Let me tell ya something. This blogging community is incredible. I’ve been very lucky to meet some wonderful friends through blogging and one of my dear friends, Julianne of Beyond Frosting, launched her debut cookbook earlier this summer: No Bake Treats.
No Bake Treats is, without a doubt, one of my most loved cookbooks and I’ve only had it for a few months! How unique to have a dessert cookbook dedicated to NOT using the oven?! It’s been wonderful to bake from, errrr, make from this miserably hot summer. Julianne’s effortless, yet downright mouthwatering recipes inspired me to give icebox cakes a try and I even tested out her tiramisu pudding cake (on page 92!) the other week. Needless to say, I’m addicted to this book.
The latest recipe I tried is something I’ve gotta share with you. A lot of you have requested a chocolate pudding pie recipe and while there’s a mint chocolate pudding pie in Sally’s Candy Addiction, I’ve never really walked you through the steps of making one here on my blog. Perfect opportunity to showcase Julianne’s talent while stuffing our faces with homemade chocolate pudding.
Sit back, relax, and grab your whisk.
Always a fan of texture, I especially love the crunchy and toasty graham cracker crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. Julianne’s recipe doesn’t call for pre-baking the crust but I love the toasty flavor it gets from a few minutes in the oven, so I pre-baked mine. So… yes. You will need your oven if you pre-bake it like I did, but it’s only for a few minutes.
This is a suuuuuper thick and buttery crust. If graham cracker crusts are your thing, you’re going to fall in love with this pie as much as I did. And the crust is two ingredients: graham cracker crumbs and melted butter. √ √
Now that the crust is prepped, let’s chat about the homemade pudding. There are many ways to make pudding. You can go to the store and buy a box of pudding or you can go to the stove and whisk pudding together in 10 minutes. Both are very tasty, but the homemade route just warms the soul, doesn’t it? Homemade pudding is so comforting! Chocolate pudding is only made with a few ingredients, but each ingredient is imperative in the final texture and taste. You’ll need gelatin, sugar for sweetness, flour for thickening. Milk because it’s milk and you definitely need milk in pudding and chocolate of course too. I suggest using a dark or bittersweet chocolate. If semi-sweet or milk chocolate, your pudding will be very sweet and all you’ll taste is sugar with a small side of chocolate. We REALLY want this pie to taste chocolate-y! I simply used a bittersweet chocolate bar, but dark chocolate chips would work well too.
Oh! And egg yolks for structure, thickening, and richness. Now about the egg yolks: they are tempered. Meaning you will slowly pour a little of the warm mixture from the pot (the milk, sugar, gelatin) into the beaten egg yolks, then slowly pour that back into the pot. You’re tempering them so your pudding doesn’t turn into scrambled chocolate eggs. Caaaaaan you imagine.
Besides that, making pudding just requires some whisking. If you know how to whisk, you know how to make homemade pudding.
Pour the pudding into the crust, then chill it for a few hours to set.
Next up? The topping. Oh my heavens the topping!
The topping is whipped cream: plain, lightly sweet, and homemade! Whip it until stiff peaks form, then spread the whole thing over the chilled pudding center. The whipped cream is billowy and soft, the perfect compliment to the crunchy crust and rich chocolate pudding underneath. Julianne tops her pudding pie with chocolate shavings but I had some raspberries to use up so I dotted them all over the top. Mint for pretty color too, of course.
This is such a simple dessert! No frills, complications, or over-the-top craziness (looking at you BROOKIE) yet completely delectable and refined with 3 glorious layers that’ll knock your socks off. Pie goals. 🙂
Homemade Chocolate Pudding Pie
- 2 cups (180g) graham cracker crumbs (about 14 full sheets)
- 1/2 cup (115g) unsalted butter, melted
- 2 large egg yolks
- 2 Tablespoons (30ml) cold water
- 1 teaspoon gelatin
- 2 cups (480ml) whole milk
- 2/3 cup (130g) granulated sugar
- 3 Tablespoons (23g) all-purpose flour
- 6 ounces (170g) bittersweet chocolate, coarsely chopped1
- 1 cup (240ml) heavy cream/heavy whipping cream
- 1/4 cup (30g) confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- optional: fresh berries, chocolate shavings, fresh mint, etc for topping
- Make the crust: Preheat oven to 350°F (177°C). Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes.2
- Make the pudding: It's best to measure out all of the pudding ingredients before beginning because you will need to move quickly. Whisk the egg yolks together in a bowl. Set aside. Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.
- When the mixture is warm and slowly simmering (not boiling!), slowly drizzle about 1/4 cup (60ml) of it into the beaten egg yolks while whisking it all together. The point of the slow pour and the whisking is to temper the egg yolks. Once the 1/4 cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken. Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble. Remove the pudding from heat. If you notice lumps, you can strain the pudding through a fine sieve, but that's optional.
- Pour pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding). Allow pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill. Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Garnish with optional toppings. Slice and serve.
Make ahead tip: The entire pie can be prepared and assembled up to 1 day in advance. I do not recommend freezing the pudding pie.
- For best flavor, use a dark or bittersweet chocolate. I used 6 ounces of Baker's bittersweet chocolate baking squares (66% cacao). Found in the baking aisle by the chocolate chips.
- Pre-baking the crust is optional. Julianne does not pre-bake it in the book. She uses a springform pan, which helps the crust stay intact when cutting. I like a toasty flavor, so I pre-bake mine. Again, it's optional!
Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
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