Dark Chocolate Pudding Pie

**Dark Chocolate Pudding Pie**

*An indulgent, velvety dessert with a buttery crust, rich dark chocolate pudding, and fluffy whipped topping that’s perfect for any occasion.*

---

### Introduction

There’s something timeless about a classic pudding pie. This **Dark Chocolate Pudding Pie** elevates the nostalgic treat with deep, bittersweet cocoa flavor, a silky-smooth texture, and a melt-in-your-mouth finish. Made from scratch, this dessert blends the simplicity of a pudding pie with the sophistication of gourmet chocolate. It’s a treat that chocolate lovers will come back to again and again.

---

### Ingredients

#### For the Crust:

* 1 ½ cups graham cracker crumbs (about 10–12 crackers)

* ¼ cup granulated sugar

* 6 tablespoons unsalted butter, melted

* Pinch of salt

*Optional: Substitute with an Oreo cookie crust for even more chocolate intensity.*

#### For the Dark Chocolate Pudding:

* 2/3 cup granulated sugar

* 1/3 cup unsweetened cocoa powder (preferably Dutch-process)

* ¼ cup cornstarch

* ¼ teaspoon salt

* 3 cups whole milk

* 4 ounces dark chocolate (60–70%), chopped

* 4 large egg yolks

* 1 tablespoon unsalted butter

* 1 teaspoon pure vanilla extract

#### For the Whipped Cream Topping:

* 1 cup heavy whipping cream

* 2 tablespoons powdered sugar

* ½ teaspoon vanilla extract

#### Optional Garnishes:

* Shaved dark chocolate

* Chocolate curls or cocoa powder dusting

* Crushed nuts (e.g., almonds or hazelnuts)

---

### Instructions

#### 1. Make the Crust

1. Preheat your oven to **350°F (175°C)**.

2. In a medium bowl, combine the **graham cracker crumbs**, sugar, and salt. Pour in the **melted butter** and mix until the texture resembles wet sand.

3. Press the crumb mixture firmly into the bottom and sides of a **9-inch pie dish**. Use a measuring cup or glass bottom for even pressure.

4. Bake the crust for **8–10 minutes**, or until lightly golden. Let it cool completely on a wire rack.

*Note: If using a store-bought crust or an Oreo crust, you may skip the baking step.*

---

#### 2. Prepare the Dark Chocolate Pudding

1. In a medium saucepan, whisk together the **sugar**, **cocoa powder**, **cornstarch**, and **salt**.

2. Gradually whisk in the **milk**, ensuring no lumps remain.

3. In a separate bowl, lightly beat the **egg yolks**. Add a small amount of the milk mixture to the yolks to temper them, stirring constantly.

4. Pour the egg yolk mixture back into the saucepan and cook over **medium heat**, stirring constantly with a wooden spoon or heatproof spatula.

5. Once the mixture begins to thicken and bubble (about 7–10 minutes), reduce heat to low and cook for an additional 1–2 minutes.

6. Remove from heat and stir in the **chopped dark chocolate**, **butter**, and **vanilla extract**. Stir until smooth and fully melted.

*Pro Tip: Strain the pudding through a fine mesh sieve for an ultra-smooth consistency.*

---

#### 3. Fill and Chill

1. Pour the hot pudding into the cooled crust and smooth the top with a spatula.

2. Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming.

3. Chill in the refrigerator for at least **4 hours**, or overnight, until fully set.

---

#### 4. Make the Whipped Cream

1. In a chilled mixing bowl, combine **heavy cream**, **powdered sugar**, and **vanilla**.

2. Beat with an electric mixer on medium-high speed until **soft peaks** form.

3. Spread or pipe the whipped cream over the chilled pudding pie.

---

#### 5. Garnish and Serve

* Top with **shaved chocolate**, **cocoa powder**, or **toasted nuts** for added flair.

* Slice and serve cold for a refreshing, rich treat.

---

### Storage

* Store in the refrigerator for up to **3 days**.

* Keep covered with plastic wrap or an airtight pie container.

---

### Final Thoughts

This **Dark Chocolate Pudding Pie** is the epitome of rich indulgence. Whether you’re making it for a family dinner, potluck, or holiday celebration, its smooth, chocolaty filling and buttery crust deliver every time. You can customize it with different crusts, milk types, or even spike the whipped cream with a splash of coffee liqueur for an adult twist.

Would you like a printable or gluten-free version of this recipe?