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!
- 8.8oz Sleeve of Biscoff Biscuits, finely crushed
- 2oz (4 Tablespoons) Unsalted Butter, melted
- 24oz (3 Cups) Half & Half
- 1/2 Teaspoon Espresso Powder
- 150 Grams (3/4 Cup) Granulated Sugar
- 7 Large Egg Yolks
- 2 Tablespoons Cocoa Powder ( I prefer Bensdorp Dutch Cocoa Powder)
- 4 Tablespoons + 1 Teaspoon Cornstarch/ Cornflour
- 1/4 Teaspoon Salt
- 4oz Dark Chocolate, finely chopped
- 4 Tablespoons Unsalted Butter
- 80z (1 Cup) Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- Dark Chocolate
- 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.
- 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.
- 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 slowly and whisk to combine.
- Add 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.
- 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.
Keywords: chocolate pie, pie recipe, family dessert