Stand-Up Chocolate Pudding Pie

4.20 from 26 votes

A creamy chocolate pie that's not only the best you've ever had; this one actually stands up when you cut into it. No more slumping edges!

Prep Time30

Cook Time10

Chill Time6

Total Time6 40

Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding Pie

Servings:

Calories: 330kcal

Author: Kelly Anthony

Ingredients

Materials:

Rolling Pin
9 ” Pie Pan
Nonstick Aluminum Foil
2 cups Pie Weights or Dried Beans
Stand Mixer or Handheld Mixer
Sturdy Whisk
Cooling Rack
Offset Spatula optional

Ingredients:

TAK’s Perfect Pie Crust, only one dough round needed
2 ¾ cups whole milk
4 ounces semi sweet chocolate chopped
1 cup granulated sugar
4 egg yolks
¼ cup unsweetened cocoa powder
3 ½ tablespoons cornstarch
½ teaspoon Kosher salt
2 tablespoons unsalted butter room temperature
2 teaspoons pure vanilla extract

Instructions

Preheat the oven to 375° and have ready a 9” pie dish.
To make the pie shell, flour both sides of the dough round and set atop a floured work surface. Begin rolling out the disk until it is about an ⅛ of an inch thick and 12 inches in diameter. Transfer to the pie dish, fold over any overhang and crimp the edges, if desired. Using a fork, poke holes across the bottom and gently press the aluminum foil against the dough, making sure the entire pie shell is covered. Add pie weights or dried beans and bake for 25 minutes.
Take shell out of the oven and carefully remove foil and pie weights. Return to the oven and bake, uncovered, for 10-15 minutes more or until the crust is cooked through and golden-brown. Set aside on a cooling rack to completely cool.
For the pudding, add milk and chocolate to a medium-sized saucepan over medium heat. Stir often, until chocolate has melted and remove from the heat. Do not allow to boil. Set aside to cool slightly.
In a small bowl whisk together cocoa powder, cornstarch and salt. Set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle attachment (alternatively, use a handheld mixer and a large mixing bowl), beat together the sugar and egg yolks on medium-high speed until thickened and pale yellow in color. Add the cocoa powder mixture and mix until well combined. Turn the mixer speed to low and slowly stream in the milk mixture.
Pour the contents of the stand mixer bowl back into the medium-sized saucepan and place over medium heat. Allow the mixture to simmer, slowly whisking until thickened, about 6-8 minutes.
Do not overheat. The pudding will thicken slightly as it cools. Remove from the heat and stir in butter and vanilla. Set aside on a cooling rack until warm to the touch.
Pour pudding into the fully-cooked pie shell, smooth the top with an offset spatula and allow it to remain on the counter until completely cooled. Cover with plastic wrap and transfer to the refrigerator. Refrigerate pie for at least 6 hours, or until chilled through, but preferably overnight. Serve with whipped cream and enjoy.

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