Chocolate Pudding Pie
Creamy chocolate pudding pie — Old Fashioned Chocolate Pie, Granny Fuller's Chocolate Pie, No bake chocolate pie, French Silk — easy weeknight dessert.
★ dessert
dessertOld Fashioned Chocolate Pie
A classic, rich chocolate pie with a flaky crust and creamy chocolate filling, perfect for dessert.
Jim WillsIngredients
- 1 prepared pie crust Pie crust
- 4 oz Semi-sweet chocolate
- 1 cup Sugar
- 3 Eggs
- 1 cup Milk
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- as needed Whipped cream (for topping)
Instructions
- 1Pre-bake the pie crust according to package instructions and set aside.
- 2In a saucepan, melt the semi-sweet chocolate over low heat.
- 3In a bowl, whisk together sugar and eggs until well combined.
- 4Gradually add the egg mixture to the melted chocolate, stirring constantly.
- 5Add milk, butter, and vanilla extract to the mixture and cook over medium heat until thickened, about 5-7 minutes.
- 6Pour the chocolate filling into the prepared pie crust.
- 7Chill the pie in the refrigerator for at least 2 hours before serving.
- 8Top with whipped cream before serving.
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Open in Pepper →The Chocolate Pie Everybody Asks For
A chocolate pie is sugar, cocoa, milk and a little patience at the stove. It's the pie people remember from a grandmother's kitchen, and it comes together from things already in the cabinet.
Cooks on Pepper reach for these when supper's handled and dessert still needs to happen — Sunday dinner, a church potluck, a birthday that snuck up on them.
Every recipe here is a chocolate pie worth making twice, from Old Fashioned Chocolate Pie and Grandma Walker's Chocolate Pie to Florence's Famous Chocolate Cream Pie, Banana-Chocolate Cream Pie, a No bake chocolate pie with Oreos, and French Silk Chocolate Pie.
Quick Tips
- 1
Whisk the filling constantly
Cocoa and flour scorch fast, so stir without stopping over medium heat for the full 8 to 10 minutes until it coats the back of a spoon.
- 2
Temper the egg yolks
Ladle about 1 cup of the hot milk mixture into the beaten yolks while whisking, then pour it all back into the pan so you don't end up with scrambled bits.
- 3
Chill at least 4 hours
The filling needs a full 4 hours cold, or overnight, to set up firm enough to cut clean slices.
- 4
Press wrap on the filling
Lay plastic wrap right on the surface while it cools to keep a rubbery skin from forming on top.
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