Place cookies into canister of food processor fitted with a blade attachment and pulse a few times to crumble. Sprinkle with cocoa powder and salt then run machine to create a soft crumb.
Reserve about 3 tablespoons of the crumbled cookies to the side to be used later for garnish.
With machine running on low, slowly add melted butter. Spill crumb mix into an 9-inch pie plate. Using a medium-sized flat-bottomed measure, press mixture to bottom of plate and up the sides in an even layer. Transfer pie plate to oven and bake for 10 minutes. Cool completely.
Make the filling:
Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool for 30 minutes. Then pour into prepared pie shell, cover loosely with plastic wrap and cool pie in fridge for 3 hours or until filling is set.
Make the whipped cream:
Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To serve:
Cut pie into 8 wedges. Serve with whipped cream and sprinkle of grated chocolate or cookie crumbs.
Chocolate Pudding Pie
Ingredients
For the crust:
26 26 chocolate cream-filled cookies (325 g)
5 tablespoons butter
1 tablespoon cocoa powder
½ teaspoon kosher salt
For the filling:
3 cups whole milk
4 ounces dark chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the chocolate whipped cream:
1½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
Directions
Make the crust:
Preheat oven to 350°F.
Place cookies into canister of food processor fitted with a blade attachment and pulse a few times to crumble. Sprinkle with cocoa powder and salt then run machine to create a soft crumb.
Reserve about 3 tablespoons of the crumbled cookies to the side to be used later for garnish.
With machine running on low, slowly add melted butter. Spill crumb mix into an 9-inch pie plate. Using a medium-sized flat-bottomed measure, press mixture to bottom of plate and up the sides in an even layer. Transfer pie plate to oven and bake for 10 minutes. Cool completely.
Make the filling:
Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool for 30 minutes. Then pour into prepared pie shell, cover loosely with plastic wrap and cool pie in fridge for 3 hours or until filling is set.
Make the whipped cream:
Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To serve:
Cut pie into 8 wedges. Serve with whipped cream and sprinkle of grated chocolate or cookie crumbs.
Chocolate Pudding Pie
5 / 5. 1
A chocolatey crumbled cookie crust filled with rich, creamy chocolate pudding, topped with a chocolate whipped cream…
Don’t delay, make this CHOCOLATE PUDDING PIE ASAP!
This scrumptious dessert recipe is an absolute joy on many levels. It was the answer we were looking for to raise the (chocolate) bar on good homemade chocolate pie, with every element of the pie centred on chocolate. Most of all, we wanted to create a confection that garnered oohs, aahs and goosebumps from the very first bite. This CHOCOLATE PUDDING PIE is truly like no other.
Here are the high-level points on making it:
This pie features a crust made with the crumbs from chocolate cream-filled cookies.
The made-from-scratch filling is extra rich and creamy and includes whole milk, dark chocolate, cocoa and egg yolks.
Additional chocolatey flavour comes from our garnish of mocha whipped cream.
As you read on, repeat visitors will notice not one, not two, but three photos for the ingredients needed to make this recipe. We did this to give you a visual of what you’d need for all three components: crust, filling and topping. Because some ingredients are used in more than one component, we suggest measuring out everything for the entire recipe and then starting. Doing so will save a ton of time and simplify this already easy-to-make pie.
Here are some essential tips on making this CHOCOLATE PUDDING PIE recipe:
CRUST INGREDIENTS
We always say that every great pie begins with an equally great crust. Although we were tempted to make a chocolate pie with our ALL-BUTTER CRUST, we worried the pie dough would get too tender as the dessert chilled. Then we thought to do a GINGERSNAP CRUST but worried that might taste too much like S’MORES. In the end, we worked up something new and the result is crunchy, chocolatey and seriously delicious. Trust us, ain’t no one complaining!
CHOCOLATE CREAM-FILLED COOKIES
We’ve all enjoyed them, and some of us (read: me!) have been known to eat an entire package in one sitting. Ah, yes, those were the days. Yet, these crunchy chocolate wafers, sandwiching a marshmallow, cream or chocolate filling, work exceedingly well when crushed and used as the main ingredient for a pie crust. Look for them by name – OREO COOKIES and FUDGEEOS both work as do GIRL GUIDE COOKIES, Scout’s honour!
FOOD PROCESSOR
Although you can crush the cookies for this recipe the old-fashioned way by placing them into a bag and crushing them with a rolling pin, we suggest using a food processor instead. Because the entire cookie, complete with filling, is needed, the bag method was way too messy and some of the chocolate fillings were left clinging. Let’s face it, no one wants that. One additional note regarding the cookies, the recipe calls for 325 g or 26 cookies, which is not a full package. We recommend enjoying the leftover cookies as you wish, HA!
CHOCOLATE COOKIE CRUST
Stirring the finely zipped chocolate cookie crumbs up with cocoa powder, kosher salt and melted butter is an easy task. After doing so, simply spill the crumb into a 9-inch pie plate, then press the crumbs down firmly to the bottom of the plate and up the sides. Although we used a spoon to press the crumb, we found a flat-bottomed measuring cup worked best. Watch the VIDEO attached to this dessert recipe to see how I coax the crumb to an even layer at the edge of the pie plate. Whether you’re making an Oreo crust, Fudgeeo or one with Girl Guide cookies, bake the shaped shell in the oven for 10 minutes, then cool before filling. Just goes to show, that tasty can be easy too!
FILLING INGREDIENTS
Let’s hear it for yet another wonderful recipe where we’re not sending you off on a scavenger hunt for unusual ingredients. Instead, we expect you already have everything in the above photo in your fridge or pantry. For best results and maximum flavour, we suggest you use whole milk, premium cocoa powder, fresh organic eggs and unsalted butter which is what we use in all our recipes.
CHOCOLATE
Bakers and dessert makers the world over know there’s chocolate and then there’s chocolate. We found using dark chocolate made with 70% cacao or greater, gave this CHOCOLATE PUDDING PIE filling the most flavour. It also lends much of its rich, dare I say, decadent dark brown colouring. When purchasing chocolate for this recipe, don’t use milk chocolate as it contains way too much sugar.
CHOCOLATE PUDDING FILLING
In case anyone’s wondering, yes, we did look at a very simple way of making the filling for this pie using instant chocolate pudding mix and a dessert whip such as Cool Whip. As tempting as that sounds, we instead opted to make the filling from scratch. It only takes about 10 minutes more than instant pudding, and the result is time well spent.
Similar to our LEMON MERINGUE PIE filling, this one has a simple process. It begins with us melting chocolate in warmed whole milk in a saucepan before blending it with sugar, egg yolks and cornstarch. It then gets cooked over moderate or medium heat, and like magic, the mixture thickens as you whisk or stir it. Once it comes to a boil it turns into a gloriously thick chocolate pudding with a very creamy texture. One thing to mention here, we did add a tablespoon of instant espresso powder into our filling giving it a mocha flavour. We left it optional in the recipe but everyone who’s tried this pie agrees, just do it!
Don’t forget to stir in the butter and vanilla extract before snuggly covering the surface of the pudding with plastic wrap. Leave it to cool along with the crust for 30 minutes before you assemble.
FILL THE PIE SHELL
So your pie crust is cool, the filling has cooled down a tiny bit and now, time to fill the pie pan. There’s absolutely nothing difficult about this step. Simply pour the filling into the pie plate and do a little artful swirl over the top using a spatula. Then cover loosely and chill for at least three hours. Those three hours in the refrigerator will set the pudding within the shell ensuring you’re able to cut and serve perfectly shaped wedges.
WHIPPED TOPPING INGREDIENTS
Checking out the photo of this group of ingredients you might be thinking, “Seriously! Who knew?” Well, I certainly had never added cocoa powder into my whipped cream regimen to create a CHOCOLATE WHIPPED CREAM. But then I floated the idea past a few siblings and suddenly there’s that instant espresso powder again which takes this whipped cream recipe from simple to amazing.
MOCHA WHIPPED CREAM
So grab your hand mixer and a large bowl and prepare to be amazed as you whip up a MOCHA WHIPPED CREAM. Adding granulated sugar to 35% cream, AKA whipping cream, creates that billowy confection we love to use on things like our EASY TRIFLE and STRAWBERRY SHORTCAKE. But adding the cocoa and espresso creates a billowy mocha-flavoured whipped cream reminiscent of a light cake frosting.
SERVE
Serve this CHOCOLATE PUDDING PIE proudly and prepare to blush from all the compliments you receive. Make sure to cut right through the crust before you lift up a gorgeous slice of pie. Then top each wedge with a dollop of the mocha whipped cream and a sprinkle of the reserved chocolate cookie crumbs, or if you’d like, chocolate shavings. This is one of those easy dessert recipes where the first bite says it all – incredible!
This decadent chocolate confection is so phenomenal, we suggest you PIN it to a favourite dessert or pie board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Make this CHOCOLATE PUDDING PIE for all the chocolate lovers in your world!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the crust:
26 26 chocolate cream-filled cookies (325 g)
5 tablespoons butter
1 tablespoon cocoa powder
½ teaspoon kosher salt
For the filling:
3 cups whole milk
4 ounces dark chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the chocolate whipped cream:
1½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
Directions
Make the crust:
Preheat oven to 350°F.
Place cookies into canister of food processor fitted with a blade attachment and pulse a few times to crumble. Sprinkle with cocoa powder and salt then run machine to create a soft crumb.
Reserve about 3 tablespoons of the crumbled cookies to the side to be used later for garnish.
With machine running on low, slowly add melted butter. Spill crumb mix into an 9-inch pie plate. Using a medium-sized flat-bottomed measure, press mixture to bottom of plate and up the sides in an even layer. Transfer pie plate to oven and bake for 10 minutes. Cool completely.
Make the filling:
Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
Place plastic wrap directly on to surface and let filling cool for 30 minutes. Then pour into prepared pie shell, cover loosely with plastic wrap and cool pie in fridge for 3 hours or until filling is set.
Make the whipped cream:
Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To serve:
Cut pie into 8 wedges. Serve with whipped cream and sprinkle of grated chocolate or cookie crumbs.
Until Cottage Season
