Chocolate Pudding Pie Recipe with cocoa powder makes an old fashioned silky cream pie topped with whipped cream and sprinkled with chocolate swirls.
Updated to include a Chocolate Pie With Meringue Topping.
The following recipe can be made into a pudding or pie.
The difference between pudding and pie is the thickness of the filling achieved through cooking.
Pudding is softer, because it is not
cooked as long to get firm enough to cut into stand-alone wedges.
It is usually served in a dessert dish, topped with
whipped cream and fruit such bananas or cherries.
Chocolate Pudding Pie
Recipe filling is firmer, because it is cooked 2 to 3 minutes longer, cooled
and poured into a precooked pie crust.
It is usually chilled, cut into
wedges and served on a plate.
*Chocolate Bark or Semi-sweet Chocolate blocks make a great garnish for this Chocolate Pudding Pie Recipe. Try it!
together eggs, sugar, cocoa, cornstarch, and salt very well in a
saucepan, making sure no lumps of cornstarch are remaining.
Stir in milk
a little at a time and mix until all is smooth.
Place pan on medium heat, add butter and cook, stirring constantly, until pie is thickened, about 18-20 minutes.
When making Chocolate Pudding Pie Recipe, cook the mixture until it is thickened and starts steaming,
but not boiling.
If you see a bubble (starting to boil) remove from
heat, stir in vanilla and pour into a bowl to let cool.
It will thicken
more as it cools.
This can be eaten warm as is.
Chocolate Pudding Pie Recipe is delicious chilled and then topped with whipped cream or fruit.
When making pie, when it starts to
boil, stir and let it boil about 1 minute, turn off heat, stir in vanilla
and let it set in pan to cool about 10 minutes.
Stir and pour into the pie shell.
Cool thoroughly and top with whipped cream.
Homemade Whipped Cream tastes best and you can adjust the sugar, if desired.
This old fashioned Chocolate Pudding Pie Recipe made with cocoa powder is best if chilled a few hours in the refrigerator or overnight before serving.
*If you choose to garnish with chocolate swirls as in the above image, using Chocolate Bark or semi-sweet chocolate is quick and easy.
Use a potato peeler to slice off swirls of chocolate onto the pie top.
you prefer to garnish with grated chocolate, use a Lemon Zester or other small grater.
This is also quick and easy.
Prepare meringue and set aside.
Add sugar and cornstarch in a medium size saucepan.
Stir in a few tablespoons milk and stir until cornstarch is is smooth with no remaining lumps.
Add eggs and beat mix well.
Gradually stir in remaining milk until well mixed.
Place saucepan on stove on medium heat. Stir until mixture starts to get hot.
Drop in broken chocolate pieces and stir until melted making sure to scrape sides and bottom of pan occasionally so bottom won't stick.
Mixture will start to steam and then come to a boil.
As soon as you see bubbles forming, start timing.
Cook, continuing to stir for 2-3 more minutes until thick as a thick pudding.
Test the pie filling by dipping the stirring spoon into the filling and letting it drip from the spoon.
It should be thick enough to drop in small globs (a lump of semi-liquid).
Remove from heat. Drop in vanilla extract and butter.
Stir until butter has melted and pour hot pie filling immediately into prepared pie shell.
The hot filling helps the meringue cook quickly in the center
Top with meringue spreading to the edges of pan to seal in the edges so meringue does not shrink.
If you prefer, you can make some decorations on top of the meringue with the back of a spoon.
You can create peeks with the spoon. However, you will have uneven browning of the topping.
This is especially true of mile-high meringue such as this recipe makes.
Place pie in a preheated oven and bake for 12-15 minutes until light golden brown.
Remove from oven and let cool thoroughly, without a draft, before serving.
Is best to chill pie prior to serving.
Tip: Meringue pies cut smoother if wiped with a clean damp cloth after each cutting.
I use a damp paper towel to do that and throw it away.
No clean up required.
Add egg whites in a standing mixer bowl. Add cream of tarter and pure vanilla extract.
Beat on medium speed until soft peeks form.
Add sugar a little at a time while beating.
When all sugar is added, turn to high speed and beat until stiff peaks form.
Do not continue to beat after the stiff peaks form because doing so will cause the air bubbles you just created to begin to deflate.
Egg yolks and whites are easier to do when the eggs are chilled, just out of the refrigerator.
They yolks remain solid preventing some of the yolk getting into the white part that cause them not to beat up properly.
However, the whites produce more air bubbles and therefore more volume when beaten at room temperature.
So, if is best to separate them, one at a time, while still cool into small containers and let them set out on the counter until they are no longer cold.
Separating them one at a time and putting them in separate containers is wise.
In case you get a little egg yolk in the white, ruining the white from creating air bubbles properly, then you would need to only discard one egg, instead of the whole batch.
This is very easy to do. Do your eggs first. Then gather your other ingredients.
I like to take this time to bake my crust. Then when my crust has baked, beat my eggs for my meringue and set it aside to make my filling.
Chocolate Pudding Pie Recipe is similar to Chocolate Pie With Meringue Recipe, with almost the same ingredients, but different.
Enjoy them both!
They are both classic, old fashioned recipes!