Care for a big ol' slice of this classic chocolate pudding pie?
Did I hear a yes?
Good, just what I like to hear!
Now get over here, grab a fork and dig in!
There's just something so special about digging your fork into a creamy and rich slice chocolate pudding pie, isn't there?
Well, for me this dessert brings back the wonderful memories of Christmas time during my childhood on the farm. My grandmother would always give her Holiday dinner guests several options for dessert and this was always one of them. 🙂
To help share the sweet memories of my childhood with my little family, I did my absolute best to re-create this much loved chocolate pudding pie recipe… and…
I couldn't be more pleased!
This recipe is super simple to make and it could technically even be considered a “no-bake” recipe if you don't count the pie crust! lol
Just heat up your pie filling ingredients in a pot on the stove and whisk everything together so it's nice and smooth and chocolately. Then pour that gorgeous homemade pudding into a baked pie crust.
Top that sucker with some fluffy whipped topping, add some sprinkles and chill in the fridge overnight to set.
This makes for a great dessert to serve at Christmas time or just make it whenever you feel like it… like me! 😉
- 9″ pie crust – baked and cooled (You can use the frozen store bought kind or you own)2
- 1 1/2 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 3/4 cups milk
- 1/4 cup cornstarch
- 1/4 cup milk (for mixing with the cornstarch)
- 1 1/2 tsp vanilla extract
- 4 egg yolks, beaten
- 1 tbsp butter
- 2 cups (or more if you like!) frozen whipped topping, thawed
- Chocolate sprinkles
- Before starting, you'll need to bake your pie crust according to the directions on the box or whatever recipe you're using (soon I'll be posting my recipe for pie crust!).
Prepare the Chocolate Pudding Filling
- Heat 2 3/4 cups milk, sugar, cocoa powder in a medium sauce pot on the stove. Heat for 5-6 minutes on medium heat, constantly stirring until ingredients are dissolved and mixed. Turn down the heat to allow it to simmer.
- In a small dish or measuring cup, using a fork or small whisk combine the cornstarch with the 1/4 cup milk. There should be no lumps.
- Pour the cornstarch mixture into pot and stir well with a whisk. Turn the heat up to medium and allow it to thicken up. Make sure you stir frequently.
- Turn off the heat and remove the saucepan from the burner.
- Slowly pour the egg mixture into the pot and stir quickly while the egg yolks cook.
- Add the butter and allow to melt – stir and combine.
- Allow the mixture to cool for a few minutes and then pour into the baked pie shell.
- Allow to cool to room temperature then add the whipped topping and sprinkles.
- Place in the fridge to chill overnight before serving.
This recipes is best served chilled. If the pie sits out at room temperature for too long, it won't hold it's shape when you slice it.