Hope y’all are having a really nice holiday weekend. I always have these really good intentions when it comes to sharing recipes with you around the holidays, but then they always sneak up on me and the ideas floating around inside my head just get tucked away somewhere in the back corner for next year without ever coming to fruition. But I did manage to make this Homemade Chocolate Pudding Pie and thought that even though it doesn’t scream red, white and blue, it doesn’t get a whole lot more American than pie, right? And chocolate, we do love our chocolate too.
Chocolate Pudding Pie is something that shows up at quite a few of my family gatherings. But this one is a little different because I didn’t enlist the help of J-E-L-L-O like I usually would. I thought it would be fun to make my chocolate pudding from scratch, and this recipe is kind of a mashup of a few I glanced at as I was preparing to make this pie. It was sort of a let’s see if I can make this thing without going to the store, and lucky for me (and you too) it worked out beautifully!
You don’t even have to use any fancy chocolate or cocoa for this pudding, just semi-sweet chocolate chips, which you have in your pantry right?
The dollops of homemade whipped cream (with a secret ingredient) and the chocolate curls are a fun touch because we all know good old pudding likes to dress up and be fancy as much as any dessert.
You can make this pie a day ahead of time, and it’ll wait patiently in the fridge for you until you and your guests are ready to party. And that last lonely little slice makes a really sweet breakfast for the one who gets out of bed first and claims it. Don’t even bother with the plate, just get a fork and go for it.
To decorate the pie, you can just spoon the whipped cream into a plastic bag and either snip off one corner, or use a large round tip. Pipe dollops of cream around the outside boarder and work your way in. Use a vegetable peeler to make chocolate curls from a milk chocolate candy bar (dark chocolate will be more flaky). It helps to warm the edge of the chocolate bar ever so slightly with your hand before shaving.
Have a safe and happy Fourth of July, friends. Make something delicious and share it with those you love!
- 1 1/3 cup all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 4 tablespoons ice water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 4 egg yolks
- 2 tablespoon butter
- 1 teaspoon vanilla extract
- 1 heaping cup semisweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon softened cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Milk chocolate bar to make curls for garnish
- In a food processor, (I use my Blendtec) pulse together flour, sugar, and salt. Add butter and pulse until you have coarse crumbs. Slowly drizzle in the ice water until a dough forms.
- Remove the dough from the processor, and knead it into a smooth ball, adding a little more flour if it is too sticky.
- Wrap dough in plastic wrap and shape into a flat disk. Chill for 2-3 hours before rolling out, or freeze until you are ready to use it.
- Preheat the oven to 425 degrees.
- On a well floured surface, roll the dough out into a circle. You want to have about 2 inches of extra dough on the outside of your pie tin. You may need to pat the cracks in the dough back together and be patient as you roll.
- Roll the dough back up onto the rolling pin to transfer it to the pie tin. Without stretching the dough, let it settle into the bottom of the tin. Trim off excess dough, leaving 1/2 inch all around. Fold the edge under itself and crimp.
- Prick the bottom and sides with a fork.
- Bake for 10 minutes, or until the crust is just golden brown.
- In a medium saucepan, whisk sugar, cornstarch and salt.
- In a separate bowl, whisk together milk and egg yolks. Slowly add the egg mixture to the saucepan, whisking as you pour so that lumps do not form.
- Turn the heat to medium, and whisk constantly it cooks.
- When the pudding starts to boil, turn the heat to low and whisk one more minute.
- Remove the pan from the heat, and add butter, vanilla extract, and chocolate chips. Stir until smooth.
- Pour the pudding into the cooled pie crust, and place plastic wrap over the top directly on the pudding so a skin will not form as it cools.
- Depending on the size of your pie crust, you may have extra pudding. We like to pour it into little jars for individual servings.
- When completely chilled, top pie with whipped cream and garnish with chocolate curls.
- Refrigerate until serving.
- In a chilled metal bowl (I use my KitchenAid stand mixer with the whisk attachment), add heavy cream, softened cream cheese, powdered sugar, and vanilla extract. On low speed, whisk until combined and mixture begins to thicken (about 1 minute). Then gradually increase the speed to high until the cream has reached the stiff peak stage (about 3 minutes).