Chocolate Pudding Pie
Homemade chocolate pudding in a graham cracker crust - chocolate pudding pie just like mom always used to make it (but homemade)!
Yield: 1 9-inch pie
For the crust
  • 5 oz graham cracker crumbs
  • ¼ cup brown sugar
  • ¼ tsp salt
  • 4 oz butter, melted
For the filling
  • ¼ cup cornstarch
  • ⅓ cup plus 2 tbsp sugar, divided
  • 3 tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 2 cups lowfat milk
  • 1 cup half and half
  • 4 oz bittersweet chocolate, finely chopped
  • 1 tsp pure vanilla extract
  • 1 cup chilled heavy cream
  1. Preheat oven to 350.
  2. In a large bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter until they are well mixed. Pat into a 9-inch pie pan. Bake for 10 minutes, or until set. Set aside to cool.
  3. For the filling, whisk together the cornstarch, ⅓ cup sugar, cocoa powder, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk, making sure to mix in the dry ingredients in the corners of the pan. Bring to a boil over medium heat, whisking constantly, and then boil for 2 minutes, still whisking, allowing the mixture to thicken. Remove from the heat and whisk in the chocolate and vanilla.
  4. Pour the filling into the shell and cover with wax paper or plastic wrap that has been sprayed with cooking spray. Let chill for at least 2 hours.
  5. Just before serving, beat the cream with the remaining 2 tbsp of sugar until it holds firm peaks. Spoon onto the pie and garnish with chocolate shavings.
Filling adapted from Smitten Kitchen
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at