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Chocolate pudding pie Recipe

American · Dessert · 30 min total

A rich and creamy chocolate pudding nestled in a buttery graham cracker crust, this no-bake pie is a classic American dessert that's incredibly easy to make.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate while making filling.
2. In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, cocoa powder, and salt. Gradually whisk in milk until smooth.
3. In a small bowl, lightly beat egg yolks. Gradually whisk about 1/2 cup of the milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes. Boil for 1 minute, then remove from heat.
5. Stir in vanilla extract and 2 tablespoons butter until melted and smooth. Pour the hot pudding into the prepared crust. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours or overnight.
6. Before serving, make the whipped cream: In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. Spread or pipe over the chilled pie. Serve cold.

Tips

• For a deeper chocolate flavor, use Dutch-process cocoa powder.
• The pie can be made a day ahead and refrigerated; add whipped cream just before serving.
• Store leftovers covered in the refrigerator for up to 3 days.

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