Chocolate Pudding Pie 8.000

Deb Lindsey for The Washington Post

Dec 25, 2013

This pudding pie is easy to make and will have people asking for seconds.

Garnish it with chopped Heath Bars, Snickers bars or Oreos, or crushed Cocoa Puffs or other chocolate cereal. Chocolate shavings work well, too.

Make Ahead: The pie needs to chill completely before serving. (The filling will be softly set.)

Servings: 8 - 10

Yield: Makes one 9-inch pie

  • For the crust
  • 1 cup broken-up Oreos or chocolate wafer cookies
  • 3/4 cup Cocoa Puffs, Cocoa Pebbles or Cocoa Krispies cereal
  • Pinch kosher salt
  • 3 to 4 tablespoons unsalted butter, melted
  • For the filling
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 ounces milk chocolate, finely chopped
  • 1 teaspoon rum, brandy or coffee liqueur (may substitute liquor of your choice)
  • For the topping
  • 1 cup chilled heavy cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons rum, brandy or coffee liqueur (may substitute liquor of your choice)
  • Toffee pieces; chopped Snickers Bars; or crushed Cocoa Puffs, Cocoa Pebbles or Cocoa Krispies cereal, for garnish


For the crust: Preheat the oven to 325 degrees. Have a 9-inch pie plate at hand.

Combine the cookies and cereal in a food processor; pulse to a consistency of fine crumbs. Transfer to a mixing bowl; stir in the salt and 3 tablespoons of the melted butter to form a coated mixture. If the mixture seems dry, add the remaining tablespoon of butter. Press into the pie plate bottom and up the sides at least halfway. Bake for 10 minutes; the crust should look set. Cool.

For the filling: Whisk together the granulated sugar, salt, cocoa powder and cornstarch in a medium saucepan, then whisk in the milk and heavy cream. Place over medium-high heat; cook for about 6 minutes, whisking constantly, until the mixture begins to bubble. Immediately remove from the heat; whisk in the milk chocolate and liquor/liqueur until smooth and well incorporated. The pudding should be dark and shiny. Pour into the prepared crust and cover with plastic wrap placed directly on the pudding so a skin does not form. Chill completely; overnight is preferable. The pudding will be softly set.

For the topping: Just before you're ready to serve, combine the cream, confectioners' sugar and liquor/liqueur in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then medium-high speed to form soft peaks.

Discard the plastic wrap from the pie, and spread the whipped cream on top, or use two soup spoons to create whipped cream quenelles, arranging them around the edge of the pie. Garnish with chopped toffee pieces, candy bars or cereal. To serve, you might want to dip a thin, sharp knife into very hot water, then dry it, before making each cut.

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Recipe Source

From Jason Gehring at Table and the upcoming Menu in the District.

Tested by Mary Pat Flaherty.

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