Step-by-step photos help you make this delicious chocolate pudding pie. Made with a Biscoff cookie crust, filled with a rich homemade chocolate pudding, and topped with fresh whipped cream and berries this pie is a family favorite. Perfect to make the day before you want to serve it!
Now you could leave it as is but I always think chocolate shavings take the pie that extra mile.
Often recipes call for a graham cracker crust, which is great, but I love a Biscoff crust or Speculoos Cookie Crust. But by all means swap out the biscoff biscuits of graham crackers!
This delicious dessert recipe is a new favorite of mine. My sister went nuts for it! To make a chocolate pudding pie you could use instant pudding but making a homemade version is so easy and soooo much tastier.
I love to top a chocolate pie with whipped cream, I feel like it helps cut the richness the chocolate provides. Not to mention the texture differences make my belly happy!!
Let's get to the recipe.
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How do you make a biscoff crust
Lightly grease a 9-inch pie plate and set aside. Preheat your oven to 350F/180C.
In a small bowl combine Biscoff crumbs and butter, you want it to look like wet sand. Press into the bottom and up upsides of the prepared pie dish.
Bake the crust for 8-10 minutes, just to set, until lightly golden brown.
How do you make chocolate pudding
In a medium saucepan over low-medium heat add the half and half, sugar, and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the half and half.
While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and cocoa powder. Whisk for two minutes, the mixture should be much lighter in color.
Finely chop the chocolate.
Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine.
Then add all of the half and half mixture, do this very slowly and whisk to combine. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.
When you put the chocolate milk mixture back on the stove make sure you are whisking constantly until the mixture has thickened. If you walk away just for a few seconds I guarantee it will probably thicken at that exact moment and you'll end up with a lumpy chocolate pudding.
The pudding mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
Take the pot off the heat and immediately add the chopped chocolate, whisk vigorously to combine.
Next, add the cold butter and vanilla bean paste or extract. Once fully combined pour the pudding through a fine-mesh sieve into a clean bowl to remove and lumps you might have.
Once pudding has been strained, pour on top of the crust in the pie dish using an offset spatula to spread it evenly.
When you pour the chocolate pudding into the crust make sure to place plastic wrap directly against the pudding- this helps prevent a thick skin from forming.
Let chill in the fridge for at least three hours or up to a day.
What should I top chocolate pudding pie with
To me, most pies, especially pudding pies are not complete without some good old fashioned whipped cream.
To make this pudding pie even prettier I added fresh raspberries and used a zester to grate some chocolate to sprinkle on top.
I have a post dedicated to making whipped cream.
Pipe on top of the pie in whichever design you like and top with berries. Use a zester to grate chocolate on top, if desired.
Can you make chocolate pudding pie ahead of time
Totally. You can make this the day before you want to serve it. The pie is best eaten within 48 hours of making.
You could also make the crust and chocolate pudding separately, keep the crust wrapped at room temp and the pudding wrapped in the fridge. Then rewhisk the pudding pour it into the crust and let it sit for a couple of hours before serving.
Next time try my Chocolate Chess Pie recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Pudding Pie
Step-by-step photos help you make this delicious chocolate pudding pie. Made with a Biscoff cookie crust, filled with rich homemade chocolate pudding, and topped with fresh whipped cream and berries this pie is a family favorite. Perfect to make the day before you want to serve it!
- Total Time: 4 Hours 35 Minutes
- Yield: 8-10 1x
Ingredients
Crust
- 8.8oz Sleeve of Biscoff Biscuits, finely crushed
- 2oz (4 Tablespoons) Unsalted Butter, melted
Chocolate Pudding
- 24oz (3 Cups) Half & Half
- ½ Teaspoon Espresso Powder
- 150 grams (¾ Cup) Granulated Sugar
- 7 Large Egg Yolks
- 2 Tablespoons Cocoa Powder ( I prefer Bensdorp Dutch Cocoa Powder)
- 4 Tablespoons + 1 Teaspoon Cornstarch/ Cornflour
- ¼ Teaspoon Salt
- 4oz Dark Chocolate, finely chopped
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Vanilla extract or Vanilla Bean Paste
Topping
- 80z (1 Cup) Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- Dark Chocolate
- Raspberries
Instructions
Crust
- Grease a 9-inch pie plate and set aside. Preheat oven to 350F/180C. In a small bowl combine Biscoff crumbs and butter. Press into the bottom and up upsides of the prepared pie dish. Bake for 8-10 minutes, just to set, until lightly golden brown.
Chocolate Pudding
- In a medium saucepan over low-medium heat add the half and half, sugar, and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the half and half.
- While milk is warming, in a medium bowl whisk together the egg yolks, cocoa powder, corn starch, and salt. Whisk for two minutes, the mixture should be much lighter in color.
- Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. If you add this all at once you will curdle the eggs, so take your time! Then add all of the half and half slowly and whisk to combine.
- Add the mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
- Take off the heat and immediately add the chopped chocolate, whisk vigorously to combine. Add the cold butter and vanilla bean paste or extract. Pour on top of the crust in the pie dish and place a piece of plastic wrap/ cling film directly on top, this helps prevent a thick skin from forming. Let chill in the fridge for at least three hours or up to a day.
Topping
- Place your bowl and whisk in the freezer for five minutes to chill before making the whipped cream. I use an electrical stand mixer but you can use a handheld whisk too.
- Once the bowl is chilled add the heavy cream and powdered sugar, attach the whisk and beat on medium speed for 3-5 minutes, or until you have medium-stiff peaks. This means the cream will hold its texture, it won't puddle down on its self.
- Pipe on top of the pie in whichever design you like and top with berries. Use a zester to grate chocolate on top, if desired. Best eaten within 48 hours of making.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: chocolate pie, pie recipe, family dessert
Polly says
HOLY CRAP. This pie is so silky I can not stop eating it!!!! Will probably have this at every family function for the rest of the year!
★★★★★
sheenam @ thetwincookingproject says
How sinful!!!!! Bookmarked this recipe.
Lydia says
Im dreaming of this today! By far your best recipe to date!
★★★★★
Sandy Carter says
Step 5 says to add vanilla extract or vanilla bean paste.. these are not in the listed ingredients. How much do you add ?
Elizabeth Waterson says
Hi Sandy I am so sorry that the last line is missing! I have updated it, 2 teaspoons of vanilla extract or paste! Please let me know if you have any further questions or if you try the recipe! XX Liz
doris stuart says
sounds good but i would omit ½ Teaspoon Espresso Powder cuz i dont drink coffee and do not have it on have
Elizabeth Waterson says
Hi Doris, you can omit the espresso powder if you would like, it doesn't make the pastry cream taste like coffee it just helps enhance the deep chocolate flavor. Please let me know if you have any more questions or if you try the recipe. XX Liz