Chocolate Pudding Pie

  • Serves

    makes ONE 9" PIE


Senior editor Keith Pandolfi's mom, Ellendean, would occasionally surprise him with this creamy chocolate pie when he came home from school, then watch as he devoured a quarter of it while watching "M*A*S*H" reruns.


  • 1 12 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 7 tbsp. unsalted butter
  • 14 cup ice-cold water
  • 1 cup sugar
  • 13 cup cornstarch
  • 12 tsp. salt
  • 4 egg yolks
  • 3 cups milk
  • 2 oz. unsweetened chocolate, chopped, plus shaved for garnish
  • 3 tsp. vanilla extract
  • 1 cup heavy cream


Step 1

Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Roll dough into a disk and wrap in plastic wrap; chill 1 hour.

Step 2

On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill for 30 minutes.

Step 3

Heat oven to 375°. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights and bake until cooked through, about 5 minutes more; let cool.

Step 4

Beat sugar, cornstarch, salt, and egg yolks in a bowl and set aside. Heat milk over medium-high heat until bubbles form around the edge. Slowly add in egg mixture, whisking constantly until thick, 4–5 minutes. Remove from heat and add in chocolate and vanilla; stir until chocolate has melted and incorporated. Pour into prepared pie shell and cover with plastic wrap directly on the surface; refrigerate until firm, 4–6 hours.

Step 5

Whip cream until stiff peaks form. Remove plastic wrap from pie and cover with whipped cream and chocolate shavings.

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