Chocolate Pudding Pie Recipe

Name: Chocolate Pudding Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; Nonstick vegetable oil spray; 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package); 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup sugar; Filling; 1/2 cup sugar; 1/4 cup unsweetened cocoa powder (preferably Dutch-process); 2 tablespoons cornstarch; 2 1/2 cups whole milk, divided; 2 large egg yolks; 1 large egg; 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 2 tablespoons (1/4 stick) unsalted butter; Topping; 3 1/2-pint containers raspberries; 1 cup chilled whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Servings: persons

Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

1
For crust:
2
Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.
3
Preheat oven to 350u00b0F. Bake crust until set, about 10 minutes, then cool.
4
For filling:
5
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.
6
For topping:
7
Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours.

1604

kcal

Calories

104

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust, Nonstick vegetable oil spray, 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package), 1/2 cup (1 stick) unsalted butter, melted, and more.

Yes, Chocolate Pudding Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pudding Pie

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