Chocolate Pudding Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate pie crust

🥗Healthier: almond flour crust

💰Cheaper: graham cracker crust

Graham cracker crust is more affordable and easier to make.

Preheat the oven and bake a pre-made pie crust until golden brown.

In a large saucepan, combine 1/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup sugar, and a pinch of salt. Whisk together until well combined.

Add 2 cups of milk and 3 egg yolks to the dry mixture and whisk until smooth.

Add 1 teaspoon of vanilla extract and mix well before placing the saucepan on the stove.

Cook the mixture over low heat for 7 to 10 minutes, stirring continuously to prevent burning, until it thickens. Aim for about 8 minutes.

Once thickened, remove from heat and stir in 2 tablespoons of butter until melted and glossy.

Pour the hot custard into the baked pie crust immediately to prevent it from setting in the saucepan.

Cover the pie with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a film from forming, and refrigerate overnight to set.

The next day, top the pie with whipped cream and chocolate shavings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens