Nothing compares to a rich, thick, homemade Chocolate Pudding Pie. Even the pudding is made from scratch. Excellent quality no-bake dessert you make to your own taste. This is SO good!
I’m VERY excited about this pie! The thing is, I NEVER make pudding desserts. The packaged stuff tastes off to me and it’s all full of sugar and yucky stuff. So I usually just skip it. I never learned how to make my own pudding and just wrote it off. Who needs the extra calories right? Not that great anyway…until now!
I found a recipe for homemade ‘from scratch’ chocolate pudding at Bunny’s Warm Oven. If you have read this blog for awhile you’ll know it’s not the first time Bunny has taught me a few things about baking. I strongly suggest you hop on over to her site for a great tutorial on this chocolate pudding process. If you’ve never made it before…she can help!
I’m hitting the highlights here but Bunny’s tutorial is worth reading! I followed Bunny’s instructions exactly and this pudding turned out great. I love the firm consistency and, most of all, the flavor. What a great pie filling! Homemade pudding is a brand new flavor dimension if you’ve never had it. I was beyond impressed with the beautiful, clean, not too sweet or cloying, pudding flavor. The boxed stuff tastes like sweet goopy, chemicals to me. This homemade recipe shows off the chocolate in a rich thick pudding meant to be savored. I love it!
YOU WILL NEED TO DOUBLE THIS RECIPE FOR A NINE OR TEN INCH PIE! This recipe will do a small 8 inch pie crust and filling.
A BIG THING about making this recipe! Do NOT do what I always like to do
and turn it on high and walk away! NO, nononono! Bunny is VERY clear that the heat on your stove should be low from start to finish. No cheating or you WILL ruin it. To properly thicken this pudding you must Follow the directions. This recipe will make a lovely thick pudding or pie filling. I am thinking up all sorts of lovely recipes I can concoct with this yummy chocolate pudding!With this pie crust and filling you will NOT need to turn on your oven. At All. We have a no bake dessert here. A press in crust that sets up in the fridge, just like the filling.
I use coconut oil in my crust and it sets up really well in the fridge. Coconut oil gets very firm at fridge temperatures. I have made this crust several times and when the dessert is properly cooled to fridge temperature the crust will firm up and stay firm, even at room temperature; And taste wonderful, and be full of GOOD fat!
I used coconut oil in the pudding as well. I love to cook with it and bake with it, and so much more! You can use butter, if coconut oil is not your thing. But I highly recommend a good quality, organic, virgin coconut oil become part of your cooking staples. It’s really healthy and really good to use in so many ways.I hope you won’t glop a big bunch of cool whip (my brother LOVES cool whip!), or other chemical laden whipped topping, on this beautiful pie. After the chocolate pudding pie is set I HOPE, you will actually pour about 2 cups of heavy whipping cream into a deep bowl and whip it up with a tablespoon or so of sugar (to taste) and maybe 1 tsp. of vanilla (to taste).
Whip it up until it gets firm and lather it on the top of the pie, pretty it up with a decorator tip, or set the whipped cream in a bowl with a spoon and let people dollop it on their pie as they like.
I enjoy a garnish of shaved dark chocolate on the top. It’s your pie, maybe you prefer a cherry, or drizzled chocolate sauce! Whatever you do, enjoy this delicious chocolate treat. It’s SO worth the extra work, I know you will love it.
Chocolate Pudding Pie: