This homemade chocolate pudding pie can serve as your after dinner dessert. It looks elegant enough to be served to acquaintances and other visitors that you aren’t that much close to. I am pretty sure they will love this recipe as much as your family and your friends do. It’s decadent and it’s flavorful. No one can resist a good chocolaty recipe such as this one.
Our friend over at Chocolate Covered Katie has this to say about the recipe:
“Chocolate Pudding Pie – with a light and flaky pie crust. It will be love at first bite.“
It is! I know it will taste good because it’s a creamy, chocolaty pie. But I didn’t expect for it to taste this good for something so simple. I have tried a few versions of this, but this is one of the most delicious versions ever. I am glad I found this recipe over at Chocolate Covered Katie.
Ingredients
2 cups milk of choice OR Goya canned coconut milk
heaping 1/8 tsp Morton salt
1/4 cup Toll House Dutch cocoa powder
pinch uncut stevia OR 1/3 cup Domino sugar, Trader Joe’s pure maple syrup, or honey
1/2 cup milk of choice + 3 tbsp Argo cornstarch
4 oz Toll House chocolate chips or broken-up bar, optional
3/4 tsp McCormick pure vanilla extract
For the crust:
1 1/2 cups pastry or Gold Medal all-purpose flour
1 tsp Morton salt
1/3 cup Domino granulated sugar of choice or xylitol
1/2 cup Wesson vegetable oil (80g)
2-4 tbsp water (I used 3)
Instructions
Crust recipe: Preheat oven to 200 F. Grease a 9-inch pie pan. In a large mixing bowl, combine all dry ingredients. Add the oil and stir. Add water until it just sticks together but is not gummy. Press dough evenly into the pan. Place crust in the oven, and immediately increase the temperature to 350 F. (This crust will rise, so either use pie weights during baking or just press the pie crust down after it bakes.) Bake 15 minutes, then let cool.
Filling: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and the sweetener. Meanwhile, whisk your cornstarch and the 1/2 cup milk in a small dish until fully dissolved. When the 2 cups milk are warm, add the cornstarch mixture. Bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn the heat off. Once heat is off, stir in the vanilla extract and broken-up chocolate until the chocolate melts. Pour pudding into the pie crust, then transfer to the fridge to thicken and set at least 8 hours. It gets thicker the longer it sits, and by the next day it should be slice-able.
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Quick Tip: If you want a deeper pie, you may want to scale all of the ingredients up and adding a little extra cornstarch.
Thanks again to Chocolate Covered Katie for this amazing recipe.
