Chocolate Pudding Pie

Instructions

1. Preheat the oven: Set to 350°F (180°C).
2. Prepare the pie crust: Brush the edges of the crust with 1 tablespoon heavy cream and add pie weights. Blind-bake for 15 minutes. Remove the weights and brush the crust with remaining cream. Bake for another 10–12 minutes. Cool completely.
3. Make the chocolate filling: Beat sugar and butter until fluffy. Set eggs over a double boiler and cook until they reach 160°F. Turn off heat, add chopped chocolate, and stir until smooth. Let cool completely.
4. Combine filling: Add butter to the chocolate mixture and beat until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then gradually fold into chocolate mixture.
5. Fill the pie: Spoon the chocolate mixture into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
6. Prepare the topping: Beat heavy cream with powdered sugar until stiff peaks form. Spread over the set chocolate filling before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chilling Time: 4 hours minimum
• Total Time: 4 hours 45 minutes
• Servings: 8
• Difficulty: Medium

Variations & Substitutions

• Use milk chocolate instead of dark chocolate for a sweeter filling.
• Add a layer of caramel or fruit puree between the crust and filling for extra flavor.
• Top with chocolate shavings or cocoa powder instead of whipped cream.

Serving Suggestions