Classic Double Crust Chocolate Pudding Pie
Indulge in the sumptuous layers of rich, creamy chocolate pudding nestled between two flaky pie crusts. This Classic Double Crust Chocolate Pudding Pie is a decadent treat, perfectly balanced with the light sweetness of chocolate encased in a buttery shell. Finished with a dusting of cocoa powder, this masterpiece is ideal for any special occasion or a delightful finale to your meal.
ingredients
- 1 package (14.1 oz) pre-made pie crusts (2 crusts)
- 2 cups whole milk
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- Cocoa powder, for dusting
steps
- 1.
Preheat your oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10-12 minutes or until lightly golden.
- 2.
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the milk while whisking until well combined.
- 3.
Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.
- 4.
In a separate bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot chocolate mixture to temper the yolks. Then, return the egg yolk mixture to the saucepan.
- 5.
Continue to cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract until smooth.
- 6.
Pour half of the chocolate pudding into the baked pie crust. Cover with the second pie crust, sealing the edges by crimping with a fork. Cut a few slits in the top crust for steam to escape.
- 7.
Bake for 20-25 minutes until the crust is golden and the pudding is set but slightly jiggly in the center. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
- 8.
Before serving, dust the top with cocoa powder for an elegant finish.
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