Rich, silky homemade chocolate pudding poured into a crisp cookie crust and topped with billowy whipped cream. This classic dessert is easier than you think and always a crowd-pleaser.
This pie is the epitome of comfort and elegance, all in one no-bake package. It starts with a simple, crunchy cookie crust that requires just minutes to make.
The star is the pudding—a luxurious, from-scratch chocolate custard cooked on the stovetop until it’s thick enough to coat a spoon. Poured into the waiting crust and chilled, it sets into a sliceable, intensely chocolatey filling that’s far superior to any mix.
Topped with freshly whipped cream, it’s a dessert that feels special enough for a dinner party but is straightforward enough for a weeknight treat. The best part? It must be made ahead, taking all the stress out of dessert timing.
The Science of the Set & The Crust
The perfection of this pie relies on two types of setting: chemical and physical. The cookie crust sets through the melting and re-solidification of butter. When mixed with fine cookie crumbs and baked (or chilled), the butter acts as a binder, creating a firm, cohesive base as it cools.
The homemade pudding is a starch-thickened custard. Cornstarch granules swell and burst when heated with liquid, creating a gel network that traps water and milk, resulting in a thick, smooth texture. The egg yolks add richness and a velvety mouthfeel, while the chocolate contributes both flavor and additional structure as its cocoa butter solidifies upon chilling.
This combination of starch gelatinization and fat solidification creates a filling that is firm enough to slice cleanly yet melts luxuriously on the tongue.
Ingredients
For the Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons (70g) unsalted butter, melted
- Pinch of salt
For the Chocolate Pudding Filling:
- ¾ cup (150g) granulated sugar
- ⅓ cup (40g) cornstarch
- ⅓ cup (30g) unsweetened cocoa powder
- ½ teaspoon salt
- 3 cups (720ml) whole milk
- 4 large egg yolks
- 4 oz (115g) semi-sweet or bittersweet chocolate, finely chopped
- 2 tablespoons (28g) unsalted butter
- 2 teaspoons vanilla extract
For the Topping:
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Chocolate shavings or grated chocolate, for garnish
Instructions
1. The Prepared Crumb Crust: In a food processor, pulse the cookies (creams and all) into fine, uniform crumbs. Mix with melted butter and salt until it resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
2. The Chilled or Baked Crust: For a no-bake option, chill the crust in the freezer for 15 minutes to set. For a firmer crust, bake at 350°F (175°C) for 8-10 minutes, then cool completely.
3. The Cooked, Thickened Pudding Base: In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens, becomes glossy, and reaches a low boil.
4. The Tempered Egg Mixture: In a separate bowl, whisk the egg yolks. While whisking constantly, slowly pour about 1 cup of the hot pudding mixture into the yolks to temper them. Then, whisk this yolk mixture back into the saucepan.
5. The Finished, Enriched Pudding: Return the saucepan to low heat. Cook for 2 more minutes, whisking constantly. Remove from heat. Whisk in the chopped chocolate, butter, and vanilla until completely smooth, melted, and glossy.
6. The Filled Pie Shell: Immediately pour the hot pudding into the prepared crust. Smooth the top with a spatula. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
7. The Fully Chilled & Set Pie: Refrigerate the pie for at least 4 hours, or preferably overnight, until the pudding is completely cold and firmly set.
8. The Topped & Finished Pie: Just before serving, whip the cream and powdered sugar to stiff peaks. Spread or pipe it over the chilled pie. Garnish with chocolate shavings.
Pro-Tips for Pie Perfection
- Use a Food Processor: For the most uniform, fine crumbs that pack into a solid crust.
- Press the Crust Firmly: Use a flat-bottomed cup to press the crumbs firmly into the plate, especially in the corners, to prevent crumbling when sliced.
- Constant Whisking is Key: When cooking the pudding, never stop whisking to prevent lumps and scorching on the bottom of the pan.
- Temper the Eggs: This gradual heating prevents the eggs from scrambling when added to the hot mixture.
- Chop Chocolate Finely: Smaller pieces melt instantly into the hot pudding, ensuring a smooth finish.
- Press Plastic Directly: This crucial step prevents a rubbery skin from forming on the pudding surface.
- Chill Thoroughly: Patience is essential for a clean slice. Overnight chilling is best.
- Whip Cream Cold: Chill your bowl and beaters for the fluffiest whipped cream.
- Make Ahead: This pie is perfect for making 1-2 days in advance. Add the whipped cream topping just a few hours before serving.
- Storage: Store covered in the refrigerator for up to 3 days. The crust will soften over time but will still be delicious.
This Chocolate Pudding Pie is a timeless, foolproof dessert that never goes out of style.
