If you’re craving pure comfort in dessert form, you simply have to try this Old-Fashioned Chocolate Pudding Pie Recipe. Imagine a crisp, buttery crust holding the creamiest, richest homemade chocolate pudding—every bite is silky, deeply chocolatey, and tastes just like the pies from grandma’s kitchen. With just a handful of pantry basics, you’re on your way to a retro classic that’s perfect for family dinners, holidays, or any day you need a sweet pick-me-up.
Ingredients You’ll Need
There’s something magical about using simple, timeless ingredients to create a memorable dessert. Each element in this Old-Fashioned Chocolate Pudding Pie Recipe brings its own magic, from rich flavor to perfect texture, ensuring your pie is as decadent as it is comforting.
- Pre-baked 9-inch pie crust: The crisp vessel that holds every luscious bite; homemade or store-bought both work wonders.
- Granulated sugar (3/4 cup): Provides balanced sweetness and helps the pudding set up beautifully.
- Unsweetened cocoa powder (1/3 cup): Gives the pie its deep, classic chocolate flavor; opt for dark cocoa for extra intensity.
- Cornstarch (1/4 cup): The secret to a thick, sliceable pudding—no gelatin required.
- Salt (1/4 teaspoon): Enhances and deepens the chocolate flavor; don’t skip it!
- Whole milk (2 3/4 cups): Lends creaminess and richness; whole milk is best for a silky texture.
- Large egg yolks (4): Add luxurious thickness, color, and that signature homemade pudding feel.
- Unsalted butter (2 tablespoons): Whisked in at the end for smoothness and shine.
- Vanilla extract (1 teaspoon): Brings all the flavors together and adds a lovely aroma.
- Whipped cream (for topping, optional): Light, airy, and pairs perfectly with pudding’s richness.
- Chocolate shavings or curls (for garnish, optional): Adds an elegant, chocolatey flourish to finish.
How to Make Old-Fashioned Chocolate Pudding Pie Recipe
Step 1: Combine Your Dry Ingredients
Grab a medium saucepan and whisk together the sugar, cocoa powder, cornstarch, and salt. This step not only evenly distributes all the flavors, but also ensures you’ll have a smooth pudding base without any pesky lumps.
Step 2: Whisk in the Milk
Pour the whole milk in gradually, whisking the mixture until totally smooth. Take your time—this slow addition helps dissolve all the dry ingredients and creates a creamy, lump-free base, which is the foundation for a perfect Old-Fashioned Chocolate Pudding Pie Recipe.
Step 3: Cook the Pudding Base
Place the pan over medium heat. Whisk constantly as the mixture warms and thickens; this usually takes about 8 to 10 minutes. You’ll know it’s ready when it starts to bubble and looks satisfyingly thick and velvety.
Step 4: Temper the Egg Yolks
In a separate bowl, give your egg yolks a quick whisk. Now, to keep those yolks from scrambling, slowly add about 1/2 cup of the hot pudding mixture to the yolks, whisking all the while. This gently warms them without any surprise bits of cooked egg.
Step 5: Finish Cooking the Pudding
Slowly pour your tempered egg yolk mixture back into the saucepan, continuing to whisk constantly. Let it cook for another 2 to 3 minutes until the pudding is extra thick and wonderfully glossy—now it’s truly irresistible.
Step 6: Add Butter and Vanilla
Take the pudding off the heat and immediately stir in the butter and vanilla extract. This brings out all the chocolate notes and gives your pudding its final, rich, silky finish.
Step 7: Fill and Chill
Pour the warm pudding into your cooled, pre-baked pie crust. Smooth the top, then press a piece of plastic wrap directly onto the surface to prevent a skin. Slide the pie into the fridge for at least 4 hours (overnight is best!) so it sets up perfectly for slicing and serving.
How to Serve Old-Fashioned Chocolate Pudding Pie Recipe
Garnishes
This pie is pure joy as-is, but a mountain of pillowy whipped cream and a scattering of chocolate shavings will make it look as fabulous as it tastes. Feeling extra? Try a sprinkle of cocoa powder or a dusting of edible gold for a special occasion!
Side Dishes
The Old-Fashioned Chocolate Pudding Pie Recipe pairs beautifully with fresh berries, a cold glass of milk, or a scoop of vanilla ice cream. For a classic diner-inspired spread, serve it alongside a cup of strong, hot coffee after dinner.
Creative Ways to Present
Make dessert bites by cutting small squares and skewering with berries, or use a round cookie cutter for mini pie circles at parties. If you’re going for truly retro, serve slices on vintage dessert plates with pastel napkins—it’s a charming way to honor this beloved classic!
Make Ahead and Storage
Storing Leftovers
To keep your pie tasting fresh, cover any leftovers tightly with plastic wrap and store in the refrigerator. The pudding will stay creamy and delicious for up to three days—if you don’t devour it before then!
Freezing
While the crust freezes beautifully, the pudding can separate or become watery after thawing, so freezing is not recommended. Enjoy this Old-Fashioned Chocolate Pudding Pie Recipe freshly made and chilled for best results.
Reheating
There’s really no need to reheat this pie—it’s best served cold! If you prefer a softer texture, let your slice sit at room temperature for 10 to 15 minutes before digging in.
FAQs
Can I use a different type Dessert
Whole milk gives the richest, creamiest result, but you can use 2% milk in a pinch. Non-dairy options might work, but the texture and flavor of your Old-Fashioned Chocolate Pudding Pie Recipe may be slightly different.
Is it okay to use a store-bought pie crust?
Absolutely! A pre-baked store-bought crust saves time and still tastes scrumptious. If you have the time and inclination, a homemade crust makes things extra special but isn’t required for a delicious result.
Can I make this pie in advance?
Yes, the Old-Fashioned Chocolate Pudding Pie Recipe is actually best when made a day ahead so it sets fully in the fridge. Just wait to garnish with whipped cream and chocolate shavings until right before serving.
Why is my pudding lumpy?
Lumps can happen if the pudding isn’t whisked constantly as it heats or if the eggs get too hot, too fast. To avoid this, make sure you whisk steadily and temper your yolks as described in the steps above.
How do I get neat, clean slices?
For picture-perfect slices, chill the pie thoroughly, use a sharp knife dipped in hot water, and wipe between cuts. A little patience goes a long way here!
Final Thoughts
This pie is pure nostalgia in every bite—trust me, once you make the Old-Fashioned Chocolate Pudding Pie Recipe, it’s bound to become a staple in your dessert lineup. Share it with loved ones, bring it to celebrations, or just enjoy it at home whenever you want to treat yourself to a little chocolate happiness. You’re going to love every creamy, dreamy slice!
Print
Old-Fashioned Chocolate Pudding Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this Old-Fashioned Chocolate Pudding Pie. A decadent chocolate filling nestled in a flaky pie crust, topped with billowy whipped cream and chocolate shavings, this classic dessert is a true delight for chocolate lovers.
Ingredients
Pie:
- 1 pre-baked 9-inch pie crust
Pudding:
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Chocolate shavings or curls
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 8–10 minutes.
- In a separate bowl, lightly whisk the egg yolks. Slowly pour some of the hot mixture into the yolks, whisking constantly to temper. Then pour the egg yolk mixture back into the saucepan, whisking constantly. Cook for another 2–3 minutes until thick and glossy.
- Remove from heat and stir in butter and vanilla until smooth.
- Pour the pudding into the cooled pie crust and smooth the top. Cover with plastic wrap directly onto the surface. Refrigerate for at least 4 hours or until fully set.
- Top with whipped cream and chocolate shavings before serving, if desired.
Notes
- Use a homemade or store-bought pie crust.
- For a richer flavor, use dark cocoa powder.
- This pie is best made a day ahead to fully chill and set.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
