Best 20 Chocolate Pudding Pie Recipes

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If you have a sweet tooth and a passion for creating delectable desserts, you'll relish embarking on a culinary adventure to discover the ultimate chocolate pudding pie recipe. This dessert symphony, featuring a velvety chocolate filling nestled within a flaky, golden crust, is a timeless classic that will tantalize your taste buds and leave you craving more. With its rich, decadent flavor and versatility, chocolate pudding pie offers endless possibilities for customization, allowing you to tailor it to your unique preferences and dietary needs. Whether you're a seasoned baker or just starting your culinary journey, preparing this classic dessert is a rewarding experience that will fill your kitchen with irresistible aromas and your heart with sheer delight.

Here are our top 20 tried and tested recipes!

CHOCOLATE PUDDING PIE



Chocolate Pudding Pie image

This is a great pie for kids to make.

Provided by Ketherine Erickson

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 4

1 (9 inch) prepared graham cracker crust
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
10 gummi worms

Steps:

  • Make instant pudding according to directions on box.
  • Dump pudding into pie crust.
  • Spread whipped topping on top of the pudding.
  • Refrigerate until not too gooey.
  • Garnish with gummy worms.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 51.6 g, Fat 14.9 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 473.7 mg, Sugar 36.6 g

JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE



Jell-O Pudding Double Chocolate Cream Pie image

Make and share this Jell-O Pudding Double Chocolate Cream Pie recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 20m

Yield 2 PIES

Number Of Ingredients 5

2 (3 1/2 ounce) packages chocolate pudding mix (NOT INSTANT)
3 1/2 cups milk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup chocolate chips
in.baked pastry shells, cooled

Steps:

  • Combine pie filling mixes, milk, butter and chips in a saucepan.
  • Cook and stir over medium heat, until mixture comes to a full bubbling boil.
  • Remove from heat and cool for 5 minutes, stirring twice.
  • Pour into shell and refrigerate for 3 hours.
  • Garnish with Cool Whip topping and grated chocolate, if desired.

COOL WHIP CHOCOLATE PUDDING PIE



Cool Whip Chocolate Pudding Pie image

Make and share this Cool Whip Chocolate Pudding Pie recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
1 1/2 cups cold milk
1 (113 g) package JELL-O Chocolate Instant Pudding
2 1/2 cups Cool Whip, thawed, divided

Steps:

  • Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
  • Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
  • Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM



Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories     Coffee     Chocolate     Dessert     Bake     Freeze/Chill     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  • For filling:
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING



Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding image

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

Provided by Big Sis

Categories     Pie

Time 28m

Yield 10 Inch Pie

Number Of Ingredients 9

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla
2 teaspoons vanilla

Steps:

  • Cooking on stovetop.
  • Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Microwave.
  • Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Variations:.
  • Chocolate Cream Pie:.
  • Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  • Coconut Cream Pie:.
  • Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  • Banana Pudding:.
  • Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  • Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 5.1, Cholesterol 105.8, Sodium 315.2, Carbohydrate 24.5, Sugar 15.3, Protein 4.5

WHITE CHOCOLATE PUDDING PIE



White Chocolate Pudding Pie image

I wanted to make my husband's favorite (banana cream pie) but the only thing in the house was Sugar Free White Chocolate Pudding mix. So, I gave it a whirl. My family was impressed. hope you like it too!

Provided by Neneldae

Categories     Pie

Time 1h12m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 4

2 (1 ounce) boxes sugar-free white chocolate pudding mix
1 pint half-and-half
1 cup milk
1 prepared 9-inch graham cracker crust (I use Basic Graham Cracker Crust)

Steps:

  • prepare pie crust.
  • mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
  • pour over pie crust.
  • refrigerate for 1 hour.

Nutrition Facts : Calories 245.8, Fat 15.5, SaturatedFat 6.6, Cholesterol 26.7, Sodium 210.3, Carbohydrate 23.5, Fiber 0.5, Sugar 11.6, Protein 4

CHOCOLATE PEANUT BUTTER PUDDING PIE



Chocolate Peanut Butter Pudding Pie image

[DRAFT]

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup granulated sugar
3 large egg yolks, beaten
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
1 cup smooth natural peanut butter
One 9-inch prepared chocolate graham cracker crust
1 cup heavy cream
2 tablespoons confectioners' sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

Steps:

  • Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
  • Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
  • When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
  • To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

DOUBLE CHOCOLATE PUDDING PIE



Double Chocolate Pudding Pie image

Provided by Ellie Krieger

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

14 graham cracker squares (7 full sheets)
2 tablespoons butter, melted
1 tablespoon water
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup sugar, plus 1/2 teaspoon
1/3 cup cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 1 percent low-fat milk
2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
  • In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
  • In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
  • In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  • Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
  • Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

OLD-FASHIONED CHOCOLATE PUDDING PIE



Old-Fashioned Chocolate Pudding Pie image

This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in "Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More" by Isa Chandra Moskowitz and Terry Hope Romero.)

Provided by Tara Parker-Pope

Categories     pies and tarts, dessert

Time 4h15m

Yield One 9-inch pie

Number Of Ingredients 11

1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)
3 tablespoons sugar
4 tablespoons melted nonhydrogenated margarine, melted coconut oil or canola oil
1 tablespoon plain soy milk or almond milk
3 cups almond milk
1/4 cup cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
Big pinch of salt
1/4 cup semisweet chocolate chips
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
  • In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
  • Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
  • In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
  • Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
  • Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

CHOCOLATE BANANA PUDDING PIE



Chocolate Banana Pudding Pie image

Make and share this Chocolate Banana Pudding Pie recipe from Food.com.

Provided by Chicopee

Categories     Dessert

Time 5h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

4 ounces semisweet chocolate
2 tablespoons milk
1 tablespoon margarine
6 ounces graham cracker pie crust
2 medium bananas, sliced
2 3/4 cups milk
5 1/2 ounces vanilla instant pudding mix or 5 1/2 ounces banana cream instant pudding
1 1/2 cups whipped topping, thawed

Steps:

  • Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
  • Spread evenly in pie shell.
  • Refrigerate 30 minutes or until firm.
  • Arrange banana slices over chocolate.
  • Pour milk into lg. bowl.
  • Add pudding mixes.
  • Beat with whisk 1 minute.
  • Let stand 5 minutes.
  • Spoon pudding mixture over bananas.
  • Spread whipped topping on top.
  • Refrigerate at least 4hrs or until set.

CHOCOLATE COCONUT PUDDING PIE



Chocolate Coconut Pudding Pie image

Inspired by a chocolate-coconut candy bar! Quick and easy pudding pie to make in no time. May be served with whipped cream.

Provided by rsmontana

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

4 cups cold milk, divided
1 (3.4 ounce) package instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust
½ cup shredded coconut, divided
1 (3.4 ounce) package instant coconut cream pudding mix
¼ cup milk chocolate chips, or more to taste
¼ cup slivered almonds

Steps:

  • Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
  • Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
  • Refrigerate until chilled through and set, at least 30 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 51.9 g, Cholesterol 11.5 mg, Fat 17.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 7.9 g, Sodium 528.2 mg, Sugar 36.3 g

EGGLESS CHOCOLATE PUDDING/PIE FILLING



Eggless Chocolate Pudding/Pie Filling image

Make and share this Eggless Chocolate Pudding/Pie Filling recipe from Food.com.

Provided by Gwamma Kaff

Categories     Dessert

Time 30m

Yield 1 8, 4-6 serving(s)

Number Of Ingredients 7

2/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
1 2/3 cups milk
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Combine dry ingredients and gradually stir in milk.
  • Cook over medium heat, stirring constantly.
  • Bring to a slow boil, and stir constantly one minute.
  • Remove from heat, and stir in butter and vanilla.
  • Fill dessert dishes or pie shell, and chill until cool.
  • Makes 4-6 pudding servings or filling for 8" pie.

CHOCOLATE PUMPKIN PUDDING PIE



Chocolate Pumpkin Pudding Pie image

Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 15

½ cup white sugar
½ cup light brown sugar
2 tablespoons cornstarch
1 ½ teaspoons kosher salt
¾ teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice
1 pinch ground cloves
1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 egg yolks
4 ounces bittersweet baking chocolate, finely minced
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons sweetened whipped cream

Steps:

  • Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
  • Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
  • Garnish with whipped cream.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g

TOFU CHOCOLATE PUDDING/MOUSSE/PIE FILLING



Tofu Chocolate Pudding/Mousse/Pie Filling image

This is from the Mori-Nu Tofu box.... very easy and non-veggies love it too! Cook time includes chilling time.

Provided by basia1

Categories     Pie

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 3

10 ounces semi-sweet chocolate chips (See Note 1)
2 (10 1/2 ounce) packages silken tofu or 2 (10 1/2 ounce) packages silken firm tofu (See Note 2)
3 tablespoons maple syrup (or other liquid sweetener of your choice; can use less, to taste)

Steps:

  • Note 1: vegans: use barley-malt-sweetened nondairy chocolate chips or use a really good vegan chocolate bar (like Rapunzel Organic Bittersweet) instead of some or all of the chips.
  • Note 2: I use the Mori Nu brand of tofu for this (since it's from their box), but you can use any brand, just make sure it is the"silken" type and not regular.
  • Melt choc chips in a double boiler over low heat or in microwave (if you know what you're doing).
  • Put tofu, sweetener, and melted chocolate into a blender and process until very smooth.
  • Pour into a serving bowl or bowls and refrigerate, covered, for at least a couple of hours.
  • Cover this well, because it will pick up EVERY odor in your refrigerator otherwise.

CHOCOLATE PUDDING PIE - LITE VERSION



Chocolate Pudding Pie - Lite Version image

This recipe came from the Kraft Foods fall edition. I took their suggestion to save calories and made the appropriate adjustments. I chose also to use a graham cracker crust rather than an Oreo cookie crust, but either works equally well. I didn't have any chocolate to curl for garnish for the photo, but that wouldn't add TOO many calories and might just have to be included next time!

Provided by Lady Dancer

Categories     Pie

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups cold 1% low-fat milk
1 (1 ounce) package sugar-free instant chocolate pudding mix
6 ounces oreo cookie prepared pie crusts (or graham cracker crust, your choice)
1 (8 ounce) container fat-free cool whip

Steps:

  • Pour milk into a large mixing bowl.
  • Add dry pudding mix.
  • Beat with wire whisk for 2 minutes.
  • Spoon half of pudding mix into crust.
  • Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
  • Spoon over pudding layer in the crust.
  • Top with the remaining Cool Whip.
  • Refrigerate at least 3 hours.
  • Store in refrigerator.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE



Gluten-Free Double Chocolate Peanut Butter Pudding Pie image

Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 10

3 cups Chocolate Chex™ cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Steps:

  • In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
  • Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
  • Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
  • To serve, top servings of pie with whipped cream and chocolate shavings.

Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g

CHOCOLATE PUDDING PIE



Chocolate Pudding Pie image

Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Pie     Chocolate     Egg     Milk/Cream     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Custard     Chill

Yield 8 servings

Number Of Ingredients 17

1 Blind-Baked Pie Crust
Filling:
½ cup sugar
3 Tbsp. unsweetened cocoa powder, preferably Dutch-process
2 Tbsp. cornstarch
2 large eggs
2 large egg yolks
2½ cups whole milk
1 tsp. vanilla extract
½ tsp. kosher salt
4 oz. bittersweet chocolate, chopped
Assembly:
1 tsp. unflavored powdered gelatin
2 cups heavy cream
2 Tbsp. sugar
2 tsp. vanilla extract
1 tsp. kosher salt

Steps:

  • Filling:
  • Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
  • Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
  • Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
  • Assembly:
  • Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
  • Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
  • Do Ahead: Pie can be made 3 days ahead. Keep chilled.

DARK CHOCOLATE PUDDING PIE



Dark Chocolate Pudding Pie image

This easy to make pudding pie is decadent and sure to please any chocolate lover's palate. It can be thrown together quickly and effortlessly for any occasion.

Provided by EntirelyEmily

Categories     Pie

Time 15m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 4

1 (5 1/8 ounce) Jell-O chocolate pudding and pie filling
6 bittersweet chocolate squares
3 cups whole milk
1 (9 inch) graham cracker crust

Steps:

  • Chop up 4 squares of Bakers chocolate. Set aside.
  • With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
  • Mix together Chocolate Pudding mix and milk in a medium saucepan.
  • Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
  • Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
  • Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
  • Serve alone or with whipped cream!

FUDGY WHITE CHOCOLATE PUDDING PIE



Fudgy White Chocolate Pudding Pie image

"This creamy luscious layered pie is a real treat," assures Toni Preiner of Manahga, Minnesota. "No one ever guesses that it's made with sugar-free pudding mixes. Whenever I serve it, I get compliments."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 cups cold-fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
1/2 ounce semisweet chocolate, shaved

Steps:

  • In a small bowl, whisk 1 cup milk and chocolate fudge pudding mix for 2 minutes or until slightly thickened. Fold in half of the whipped topping. Spread over crust., In another bowl, whisk remaining milk and white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping; spread over fudge pudding layer. Refrigerate for 4 hours or until set. Garnish with shaved chocolate.

Nutrition Facts : Calories 208 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 154mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ICE CREAM PUDDING PIE



CHOCOLATE ICE CREAM PUDDING PIE image

This recipe was personally prepared by Donna Oronzi for the August 2015 meeting with the Curious Cuisiners. This recipe is an adaptation from Jello Pudding circa 1980's.

Provided by shecooks curiouscooks

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 4

2 c cold milk
1-1/2 c chocolate ice cream, softened
2 box 4 serving size vanilla or chocolate instant pudding
1 graham cracker pie crust (6oz)

Steps:

  • 1. Thoroughly blend milk and ice cream in a bowl. Add pudding mixes, gradually blend slowly on low speed for approximately one minute.
  • 2. Pour immediately into the pie shell. Chill until set (1 hour or more). Can be put into the freezer for a quicker set.

Tips:

  • For a richer and creamier pudding, use whole milk instead of 2% or skim milk.
  • If you want your pudding to be extra thick, add an extra egg yolk.
  • To prevent your pudding from forming a skin, cover it with plastic wrap directly on the surface of the pudding.
  • If you're using a store-bought pie crust, pre-bake it according to the package directions before filling it with pudding.
  • For a fancier presentation, pipe the whipped cream onto the pie using a pastry bag fitted with a star tip.

Conclusion:

With its creamy, chocolatey filling and flaky, buttery crust, chocolate pudding pie is a classic dessert that's sure to please everyone at your table. Whether you're making it for a special occasion or just because you have a craving for something sweet, this pie is sure to hit the spot. So what are you waiting for? Give it a try!

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