Double Chocolate Pudding Pie
This rich and creamy Double Chocolate Pudding Pie features a chocolate pie crust filled with homemade chocolate pudding, topped with fluffy whipped cream and optional mini chocolate chips.
Equipment
- 9-inch pie plate
- medium saucepan
- Wooden spoon or heat-safe spatula
- mixing bowl
- electric mixer
- fork
- Refrigerator
Ingredients
- 1 No Roll Chocolate Pie Crust, prepared and chilled
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk, whole, 2%, or nonfat
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, milk or semi-sweet
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- mini chocolate chips, for garnish, optional
Instructions
- Preheat the oven to 400°F. Press the pie crust into a 9-inch pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke the bottom and sides several times with a fork. Bake for 8–10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
- Whisk the sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan. Switch to a wooden spoon or heat-safe spatula and cook over low heat, stirring constantly, for about 5–8 minutes until thickened. Stir into the corners of the pan to prevent solids from sticking. Remove from heat and stir in the vanilla and chocolate chips until the chocolate is completely melted. Pour into the prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill for 4 hours or overnight.
- Before serving, beat the cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding the powdered sugar slowly during mixing. Spread the whipped cream over the pie and garnish with mini chocolate chips, if desired.
Notes
You can substitute the prepared No Roll Chocolate Crust with a graham cracker crust, Oreo crust, or regular all-butter pie crust. Chill the finished pie for at least 4 hours or overnight for the best texture.