One of my most requested pies is my decadent Chocolate Pudding pie. I hope you love this recipe as much as I do!


Chocolate Pudding Pie Recipe

1 1/3 c chocolate wafer crumbs (Nabisco chocolate wafer is best)
5 Tbls melted butter
1/4 c sugar

5 oz bittersweet chocolate chopped, melted
2 oz unsweetened chocolate, chopped, melted
2 Tbls softened butter
2-3 Tbls brewed espresso
1 tsp vanilla

2/3 c sugar
1/4 c cornstarch
1/2 tsp salt
4 large egg yolks
3 c whole milk

1 c heavy cream
Pinch of salt
1/8 c sugar
1 tsp vanilla
Bittersweet chocolate shavings

Preheat oven 350 degrees
Mix chocolate wafers, melted butter and sugar in food processor until
crumbles are smooth.  Press firmly into 9-10 in pie pan and bake until
crisp but not over done about 10-12 minutes. Remove and let cool while
preparing filing.

Melt chocolate, 2 Tbls butter, espresso together over a double boiler
on LOW simmer. Keep chocolate mixture bowl from touching summering
water to avoid scorching.  When chocolate is just melted remove from
heat and let stand.

Whisk sugar, cornstarch, salt, egg yolks, in a large saucepan until
combined. Slowly drizzle the milk, whisking it in. Bring mixture to a
boil, while continuing to whisk. Reduce the heat to a simmer, still
whisking until the filling becomes very thick (about 1-2 minutes).

Using a fine mesh sieve, pour the pudding mixture into a bowl. Add
melted chocolate mixture and combine.  Place a sheet of plastic wrap
directly on top of the pudding and refrigerate for at least 2 hours.

Whipped Cream
Mix cream and a pinch of salt using a whisk attachment, until it
begins to thicken. Continue mixing adding sugar in a steady stream.
Then add vanilla. Turn mixture to medium- high, and mix cream until it
reaches stiff peaks.

Load pudding filling into pie shell. Then spoon whipped cream,
covering most of the top.  Garnish with shaved chocolate. Refrigerate
until ready to serve.