Rich Chocolate Pudding Pie

Rich Chocolate Pudding Pie

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  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • 30

    chocolate wafers

  • 3

    oz. bittersweet chocolate, melted

  • 1

    TBS. canola oil

  • Filling:

  • ¾

    C. sugar

  • ¼

    C. cornstarch

  • ¼

    C. unsweetened cocoa

  • ¼

    tea. salt

  • C. milk - divided

  • 2

    large egg yolks

  • 4

    oz. bittersweet chocolate, finely chopped

  • 1

    TBS. white rum

  • ½

    C. fresh raspberries

  • Whipped Topping


Crust: Place chocolate wafers in a food processer and process until finely groung. Add 3 oz of melted chocolate and oil. Process until blended. Press into the bottom and up the sides of a 9-inch pie plate and freeze for :15 minutes. Pudding: combine sugar, cornstarch, cocoa, and salt in a a large saucepan. Stir with a whisk. Add half of the milk and 2 yolds and stir with a whisk until smooth. Stir in remaining milk. Cook over medium heat for :05 minutes or until thick and bubbly stirring constantly, Remove from head and add 4 oz. chocolate and stir until smooth. Stir in rum, then pour into pie crust. Cover top with plastic wrap and chill for approximately 4 hours.


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