcocoa
3tablespoonsflour
⅛teaspoonsalt
2eggs
3cupsmilk
1½tablespoonsbutter
1½teaspoonsvanilla
Whipped cream and chocolate shavings, for garnish
Instructions
Prepare the frozen pie crust according to package instructions.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, stirring constantly, bring to boil. Continue to cook, stirring constantly, three to five minutes, or until pudding thickens slightly.
Remove from heat; stir in butter and vanilla.
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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
If the pudding is already runny, the enjoyment will be reduced for sure! Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.
A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!
Why Is My Pudding Pie Runny? If your pudding pie filling is runny, it likely means that you either overmixed or undermixed the pudding. If you mix it on too high or a speed or for too long, it can become watery. If you don't mix it long enough, the ingredients won't combine well enough to thicken properly.
Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.
A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid. If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy.
Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.
A lot of chocolate pudding recipes only call for cornstarch as the thickener, but I like to use both cornstarch and egg yolks, bringing in a little bit of that French custard feel to the pudding.
However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding. Using cool whip also help it last longer sitting out at room temperature, which is good for serving banana pudding at a party.
Cook for 2 to 3 minutes more. Stir in vanilla. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm, at least 2 hours.
This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.
Most thickeners activate after maintaining a certain temperature long enough. If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling.
To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.
Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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