How to make Chocolate Pudding Pie | Includes flaky pastry recipe | Serves 10

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.

Combine flour and salt in a bowl and stir together.

Add cubed butter and press it firmly between your fingers to incorporate.

Continue to break down the butter until it is in smaller pieces.

Add ice water gradually, pressing the dough together without kneading.

Shape the dough into a disc, cover, and refrigerate for one hour to relax the gluten.

Roll out the dough to be larger than the pie dish and press it into the corners of the dish.

Trim the edges and fold them under to create a uniform edge, then shape as desired.

Pierce the pastry with a fork, line with greaseproof paper, and fill with baking beans.

Bake for 20 minutes, then cover the edges and bake for an additional 10 minutes until golden.

Remove from the oven and add 20 grams (2 tablespoons) of roughly chopped chocolate, spreading it thinly with the back of a spoon.

Set aside to cool while preparing the chocolate pudding filling.

Heat milk until it starts to bubble at the edges, then turn off the heat.

In a bowl, whisk together egg yolks and sugar until smooth.

Sieve in cornflour and cocoa powder, whisking until smooth.

Incorporate the milk into the egg mixture in batches to avoid curdling the yolks.

Return the mixture to the saucepan and add 50 grams (1.76 ounces or 5 tablespoons) of roughly chopped chocolate.

Heat until the pudding thickens, approximately 95 Celsius (203 degrees Fahrenheit).

Pour the pudding into the pie crust and cover to prevent a skin from forming.

Refrigerate for 3 to 4 hours or preferably overnight.

Top with whipped cream, spreading it rustic-style, and garnish with grated chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens