Homemade chocolate pudding topped with sweetened whipped cream, all nestled inside a chocolate cookie crust, makes a delightful no-bake Chocolate Pudding Pie.
Pie has always been my favorite dessert, and as a child I even asked for pie instead of cake on my birthday. While I love classic fruit pies like apple or mixed berry, occasionally I enjoy a simple no-bake dessert. This Chocolate Pudding Pie is quick to assemble and satisfies any chocolate craving with a rich, creamy filling and a crisp chocolate cookie crust.
The pie begins with a no-bake chocolate cookie crust. Using the right ratio of cookies to butter keeps the crust sturdy so it won’t crumble. I find pulsing the crumbs until very fine helps them pack tightly and form a smooth base and sides.
The next layer is homemade chocolate pudding. It takes only a bit more time than using a boxed mix, but the flavor and texture are far superior. The pudding becomes luxuriously smooth and chocolatey when made from scratch.
For the creamiest homemade pudding, I recommend using whole milk. It creates a rich base with excellent texture. I choose DairyPure whole milk and heavy whipping cream because of their quality standards; these products are consistently fresh and perform well in custards and whipped cream.
- Contains no artificial growth hormones
- Is tested for antibiotics
- Is continually quality tested to ensure purity
- Only comes from cows fed a healthy diet
- Is cold shipped fresh from your local dairy
Milk is useful for many holiday recipes—breakfast casseroles, bread pudding, mashed potatoes, frostings, and pies—so I often keep extra on hand. The heavy whipping cream whips up easily and holds its shape nicely for the pie topping. My kids loved licking the pudding and the whipped cream and have already asked for this pie again.
Below is the recipe as I prepare it at home. It is straightforward, and the results are creamy, rich, and crowd-pleasing. Prepare the pie ahead of time—overnight chilling yields the best texture—and finish it with lightly sweetened whipped cream and chocolate shavings for an attractive presentation.
Chocolate Pudding Pie
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Ingredients
- 25 regular Oreo cookies
- 5 Tbsp (71 g) butter, melted
- 3 cups (710 ml) DairyPure® whole milk
- 1 cup (170 g) semi-sweet chocolate chips
- 5 egg yolks
- 1 cup (200 g) granulated sugar
- 4 Tbsp (40 g) cornstarch
- ¼ tsp salt
- 2 tsp vanilla
- 1 ½ cups (355 ml) heavy whipping cream
- 2 Tbsp granulated sugar (for whipped cream)
- ½ tsp vanilla (for whipped cream)
- 1 large chocolate bar (for shavings)
Instructions
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Crush Oreo cookies in a food processor or blender until very fine.
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Melt the butter and combine it with the cookie crumbs. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Chill the crust while you prepare the pudding.
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In a medium saucepan, heat the milk with the semi-sweet chocolate chips over medium-high heat, stirring until the chocolate melts and the mixture is smooth.
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Whisk the egg yolks and sugar in a bowl until pale. Add the cornstarch, salt, and vanilla, mixing until combined.
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Temper the eggs by slowly pouring a small amount of the warm chocolate mixture into the egg mixture while whisking constantly. Then return the combined mixture to the saucepan.
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Cook over medium-high heat, whisking constantly, until the pudding comes to a boil and thickens. Remove from heat and whisk for another 1–2 minutes until smooth and creamy.
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Pour the pudding into the chilled crust. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
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To make the whipped cream, whip the heavy cream until it begins to thicken, then add the sugar and vanilla. Continue whipping to medium-stiff peaks and spread over the chilled pie.
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Use a vegetable peeler to shave chocolate from the large bar and sprinkle the shavings over the top. Serve chilled. Store leftovers refrigerated; the pie can be made up to 24 hours in advance.
Notes
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