Evan turned 11 last week. His birthday fell on Thursday and his dad was in Calgary (and we are at the lake). We got to celebrate twice since we had to celebrate on his actual birthday. On the weekend, we celebrated with our lake friends. I asked Evan what kind of cake he wanted this year. He usually chooses an ice cream cake but this year he decided he wanted to change it up a little. Instead, he decided he wanted me to make him a chocolate pudding pie. But not too pudding-y mind you. He requested it be dense, chocolatey and not too creamy.
Off I went to find a recipe to tweak. Since it was a large gathering, I wanted to make two pies instead of one. I was a little concerned that making a chocolate pie would be difficult since I’d never made one. In the end, I was pleasantly surprised by how easy this chocolate pudding pie was to make.
Easy and Delicious Chocolate Pudding Pie Ingredients:
2 – 9-inch deep dish frozen pie crusts baked per the package instructions (or your favorite homemade crust)
3 cups granulated sugar
1/2 cup corn starch
1/2 tsp salt
6 cups whole milk
8 egg yolks
1 8oz package semisweet chocolate, chopped
5 oz unsweetened chocolate, chopped (about 3/4 of a 8 oz package)
2 tsp vanilla
2 Tbsp butter
Whipped cream, strawberries, etc for garnish (optional)
Easy and Delicious Chocolate Pudding Pie Instructions
Homemade pudding is actually really easy to make but you need to do a bit of prep first because things can move fast. Before you start:
Bake your pie shells. You’ll need two. Check on them often and don’t forget to poke holes in them with a fork (otherwise the crusts will puff up). Don’t burn them! The crusts need to be completely cool before you pour your pudding into them.
Separate your egg yolks. Thankfully, if you get a bit of egg white in, it won’t matter.
Chop up your chocolate.
With all that done, you can start making your pudding. First, mix your sugar, corn starch and salt in a large, heavy sauce pan.
Add your milk and egg yolks.
Mix together thoroughly and cook over medium-high heat until almost boiling and thickened. You will think it isn’t going to get thick but just keep stirring…it will. It can take 8 or 9 minutes (or a bit longer depending on your pan size).
Once your pudding is thickened, turn off the heat and add your chopped chocolate. Mix well.
Add the vanilla extract and butter and stir well. Pour into your prepared pie shells. Refrigerate uncovered for at least 4 hours before serving. You will have about 2 1/2 cups of pudding left over. If you want a third pie, make an extra crust and divide the pudding evenly between the three. Enjoy!
- 2 9-inch deep dish frozen pie crusts baked per the package instructions, or your favorite homemade crust
- 3 cups granulated sugar
- 1/2 cup corn starch
- 1/2 tsp salt
- 6 cups whole milk
- 8 egg yolks
- 1 8 oz package semisweet chocolate, chopped
- 5 oz unsweetened chocolate, chopped (about 3/4 of a 8 oz package)
- 2 tsp vanilla
- 2 Tbsp butter
- Whipped cream, strawberries, etc for garnish (optional)
- Prepare to make your recipe by baking your pie crusts, chopping your chocolate and separating the egg yolks.
- Mix sugar, corn starch and salt in a large, heavy bottomed sauce pan.
- Add milk and egg yolks, mix well. Heat over medium high heat until almost boiling and thickened. Stir continuously so it doesn't burn.
- Once thickened, remove from heat, add chocolate and mix well. Then stir in the butter and vanilla extract.
- Pour into two baked pie crusts. Refrigerate for a minimum of 4 hours before serving. Add whipped cream, berries, etc for garnish if desired.
Nutrition Information:Yield: 16
Amount Per Serving: Calories: 510 Saturated Fat: 11g Cholesterol: 111mg Sodium: 235mg Carbohydrates: 69g Fiber: 3g Sugar: 48g Protein: 7g