Chocolate Pudding Pie Recipe Thebigmansworld Com

Why you’ll love this chocolate pudding pie recipe

If I could eat only one dessert for the rest of my life, I’d choose this chocolate pudding pie. Why? Because it is that good! Like my flourless chocolate cake, this pie is velvety smooth, luxurious, and loaded with chocolate!

Simple ingredients. You’ll find all the required ingredients in your kitchen, refrigerator, pantry, or the nearest grocery store. Indulgent. This recipe is 100% indulgent. If I had to describe it, I’d say, ‘It’s a spoonful of happiness!’ Versatile. This dessert is perfect for a date night, fancy dinner party, or birthday or anniversary celebration. Shortcut options. For a zippy and quick dessert, you can use a pre-made pie crust and pudding!

Ingredients Needed

It’s amazing how simple ingredients like chocolate, flour, eggs, and cream make a smashing dessert like this. Here’s what you’ll need: Crust.

Pie crust. You can buy a butter pie crust for the base or make your own. Heavy cream. To brush over your pastry crust.

For the filling.

Sugar. Because we’re using dark chocolate to fill, we must add sugar to sweeten the pudding. I prefer using refined sugar as it dissolves quickly and helps to create a light, fluffy pudding. Eggs. To make the pudding base. Dark chocolate. I highly recommend using good-quality dark chocolate as it is the main ingredient of this recipe. Avoid using chocolate chips as they don’t melt as nicely as a traditional chocolate bar. Vanilla extract. For the subtle vanilla flavor. Butter. It gives a beautiful gloss and a smooth texture to the pudding. Use only unsalted, room-temperature butter. Heavy cream. To aerate the pudding and balance the bitter chocolate taste. Avoid using reduced-fat or low-fat varieties, as they won’t have the appropriate texture for this dessert. Powdered sugar. To stabilize the whipping cream and add some subtle sweetness.

For the topping.

Heavy cream. To make whipping cream topping. Powdered sugar. To lightly sweeten and stabilize the whipped cream. Chocolate shavings. To garnish.

How to make a chocolate pudding pie

Flavor variations

Make a cookie/cracker crust. If you like cheesecake and its signature graham cracker crust, use it to make this recipe And if you love Oreo cookies or Biscoff cookies, use them to make a quick crust for your pie. Use semisweet chocolate. Dark chocolate is not everyone’s cup of tea. If you’re apprehensive of the bitter, acidic flavors, use 55% semi-sweet chocolate to make this pie. Make a white chocolate pudding. If you are a fan of white chocolate, make a white chocolate and raspberry pudding pie.

Storage instructions

To store. Store the pudding pie in a lidded container in the refrigerator for three days. To freeze. Once the pie cools down, place it in a freezer-safe container, and freeze it for a month.

Recommended tools to make this recipe

Electric hand mixer. It makes creaming butter and whipping cream an absolute cakewalk. Hand mixer. A simple hand mixer works well if you don’t have an electric mixer.

Recipe tips and tricks

Make it ahead of time. This dessert needs ample time to set. So, make it a day in advance. It also helps to slice the pie easily. Allow the base to cool completely. Since the filling is chilled and fluffy, you want it to stay that way. If you put it on a warm base, it will deflate and become soupy! Make perfect chocolate shavings. Use a vegetable peeler to make long and curly chocolate shavings. Use a clean knife to cut slices. The best way to get defined pieces is by cleaning the knife with warm water and wiping it with a kitchen towel between each slice. Use this technique to cut your favorite cheesecake.