If you’re a fan of chocolate desserts, there’s nothing quite like a rich and creamy chocolate pudding pie to satisfy your sweet tooth. Making a pudding pie from scratch may seem daunting at first, but with the right recipe and patience, you can create a delicious dessert far superior to anything you’ll find in a store-bought package.

smaller chocolate cream pie in a flaky crust

Why this recipe works

This recipe is a perfect combination of premade and homemade. Homemade pudding is so easy to make and tastes better than box mixes.

Puddings, custards, and curds are simple, and you can adjust the sweetness to your taste. In my humble opinion, it’s also worth the extra few minutes it takes to bake a homemade crust for a delicious chocolate pudding pie.

Ingredient notes

The full ingredient lists and quantities are included in the recipe card below.

Premade crust like Pillsbury, or you can make your own with this mini pie crust recipe, or try an extra easy graham cracker pie crust which goes well with chocolate pudding.
Chocolate is the star of this pie, so use a good quality semi-sweet baking chocolate bar. You can also add mini chocolate chips for an extra chocolate flavor.
Heavy whipping cream: make your own homemade whipped cream with this amazing recipe for whipped cream,or use Redi Whip, Cool Whip, or a similar product.
If you are in a hurry, you can use instant chocolate pudding mix; however, you should consider making it from scratch!

Recipe Directions

Prepare pie crust per package instructions or a super simple graham cracker crust.

Before baking the crust, line it with parchment paper and use pie weights to keep the pie nicely formed. I skipped the pie weights, and you can see how the crust came out just a bit wonky.

While your pie crust is baking, pull together all the ingredients for the chocolate filling.

In a small bowl, lightly beat together the egg yolks and cornstarch.
In a small saucepan over medium heat, combine the sugar and whole milk with a wooden spoon until well combined. Stir frequently and bring the milk and sugar mixture to a simmer.
Temper eggs by adding a tablespoon of the hot milk and sugar mixture to the egg and whisk together.
Slowly add the egg mixture back into the sugar and milk mixture. Stir constantly until the mixture thickens and comes to a slow boil.
Remove the pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until well combined and smooth.
Let the filling cool for a few minutes, then pour the chocolate filling into the cooled crust.
Loosely cover and refrigerate for 3-4 hours. I don’t use plastic wrap because it sticks to the top of the pudding; instead, try domed tin foil or an upside-down plate.
Top chilled pie with RediWhip, or use the recipe below to make your own whipped topping.

Optional Homemade Whipped Topping

In a medium bowl, add the cream and beat with an electric hand mixer on high speed for 1-2 minutes
Slowly add the sugar and vanilla paste while continuing to beat until soft peaks form, about 1-2 minutes.
Spoon the whipped cream over the pie and top with chocolate shavings.

Here is the full post on how to make homemade whipped cream.

Recipe Tips

When baking the crust, line it with parchment paper and pie weight to keep the crust from shrinking. I did not do this for this recipe; you can see how the crust pulled away from the pie plate.
The star is the chocolate filling, so you want that to be perfect. Regarding chocolate, my favorite is the Ghirardelli semi-sweet baking bar.

Tools Used

Whisk: A small whisk will get into a small saucepan and bowl much better than a full-size one.
Mixing bowls: I like to use large cereal bowls, they are the perfect size for small-batch batters.
Small saucepan: My 3/4 quart small butter warmer from Made-In works beautifully
Wooden spoon: You can never have too many of these, I have them in various sizes.
6-inch Pyrex pie plate: This size is perfect for two people who love pie.

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