Eggless Chocolate Pudding Pie in a Flaky crust
This a delicious chocolate pie recipe to try this holiday season. An eggless chocolate pudding pie in the flakiest buttery pie crust. The pie crust balances the sweetness from the pudding filling so well. The chocolate pudding is rich, creamy, and chocolatey. This recipe is absolutely delicious, and the textures work so well together, the creamy and jiggly pudding that just melts in your mouth with the buttery flaky crust that gives a yummy bite. This is definitely one of my favorite pies to make because it is always a hit!
Happy Baking!
Servings: 1 7/8 inch pie
Prep Time: 20 mins
Cooking/Baking Time: 30-40 mins
Chilling Time: 4-6 hours
Total Time: 6 hours +
Ingredients:
Flaky Pie Crust:
250g all-purpose flour
1.5 tbsp sugar
1/2 tsp salt
145g unsalted cold butter cut into small cubes; divided
50-60g cold water
Pudding filling :
85g granulated sugar
30g cornstarch
2 cups milk
1 tbsp vanilla
2 tbsp unsalted butter
35g unsweetened cocoa powder
1/8 tsp salt
3-4 tbsp/25g chopped chocolate
1/2-2/3 cup whipped cream or cool whip
Garnish:
1/2-2/3 cup Whipped cream or cool whip
Chocolate shavings
Directions:
Crust: In a large mixing add flour, salt, and sugar and mix together till combined.
Add 45g of the cold chopped butter and crumble it into the flour and break it down completely.
Once mixed in add the rest of the butter and crumble it in the flour till it’s the size of a large pea. Do not crumble it completely.
Add 50g cold water and knead it into a soft dough. Mix till just combined, do not over-knead it.
Add more water if too dry or flour if too sticky. The texture of the dough should be soft and not sticky.
Wrap well in cling wrap. Chill for at least 2-3 hours in the freezer. Ideally, let it freeze for 6-8 hours.
Once chilled, take it out and let it thaw till it’s malleable.
Preheat the oven to 400F.
Lightly flour a work surface and roll it into a sheet.
Transfer it to a pie dish and shape as you like. I like to use a measuring cup to get the curved edges of the pie dish.
Using a fork poke holes around the pie crust to prevent air bubbles forming when baking.
Bake at 400F for 28-38 mins till it’s golden brown and cooked through.
Let it cool for 10 mins once out of the oven before filling.
Pudding filling: While the crust bakes, prepare the pudding for the filling.
In a heavy bottom pan, add sugar, and corn starch, and mix. Keep the flame on low- medium.
Add the milk and vanilla and using a whisk, stir till no lumps.
Keep cooking till the mixture thickens.
It should come just to a boil. The mixture should be thick enough to coat the back of the spoon.
Add the butter and combine. Add cocoa powder, salt & chopped chocolate and mix till smooth and lump-free.
Let the mixture cool for 5-10 mins till it stops steaming.
In a bowl add 1/2 cup of whipped cream and 1 cup of the pudding and mix them together.
Pour the pudding mixture into the pie crust. Then spread the cream pudding mix over the pudding.
Let it chill in the fridge for 4-6 hours till it’s set completely. I like to set it overnight.
Top with whipped cream, and chocolate shavings, and serve!
Notes/Tips:
You can prepare the pie dough from before and keep it frozen. Thaw and use as needed. You can use store bought pie crust if you want.
For the pudding filling, make sure there are no lumps as you stir in the milk.
Keep stirring to prevent any burns or it sticking to the base.
You can fill the pudding in cups and let it chill as puddings also.
Make sure it sets well before slicing.
If you want, you can use store bought pudding also.
