If you're craving a dessert that's both comforting and impressive, this Traditional Chocolate Pudding Pie is your answer. With a crunchy graham cracker crust and a rich, velvety chocolate filling, it's perfect for any occasion, from holiday gatherings to weekend indulgences.
The star of our crust is graham cracker crumbs, which provide a sweet, slightly nutty base. Combined with a bit of granulated sugar for sweetness and unsalted butter to bind it all together, it forms the perfect foundation for our pie.
For the filling, unsweetened cocoa powder gives depth and a true chocolatey vibe. Cornstarch acts as a thickening agent, ensuring that our pudding sets beautifully without being too dense. A pinch of salt enhances all the flavors.
The rich, creamy texture comes from whole milk, which adds a full-bodied flavor. The egg yolks give the pudding its luscious texture and add a touch of richness. Finally, pure vanilla extract and a touch of butter add warmth and smoothness to the finished pudding.
Top each slice with a dollop of freshly whipped cream and a sprinkle of chocolate shavings. For a more decadent experience, serve with a scoop of vanilla ice cream on the side. This pie pairs beautifully with a glass of cold milk or a cup of rich espresso.
First things first, preheat your oven to 350°F (175°C). This is the perfect temperature to bake our graham cracker crust to golden perfection. In a medium-sized bowl, mix together your graham cracker crumbs and a quarter cup of sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. It should feel like wet sand.
Now, press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it's packed tightly to hold the filling later. Pop it into the oven for about 10 minutes. Once done, let it cool while you work on the filling.
In a large saucepan, combine two-thirds of a cup of sugar, cocoa powder, cornstarch, and salt. Gradually add the milk, whisking until smooth. Place the pan over medium heat and keep stirring. This is important to prevent lumps and ensure a silky pudding. As it begins to thicken, you’ll know you're on the right track.
Now, take the beaten egg yolks and slowly add a small amount of the hot milk mixture into them while whisking continuously. This is called tempering and prevents the eggs from scrambling. Then, pour the tempered yolks back into the saucepan. Stir for another 2-3 minutes until the pudding becomes thick and glossy.
Remove it from the heat, stir in the vanilla extract and a tablespoon of butter until fully incorporated. Pour the warm pudding into your prepared crust, smoothing the top with a spatula. Cover the pie with plastic wrap directly on the surface to avoid a skin from forming. Refrigerate for at least 4 hours, but overnight is best.
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