Rich Chocolate Pudding Pie

13 Reviews
ADD YOUR REVIEW
Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
20 Mins
Total Time
4 Hours 45 Mins
Yield
10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping)
By Jeanne Kelley
June 2011
RECIPE BY Cooking Light

This easy chocolate pudding pie only requires 20 minutes of active time and the rich (but not too rich) filling perfectly complements whipped topping and fresh raspberries. Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. If you’d rather not include rum, use a teaspoon of vanilla extract instead. 

Ingredients

  • CRUST:
  • 30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
  • 3 ounces bittersweet chocolate, melted
  • 1 tablespoon canola oil
  • FILLING:
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 3/4 cups 1% low-fat milk, divided
  • 2 large egg yolks
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon white rum
  • 1/2 cup fresh raspberries
  • 10 tablespoon fat-free frozen whipped topping, thawed

Nutritional Information

  • Calories 311
  • Fat 14.2g
  • Satfat 5.9g
  • Monofat 5.3g
  • Polyfat 1.8g
  • Protein 5.3g
  • Carbohydrate 47g
  • Fiber 3.2g
  • Cholesterol 44mg
  • Iron 1.7mg
  • Sodium 193mg
  • Calcium 76mg

How to Make It

Step 1

To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.

Step 2

To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.

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Ratings & Reviews

Tastes great but a pain to serve

jmbender4
June 24, 2018
This pie gets points for flavor, but the crust cements itself to the pan so that I practically have to take a jackhammer to it to pry a slice loose.  And this is a well-seasoned, stoneware pie pan.  My bittersweet chocolate is in the form of chocolate chips, so maybe this makes a difference(?).  I also used homemade cookie crumbs from a sheet of baked and crushed-up Oreo dough, so the actual volume of crumbs needed would have been helpful.  I followed the recipe otherwise and the pie filling set up great, but serving it has been a pill.

lifeisgood's Review

Laurie18
September 09, 2011
Those who rated this recipe without making the crust are missing the best part. The crust is AMAZING and goes incredibly well with the filling, whipped cream and berries. Although I like an oreo crust, it can't even compare to this one! A very rich and delicious pie. I used a mix of chocolate teddy grahams and annies organic chocolate bunnies instead of wafers because chocolate wafers were not available (1 3/4 cups). The top of the pie did not have a good presentation on it's own, so if serving to company top it with whipped cream and/or berries to cover it up a bit. Delicious!

melissaiwai's Review

jpomga
July 16, 2011
This was really delicious! I made an Oreo crust with 16 cookies and a tablespoon of melted butter. Also whipped my own cream and added a bit of Kahlua. Also added Kahlua to pudding instead of the rum. Omitted the raspberries and garnished with grated bittersweet chocolate on top.

Laurie18's Review

jmeleeS
November 13, 2011
I have made this pie a few times and I have never been disapointed. Quick and easy made this a for a party and handed out this recipe shortly after serving it. This is a keeper.

Haynqt2's Review

lifeisgood
May 29, 2011
Very good pie for weeknight or special occasion. I substituted a pre-made Oreo pie crust to save time. The pudding is very easy to make and very good! The ingredients are readily available in your pantry - I've made this twice already.

Ntepsic's Review

slocook1
July 22, 2011
N/A

jmeleeS's Review

jenniferkatie
July 29, 2011
I made this recipe this last weekend and I have been craving it all this week! I changed the recipe a bit because 1) I went to the store and forgot my pie crust there AND had nothing to improv with at home and 2) I liked other reader reviews for using Kahlua, but I had Irish Cream on hand instead. So, I pulled out my individual ramekins (6 total) and after the pudding was prepared, I flopped it into each individual ramekin and in lieu of the rum, I used Irish Cream (and a splash more). I sealed each individual cup with plastic wrap and let sit overnight (P.S. - cook the pudding long enough to avoid "liquid" - it took twice as long as the recipe says for me on the stove for it to become thick & bubbly). Then, when I went to serve, I spooned whipped topping on top of the pudding and sprinkled with toffee pieces I had on hand. Everyone LOVED them, and I didn't miss the crust! I will be making this recipe again exactly as I modified it; it's crav-able for any chocoholic! Enjoy!

EarthaK's Review

detailaddict
September 07, 2011
N/A

jpomga's Review

melissaiwai
May 22, 2011
This was wonderful! Used chocolate Teddy Grahams for the crust 2 cups. Next time I will try a little less 1.5 cups.

slocook1's Review

Alknutson8
June 07, 2011
This looked so delicious and chocolatey, being a chocoholic I had to make it and it was delicious. But no way does this pie make 10 servings. 5 realistic size servings is what you get from the recipe. Also I used half and half instead of 1% milk and beat my own heavy cream to top it with. I'll make this again.