chocolate pudding pie recipe
chocolate pudding pie recipe

This is the perfect comfort-food dessert. I love the pure flavor and creamy decadence of the homemade chocolate pudding filling. The crisp all-butter crust provides the perfect amount of flaky crunch. It’s my go-to dessert for special occasions at home.

8 servings 20 min 35 min Medium


  • Pie dough
  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup (133 grams) sugar
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 1/4 cup (35 grams) cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 4 ounces (113 grams) bittersweet chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1/2 cup finely chopped pecans ( Optional topping)


  1. Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
  2. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
  3. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
  4. In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk.
  5. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  6. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin.
  7. Pour the mixture into the pie crust.
  8. Sprinkle the chopped pacans on top.
  9. Let set for at least 4 hours in the refrigerator. Enjoy.

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