Chocolate Pudding Pie Recipe
Homemade Chocolate Pudding Pie has layers of Oreo crust, stovetop chocolate pudding, and whipped cream for a rich, make-ahead dessert.
Servings 8 slices
Calories 737kcal
Equipment
- Food Processor (see note)
Ingredients
Crust
- 24 Oreo cookies (1 package)
- 5 tablespoons butter melted
Chocolate Pudding
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 3 large egg yolks
- 2 cups whole milk
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- dark chocolate shavings for garnish
Instructions
Crust
- Preheat the oven to 350 degrees F.
- Add 24 Oreo cookies to the bowl of a food processor. Cover and pulse until they become fine crumbs. Add 5 tablespoons butter and pulse again until the mixture resembles wet sand.
- Pour the Oreo crumbs into a 9-inch deep dish pie plate. Press them evenly along the bottom, then up the sides to form a crust. Bake in the preheated oven for 10 minutes, or until the crust looks dry. Allow to cool completely on a wire rack, about 1 hour.
Pudding
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/2 teaspoon salt. Whisk in 1 cup heavy whipping cream, then 3 large egg yolks and finally 2 cups whole milk, mixing well after each addition.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to bubble and thickens enough to coat the back of a spoon.
- Immediately remove from the heat and stir in 1/2 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until completely melted.
- Pour the pudding into the cooled crust, then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or until fully chilled and set.
Topping
- When you're ready to serve, beat 1 cup heavy whipping cream, 3 tablespoons powdered sugar, and 1/4 teaspoon vanilla extract in a large mixing bowl until stiff peaks form.
- Spread the whipped cream over the cooled pie, then sprinkle with dark chocolate shavings. Slice and serve.
Notes
- If you don’t have a food processor, crush the Oreos in a sealed gallon-size bag with a rolling pin.
- For a less rich filling, use 3 cups of whole milk and skip the heavy cream in the pudding.
- For the best look, add the whipped cream shortly before serving. Leftovers will keep covered in the fridge for 3 to 4 days, but the whipped cream may soften.
- This pie can be made one day ahead. Chill the filled pie without the topping, then add the whipped cream and chocolate shavings before serving.
Nutrition
Serving: 1slice | Calories: 737kcal | Carbohydrates: 71g | Protein: 7g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 383mg | Potassium: 304mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1379IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 2mg
