Mile-High Chocolate Pudding Pie

This recipe is taken from the 2018 Milk Calendar. Who can resist a classic pudding pie’s creamy, chocolatey goodness?

  • Prep: 15 min
  • Cooking: 5 min
  • Refrigeration: 2 h
  • Baking Time: 8 min
Yields 8
mile high chocolate pudding pie

Ingredients

  • Crust
  • 1/3 cup (75 mL) unsalted butter
  • 1 1/2 cups (375 mL) chocolate cookie or graham wafer crumbs
  • Filling
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) cornstarch
  • 1/4 tsp (1 mL) salt
  • 1 egg lightly beaten
  • 2 1/2 cups (625 mL) milk
  • 3/4 cup (175 mL) finely chopped bittersweet or semisweet chocolate about 3 oz (90 g)
  • 2 tbsp (30 mL) unsalted butter
  • 1 tbsp (15 mL) vanilla
  • Topping
  • 1 1/2 cups (375 mL) 35% cream
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • coarsely grated chocolate (optional)

Preparation

Preheat oven to 375°F (190°C).

Crust:

Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 min in centre of preheated oven until set.

Filling:

In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.

Topping:

Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat. Best eaten within a day of making.

Tips

If you don’t want a “skin” to form on the chocolate filling, press a piece of plastic wrap directly on surface of filling while it chills

For a fancier version of this pie, use a 9-inch (23 cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.

Go all out and drizzle chocolate syrup over the whipped cream!

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Nutrition

Nutritional Information

per serving
Energy: 477 Calories
Protein: 7 g
Carbohydrate: 39 g
Fat: 34 g
Fibre: 2.2 g
Sodium: 191 g

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 147 mg
Vitamin D: 39 %
Vitamin A: 32 %
Vitamin B12: 28 %
Riboflavin: 21 %