Easy Chocolate Pudding Pie with a Graham Cracker Crust
A delicious chocolate pudding pie in a buttery graham cracker crust, topped with homemade whipped cream.
Servings: 12 slices
Calories: 387kcal
Equipment
- 9 inch deep dish pie plate
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs
- 2 tablespoons sugar
- pinch kosher salt
- 6 tablespoons unsalted butter melted
Chocolate Pudding
- 7 oz semisweet dark chocolate chopped
- 1 ½ cups whole milk
- ½ cup heavy cream
- 6 tablespoons sugar
- 4 egg yolks room temperature
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy cream
- 1 teaspoon sugar
Instructions
Graham Cracker Crust
- Preheat the oven to 350°Fahrenheit/175° Celsius.
- Combine the graham cracker crumbs with the salt, sugar and melted butter until the crumbs are evenly moistened.
- Pour the mixture into your 9 inch deep dish pie plate and use the bottom of a measuring cup to evenly press the crumbs into the bottom and sides of the pan.
- Bake for 6-8 minutes. Take out of the oven and let it cool to room temperature.
Chocolate Pudding
- In a large jug, whisk together the egg yolks, sugar, salt and cornstarch. It will be quite thick!
- Take a medium saucepan and pour in the milk and heavy cream. Bring to a simmer over medium-low heat. Once it is simmering, add your chocolate. Stir using a rubber spatula until the chocolate has completely melted.
- Scoop out about 1 cup of the hot chocolate mixture and slowly pour it into the yolk mixture, whisking the yolks constantly to temper the eggs. Once completely added, pour this mixture back into the saucepan, stirring with a rubber spatula.
- Heat over medium-low, constantly stirring and making sure you scrape the bottom and the sides, until it becomes very thick and there are large bubbles in the middle.
- Take the pudding off the heat. Add in the vanilla and butter, stirring until it is all combined. Place a fine meshed sieve over a large bowl and strain the pudding to get rid of any lumps. Once strained, place plastic wrap on the surface on the pudding and let it come to room temperature.
- Once at room temperature, pour the pudding into the graham cracker crust. Again place plastic wrap on the surface of the pudding so it doesn't form a skin and place in the fridge to chill for at least 6 hours, preferably overnight!
Whipped Cream
- In a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, whisk the heavy cream and sugar together until you have stiff peaks.
Assembly
- Take the chilled pie out of the fridge and remove the plastic wrap. Topped with homemade whipped cream and if you wish, chocolate curls!
Notes
My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Chocolate: I used Lindt 51% baking bar for this recipe.
Chocolate Curls: Use a potato peeler to peel the side of a chocolate bar for chocolate shavings.
Storage: keep the pie in the fridge, I do not recommend freezing it. It's best in the first 24 hours but you can keep it for 2 days. Note, any parts of the pudding not covered in whipped cream will form a skin in the fridge!
Nutrition
Calories: 387kcal | Carbohydrates: 29g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 288mg | Potassium: 196mg | Fiber: 2g | Sugar: 19g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
