Recipes Desserts Chocolate Chocolate Pudding Pie
Chocolate Pudding Pie

Chocolate Pudding Pie

Chocolate Pudding Pie is rated 4.3 out of 5 by 9.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
To make decorative chocolate curls, wrap a medium-size chunk of semisweet chocolate in plastic wrap. Rub the wrapped chocolate between your hands for 1 or 2 minutes to warm it; the chocolate should not melt. For larger chunks, microwave on low for about 5 seconds. Unwrap the chocolate and, using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. If the chocolate is cold, the peeler will make ragged shavings rather than curls, so repeat warming the chocolate as necessary.

Ingredients:

For the filling:

  • 2 1/2 cups milk
  • 5 oz. semisweet chocolate, chopped into slivers
  • 4 egg yolks
  • 3⁄4 cup sugar
  • 3 Tbs. cornstarch
  • 1⁄4 tsp. salt
  • 1 1⁄2 tsp. vanilla extract
  • 1 Cookie Crumb Crust, made with chocolate cookies

For the topping:

  • 1 cup heavy cream
  • 1 Tbs. sugar
  • 1 tsp. vanilla extract
  • Chocolate curls for decorating

Directions:

To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Rated 3 out of 5 by from Why didn't my pie stand up right?(it was liquids) I followed all steps, yet my pie turned out to be wet, even after the fridge and freezer. Please help.
Date published: 2016-11-24
Rated 5 out of 5 by from Great Chocolate Pie! * WARNING* this is a rich chocolatey dessert not for the faint of heart! I love these types of recipes because they are classic, homey, and totally comforting. Williams Sonoma can take a classic diner concept and present it in a way that is simply sublime. I made a few minor adjustments, which include: First off, I used Calletbaut 60-40 Callets, as I like my chocolate dark and rich! I highly recommend using their products. I added 1 T of black cocoa to the pudding, along with as 1 T of butter that I added at the end and a tiny bit more salt. Just for added richness and flavor. It is crucial to make sure to boil this pudding because it contains cornstarch. I used Nabisco Famous Chocolate Wafers, a whole sleeve of these sufficed but I had to use a whole stick of unsalted butter. For the topping,I opted for vanilla bean instead of vanilla extract, added a nice swirl and a dusting of coco powder. Volia!
Date published: 2016-09-09
Rated 1 out of 5 by from Didn't set up and was sickly sweet! I made this exactly to the instructions. Not only did it not set up, but it was so disgustingly sweet we couldn't have eaten it even if it had set up! SO disappointed as I was making this for Valentine's Day. I should have figured it would be so sweet with over THREE CUPS of sugar. Ugh.
Date published: 2015-02-14
Rated 5 out of 5 by from OMG, Amazing! This was the most delicious chocolate pudding pie I've ever made! Made my own version of the chocolate crust using honey graham crackers, cocoa powder, sugar, butter and slivered toasted almonds. It was amazing...a perfect dessert for Thanksgiving and so much easier than I ever thought. Just made the pudding again today (sans the pie/crust) and it's chilling in 4 pudding bowls in my refrigerator right now. I would recommend this to anyone wanting to make an impressive dessert for family or any occasion!
Date published: 2014-12-07
Rated 5 out of 5 by from Easy & divine Dessert This is the most easy, delicious, croud-pleasing dessert and has no expensive ingredients or piles of cream/fat. i actually put the pie in the freezer and unlike cheescake i could get it straight out of the freezer and not have to defrost it! I used the cookie crumb base recipe with oreo bscuits and less butter and sugar. Definitely adding to my favourites!
Date published: 2014-03-09
Rated 5 out of 5 by from Great dessert for the holidays! I've made this pie a few times for family get-togethers during the holidays. It is always a hit! If you can, splurge on good chocolate to make the pudding.
Date published: 2013-12-08
Rated 5 out of 5 by from Delicious Pie This was the perfect chocolate pudding pie. The filling was so rich and creamy and the whipped cream wasn't too sweet, which paired nicely with the pudding. My husband really enjoyed it. This one is a keeper!
Date published: 2012-08-28
Rated 5 out of 5 by from Superb Chocolate Pie! This was a great pie. One of the best, if not the very best pie I've ever had. I made it with a normal crust thinking that a cookie crust would be too sweet. I still believe that. The pudding was so great I did not need a chocolate crust to compete with the filling. Family raved about it.
Date published: 2012-07-09
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