Chocolate Pudding Pie

I’ve been wanting to make a chocolate silk pie for a while now, but never got the right opportunity to do it. As many of you know by now, my brother is allergic to eggs, so if I wanted to make a chocolate pie it wouldn’t be allowed to stay in the house, or else he’d get too tempted and eat some. So, I made this for a barbecue. It was deeeeelicious. Everyone there loved it. It’s simply a homemade recipe for chocolate pudding chilled inside a homemade pie crust. Plus, the whipped cream on top really makes it.

This pie looks impressive, but believe me it’s actually quite simple. If you take a bite that’s perfectly balanced with chocolate curls, whipped cream, chocolate pie, and pie crust, you’re in for a real treat. The whipped cream combined with the chocolate pie is so smooth it melts in your mouth. Then, you get to the buttery, flaky crust that gives it a nice crunch. They match perfectly and make this recipe oh so good.

This pie is perfect for chocolate lovers like me. Actually, I’m going to correct myself there. Addict, not lover. I probably eat chocolate in some way or another most every day of my life. My answer to the ever-so-annoying question, “If you could eat one food for the rest of your life, what would it be?” – Chocolate, of course (ice cream is a close second though). Therefore, one might start to see why I loved this pie so much.

Enjoy baking! Try not to eat the whole thing, because believe me, it will be a challenge.

Chocolate Pudding Pie

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 2 hours

Yield: 12 servings

Chocolate Pudding Pie

Buttery pie crust filled with a smooth, decadent chocolate pudding and topped with homemade whipped cream and chocolate curls to garnish.


  • 2 cups flour
  • 2 Tbsp. confectioners sugar
  • 1 tsp. salt
  • ¾ cup (1½ sticks) butter, cut into cubes
  • 1 egg
  • 1 tsp. vanilla
  • 1 Tbsp. ice cold water
  • 4 oz. unsweetened baking chocolate
  • 1 cup butter, softened
  • 1⅓ cups sugar
  • 1½ tsp. vanilla
  • 4 pasteurized eggs*
  • 1 cup whipped cream
  • 3 Tbsp. confectioners sugar
  • ½ tsp. vanilla
  • chocolate curls*


    Make the crust:
  1. In a large, wide bowl, add the flour, powdered sugar, and salt and fluff with hands to combine. Add the cut up butter and mix into the dough using your fingertips until it resembles coarse meal, about 5 minutes.
  2. In a small measuring cup, whisk together the eggs, vanilla extract, and ice water. Drizzle over flour mixture and mix with your hands just until combined. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat the oven to 400°F. Roll the dough out until it is just a bit larger in diameter than your pie dish and transfer to baking dish. Crimp the edges with leftover dough. Place aluminum foil in the middle (with enough so that you can easily lift it out with the pie weights inside), then fill the pie with pie weights (sometimes people will use uncooked beans instead) and blind bake the crust for about 15 minutes, then 5 minutes without the pie weights in the middle, or until golden. Let cool completely before filling.
    Make the filling:
  1. In a small microwave safe bowl, melt chocolate in 30 second increments, stirring in between each increment until smooth. Let cool down and set aside.
  2. In a large bowl, cream and beat butter and sugar for about 2 minutes until fluffy. Add melted chocolate to butter mixture. Add in vanilla and beat until combined.
  3. Continue to beat mixture for 15-20 minutes at medium speed, adding eggs in one at a time spacing them about 5 minutes apart before adding the next one.
  4. Pour into cool baked pie shell and evenly and carefully spread over pie. Cover and chill for 1-2 hours.
    Make the whipped cream:
  1. In a stand or electric mixer, whip the heavy cream with the powdered sugar and vanilla. Place on top of the pie and then sprinkle the chocolate curls on top.


*Here's how I pasteurized my eggs: *I made my chocolate curls by taking a bar of chocolate, turning it sideways (so the skinny side of the bar is facing up away form the countertop), and using a potato peeler to make tiny curls. You may want to freeze the chocolate bar for a few minutes before doing this. Your hands will melt the bar, most likely.

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Recipe adapted from Chef in Training

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