Best Chocolate Pudding Pie Recipes

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING

Steps:

• Cooking on stovetop.
• Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Microwave.
• Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
• Variations:.
• Chocolate Cream Pie:.
• Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
• Coconut Cream Pie:.
• Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
• Banana Pudding:.
• Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
• Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

JELL-O PUDDING DOUBLE CHOCOLATE CREAM PIE

Steps:

• Combine pie filling mixes, milk, butter and chips in a saucepan.
• Cook and stir over medium heat, until mixture comes to a full bubbling boil.
• Remove from heat and cool for 5 minutes, stirring twice.
• Pour into shell and refrigerate for 3 hours.
• Garnish with Cool Whip topping and grated chocolate, if desired.

CHOCOLATE PUDDING PIE

Steps:

• Make instant pudding according to directions on box.
• Dump pudding into pie crust.
• Spread whipped topping on top of the pudding.
• Refrigerate until not too gooey.
• Garnish with gummy worms.

COOL WHIP CHOCOLATE PUDDING PIE

Steps:

• Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
• Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
• Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
• For filling:
• Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For topping:
• Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
• Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

ALL-TIME FAVORITE CHOCOLATE PUDDING AND PIE FILLING

Steps:

• 1. In a medium saucepan, mix all dry ingredients. Whisk well.
• 2. Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
• 3. Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
• 4. Remove from heat. Add butter and vanilla. Whisk to blend.
• 5. Pour into serving dishes.
• 6. For a pie, pour into a cooled and baked 9" pie crust.
• 7. Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
• 8. Top with chilled sweetened whipped cream.

5-LAYER CHOCOLATE BANANA PUDDING PIE

Steps:

• Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
• Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
• Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
• Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
• Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
• Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
• Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

CHOCOLATE BANANA PUDDING PIE

Steps:

• Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
• Spread evenly in pie shell.
• Refrigerate 30 minutes or until firm.
• Arrange banana slices over chocolate.
• Pour milk into lg. bowl.
• Add pudding mixes.
• Beat with whisk 1 minute.
• Let stand 5 minutes.
• Spoon pudding mixture over bananas.
• Spread whipped topping on top.
• Refrigerate at least 4hrs or until set.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

CHOCOLATE COCONUT PUDDING PIE

Steps:

• Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
• Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
• Refrigerate until chilled through and set, at least 30 minutes.

CHOCOLATE PUMPKIN PUDDING PIE

Steps:

• Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
• Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
• Garnish with whipped cream.

PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE

Steps:

• If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
• If using a crumb crust, prepare a 9" pan accordingly.
• Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
• Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
• Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
• Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
• Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
• Serve topped with whipped cream or whipped topping.

WHITE CHOCOLATE PUDDING PIE

Steps:

• prepare pie crust.
• mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
• pour over pie crust.
• refrigerate for 1 hour.

MILK-CHOCOLATE PUDDING PIE

Steps:

• Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
• Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
• Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

TOFU CHOCOLATE PUDDING/MOUSSE/PIE FILLING

Steps:

• Note 1: vegans: use barley-malt-sweetened nondairy chocolate chips or use a really good vegan chocolate bar (like Rapunzel Organic Bittersweet) instead of some or all of the chips.
• Note 2: I use the Mori Nu brand of tofu for this (since it's from their box), but you can use any brand, just make sure it is the"silken" type and not regular.
• Melt choc chips in a double boiler over low heat or in microwave (if you know what you're doing).
• Put tofu, sweetener, and melted chocolate into a blender and process until very smooth.
• Pour into a serving bowl or bowls and refrigerate, covered, for at least a couple of hours.
• Cover this well, because it will pick up EVERY odor in your refrigerator otherwise.

CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
• To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

OLD-FASHIONED CHOCOLATE PUDDING PIE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
• In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
• Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
• In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
• Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
• Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

CHOCOLATE PUDDING PIE - LITE VERSION

Steps:

• Pour milk into a large mixing bowl.
• Add dry pudding mix.
• Beat with wire whisk for 2 minutes.
• Spoon half of pudding mix into crust.
• Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
• Spoon over pudding layer in the crust.
• Top with the remaining Cool Whip.
• Refrigerate at least 3 hours.
• Store in refrigerator.

DOUBLE CHOCOLATE PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
• In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
• In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
• In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
• Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
• Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.