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  • Pudding
  • •1½ cups 50 or 60 percent dark chocolate chips
  • •2 Tbsp unsalted butter
  • •1 tsp pure vanilla extract
  • •²⁄₃ cup granulated sugar, divided
  • •3 Tbsp cornstarch
  • •2 Tbsp cocoa powder
  • •pinch kosher salt
  • •2 cups whole milk
  • •1 cup heavy whipping cream, divided
  • •3 egg yolks
  • •1 9-inch prebaked chocolate cookie crumb crust
  • Chantilly Cream
  • •1½ cups heavy whipping cream
  • •¼ cup powdered sugar
  • •½ tsp pure vanilla extract
  • •pinch kosher salt


Servings 8


Step 1

Preparation – Pudding | In a medium, heatproof bowl, combine chocolate chips, butter and vanilla. Set aside. In a separate medium heatproof bowl, whisk together half of sugar with cornstarch, cocoa powder and salt. Set aside.

In a heavy-bottomed saucepot over medium heat, add milk, remaining sugar and half of heavy whipping cream and stir to dissolve sugar. Whisk egg yolks into dry ingredients and thin with remaining cream. As milk mixture begins to simmer, slowly pour egg mixture into pot to temper, whisking as you go, until fully combined. Stir with a heatproof rubber spatula until pudding begins to bubble and thicken. Boil for 45 seconds to 1 minute. If lumps form, whisk them well before taking pudding off heat. Pour hot pudding into bowl of chocolate and let sit 30 seconds to start melting chocolate, then whisk until chocolate and butter have melted. Pour pudding into prebaked pie crust, filling it to the brim. Chill for several hours or up to 3 days before topping with whipped Chantilly cream.

| Preparation – Chantilly Cream | In the bowl of a stand mixer fitted with the whisk attachment, whip all ingredients together until medium peaks form. Don't overwhip. Spoon cream over pie and chill for 1 hour or up to 2 days before serving.

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