The other day when I was eating my favorite pie, my mind was in another place. I remembered all the times I had eaten pies and all the different recipes I have tried. 

Everyone loves pie! Whether it is apple, blueberry, or even chocolate. It is like that one dessert that brings so many childhood memories.

Honestly, I have never been a big fan of fruit pies. My favorite has always been the chocolate pudding pie. Why? Because I love chocolate! 

But apart from this, the pie has so many different textures and flavors going on. It is complex yet simple. It is hard to describe, really. But it is by far the best chocolate pudding pie I have ever tried!

If you love chocolate pudding pies, you should try this recipe.

If you love Chocolate and Peanut Butter, You have to try this Reese’s Peanut Butter Cup Pie.

Why is it called chocolate silk pie?

Well, you have to make it to find out! But let me give you a heads up. There is a reason why this recipe is the best chocolate pie recipe. That’s because the pie is amazing. Apart from the crust, the filling is creamy, smooth, rich, and finger-licking good. Because of its silky and rich texture it is also called chocolate silk pie, ok even chocolate mousse pie.

It is sometimes also called the French silk pie. First of all, a French silk pie has nothing to do with France. It is actually American, and it all started with the icebox or no-bake cakes. These cakes were called the French silk pies because of the silky and delicious fillings.

Main components of the chocolate pie

This delicious chocolate pudding pie has two main components. These are:

The crust: because it is a no-bake cake, we are going with a crust with nothing to do with the pie dough. Instead, we are going to use gram crackers, butter, and sugar. That’s it! Just three simple ingredients, a few pluses in the blender, a few minutes in the oven, and you get a pie crust that is to die for! It has the perfect texture! No one will believe it is actually made of gram crackers.

The filling: Now, the filling is the main hero of this easy chocolate pie. And honestly, if you are making it for the first time, you might need to be extra careful about the processes. Although it is not a very difficult task, there are a few steps you have to follow. The filling is made using sugar, cornstarch, salt, milk, cream, and chocolate chips. You need to whisk the ingredients and cook at a low heat. Next, stir in eggs slowly and cook for a few more minutes. That’s it! The delicious, creamy, and rich chocolate filling is ready!

How to store chocolate pudding pie?

Firstly, always add whipped cream right before serving it. If you have leftover chocolate pudding pie, cover it with cling film and place it in the refrigerator. It will last for up to two days. A chocolate pie that doesn’t have whipping cream on top will last for three days in the refrigerator.

If you need a decent pie pan, this OXO Good Grips Glass Pie Plate with Lid is not only inexpensive, but a handy pan to have.

INGREDIENTS

GRAHAM CRACKER CRUST

• 6 tablespoons butter melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar

CHOCOLATE PIE FILLING

• 1 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 cups whipping cream
• 1 cup bittersweet chocolate chips
• 3 ounces semisweet chocolate chopped
• 4 egg yolks beaten
• 3 tablespoons powdered sugar
• 2 ounces chocolate for shavings

The Best Chocolate Pudding Pie Recipe Ever

0 from 0 votes

Recipe by Don Carroll Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

782

kcal

Total time

35

minutes

Ingredients

• Graham Cracker Crust

• 6 tbsp Butter melted

• 1 1/2 cups Graham cracker crumbs

• 2 tbsp Sugar

• CHOCOLATE PIE FILLING

• 1 cup Sugar

• 1/3 cup Cornstarch

• 1/2 tsp Salt

• 2 cups Whole milk

• 2 cups Whipping cream

• 1 cup Bittersweet chocolate chips

• 3 ounces Semisweet chocolate, chopped

• 4 Egg yolks, beaten

• 3 tbsp Powdered sugar

• 2 ounces Chocolate for shavings

Directions

• Preheat the oven to 375 degrees. Spray a 9 inch pie plate with nonstick baking spray.
• Combine melted butter, graham cracker crumbs and 2 tablespoons sugar. Press into the prepared pie plate. Bake for 7-8 minutes.
• In a large 2.5 quart saucepan whisk together sugar, cornstarch and salt. Whisk in milk, 1 cup cream, chocolate chips and chocolate. Place over medium low heat and cook to a low boil; whisking constantly. Boil for 1-2 minutes or until thickened. Remove from heat. Whisk about 1/2 cup of the hot mixture into the egg yolks a few tablespoons at a time. Place the pot back over medium low heat. Slowly whisk the warmed egg/chocolate mixture into the pie filling. Bring back to a low boil for 1-2 minutes: whisking constantly Pour into the graham cracker crust. Refrigerate overnight or up to 24 hours.
• Before serving, beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe on to the pie. Using vegetable peeler garnish with mini chocolate shavings.

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