Chocolate Pudding Pie
This homemade chocolate pudding pie with brownie crust is the kind of dessert that feels both nostalgic and a little extra special. The rich pudding filling sits inside a fudgy crust, making every bite creamy, chocolatey, and deeply satisfying.
Equipment
- 1 Pie Dish
- 1 Saucepan
- 1 Whisk
- 1 Spatula
Ingredients
Brownie Crust
- 1 box brownie mix or homemade brownie batter
- ¼ cup unsalted butter melted
Chocolate Pudding Filling
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- 4 ounces semisweet chocolate chopped
- 1 teaspoon alcohol-free vanilla
For Serving
- Whipped cream for topping
Instructions
- Mix the brownie batter or brownie mix with melted butter, then press it into a pie dish, covering the bottom and sides evenly. Bake just until set, then let it cool completely.
- In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk until smooth, then cook over medium heat, stirring often, until the mixture thickens.
- Temporarily remove the pan from the heat. Whisk a little of the hot mixture into the egg yolks to temper them, then return everything to the saucepan. Cook briefly until glossy and thick, then stir in the chopped chocolate and alcohol-free vanilla.
- Pour the warm pudding into the cooled brownie crust and smooth the top with a spatula. Let the pie cool slightly at room temperature, then chill until fully set.
- Top with whipped cream just before serving. Slice with a sharp knife for clean pieces, and enjoy the contrast between the fudgy crust and creamy filling.
Notes
Store the pie covered in the refrigerator for up to 4 days. For the best texture, add whipped cream only when you are ready to serve. This dessert is best enjoyed chilled, so reheating is not needed. If the crust firms up too much after chilling, let the slice sit at room temperature for 10 minutes before serving.