Quick answer: whisk two small boxes of instant chocolate pudding with 2¾ cups of cold milk for 2 minutes, pour into a 9-inch cookie or graham crust and chill for 4 hours. Top with 1½ cups of heavy cream whipped with 2 tablespoons of powdered sugar, and chocolate shavings.
Easy version (instant pudding)
- 1 prepared 9-inch chocolate cookie or graham cracker crust
- 2 small boxes (3.9 oz each) instant chocolate pudding mix
- 2¾ cups (660 ml) cold whole milk
- 1½ cups (360 ml) cold heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For a lighter, mousse-like layer, fold 1 cup of whipped cream into half the pudding and spread it over the plain pudding layer before topping.
From-scratch stovetop filling
- ⅔ cup (130 g) sugar
- ¼ cup (30 g) cornstarch
- ⅓ cup (30 g) unsweetened cocoa powder
- ¼ tsp salt
- 3 cups (720 ml) whole milk
- 4 oz (115 g) semisweet chocolate, chopped
- 2 tbsp butter
- 1 tsp vanilla extract
- Whisk the sugar, cornstarch, cocoa and salt in a saucepan. Whisk in the milk gradually.
- Cook over medium heat, whisking constantly, until it thickens and bubbles. Boil gently for 1 minute.
- Off the heat, stir in the chocolate, butter and vanilla until smooth.
- Pour into the crust, press plastic wrap onto the surface and chill for at least 4 hours.
The whipped cream topping
Whip the cream with the sugar and vanilla to medium-stiff peaks and spread or pipe it over the cold pie. For a pie made a day ahead, use stabilized whipped cream; for the method, see whipped cream. Chocolate whipped cream makes it a double-chocolate pie.
Variations
- Layered: a layer of sweetened cream cheese under the pudding.
- Peanut butter: a thin layer of peanut butter on the crust.
- Banana: sliced bananas under the pudding.
- Mocha: 2 tsp instant espresso in the milk.
More chocolate pies and puddings: French silk pie, pots de crème, Oreo pie and chocolate mousse.
Frequently asked questions
How do I make pudding pie firm enough to slice?
Use less milk than the box says for pudding: about 2¾ cups for two small boxes. Chill for at least 4 hours.
Can I use cook-and-serve pudding?
Yes. Cook it as directed with slightly less milk, cool it for 10 minutes with plastic wrap on the surface, then pour it into the crust.
What crust is best for chocolate pudding pie?
A chocolate cookie crust or graham cracker crust is easiest. A baked pastry crust is the classic.
How long does chocolate pudding pie last?
About 3 days, covered, in the fridge. Add the whipped cream on the day you serve it.
