Easy Peasy Chocolate Pudding Pie
Of course this recipe is as easy as making pudding and pouring it into a pre-made pie crust, but my purpose is to walk you through the process step-by-step using a homemade flaky pie crust.
If you have milk and instant pudding, and the basics like flour and sugar around, you've got yourself a pie!
I really think what makes this recipe so great is the pie crust. You can buy a graham cracker crust already formed and baked from the store, you can buy the refrigerated ones that you can simply thaw and lay out in your pie dish like this one, or you can make your own.
Not only does the homemade version taste better, but it brings you a small satisfaction that you made this pie yourself.
As easy as this is, my husband gets so excited about this pie that he'll take the whole thing, with a tub of whipped cream of course, and a fork and sit down on the couch with it.
If I don't insist on my own slice the first night I make it, I'll be lucky to even get a single bite. lol
I hope this helps many of you to have an amazing dessert for your family in the house any time you want. Enjoy!
- Homemade Pie Crust :
- 3 cups flour
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1 cup and 1 tablespoon cold butter
- 1 large egg
- 1/3 cup cold water
- 1/2 teaspoon vanilla extract
- Chocolate Pudding :
- 1 large box instant chocolate pudding
- 2 1/2 cups milk
- Let's start with your homemade pie crust. This is going to be fun! Preheat your oven to 450 degrees F.
- In a large bowl, add your flour. If you so choose, you can use white flour, wheat flour, pastry flour, a gluten-free flour, or any combination of the above. As long as you are using 3 cups total, you should be good.
- Now add your sugar and baking powder. Mix thoroughly.
- It's time to add your cold butter, key on the word cold. I wouldn't suggest removing it from the refrigerator until you need it.
- When it's time, add your 1 cup and 1 tablespoon of butter to your dry mixture.
- Cut in your butter until thoroughly combined. It's not going to look like enough as you begin mixing, but I promise it will be. Just be patient and keep mixing.
- On the side, in a separate smaller bowl, you'll want to beat your large egg with a whisk.
- Then add your cold water (key on the word cold) and your vanilla and mix well.
- Now combine your wet mixture with your dry mixture in the larger bowl.
- I suggest starting with a spoon to combine your ingredients, but soon you'll want to switch to using your hand to finish the mixing.
- When relatively mixed, pour your dough out onto a clean floured surface.
- Knead your dough with the back of your hands for 5-10 minutes until fully combined.
- However this will be too much dough for one pie crust. You'll want to roll it into a large tube and cut it into three separate pieces.
- For this recipe, two of those portions can be wrapped up and chilled in the refrigerator for when they are needed.
- Roll out the other one to the right size for your pie dish, leaving room for the pie crust to spill over a tad.
- I like folding my dough in half to move it over to my pie dish without tearing it.
- Make sure to spray your pie dish well with cooking spray before moving your dough over and laying it out flat.
- Press your pie dough into your dish so that it fits well and consider a design for your pie crust edges.
- What you decide to do with the spilling over crust will depend on what you want it to look like in the end, and what you are comfortable doing.
- The most common design is crimping like you'll see me do with this pie crust. But you can also roll it, twist it, layer it, etc.
- To crimp it, fold your crust back between the dough and the dish to create a thicker edge.
- Now, using your fingers like in the picture, press the dough to form waves along the edges.
- Before baking your crust, make sure to poke holes in the bottom of your crust with a fork to allow any air to escape during cooking.
- Bake for 10-15 minutes.
- In a separate smaller bowl, I just used the previous one used for wet ingredients washed out, mix your instant chocolate pudding powder and your milk.
- You may want to wait until your crust is done and out of the oven cooling before mixing your pudding because you'll want to pour your pudding mix straight into your cooled pie crust.
- Pop your pie into the refrigerator to chill for at least an hour before serving.
- My husband loves his chocolate pie with TONS of whipped cream! Enjoy!
|Serving size: 1/8 slice of pie|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 48 g||16%|
|Sugar 32 g|
|Fiber 0 g|
|Protein 3 g||6%|
|Cholesterol 3 mg||1%|
|Sodium 597 mg||25%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Although, this is just a pudding mix with milk, the homemade pie crust makes it ten times better.
I know many of you are wondering how this is a recipe when you could simply just purchase pie crusts from the store, pour instant pudding mix into it and have the same thing.
You might be right. It can be as easy as that, and if that's how you choose to make yours, enjoy your delicious pie!
This just happens to be one of my husband's favorites. He can have a hard day at work, come home tired with tons of stories to share, and the sight of a chocolate pie waiting for him when he walks in will light him right up and put a smile on his face.
I make this so often, it didn't make sense not to post it for you to enjoy as well. And I really enjoy making them for him!
Try it out for yourself. The pie crust is super easy to make and you could really use any kind of pudding you wanted. I hope you find a version that works for you!
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© 2014 Victoria Van Ness