Double Chocolate Pudding Pie

One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!

Course Dessert

Cuisine American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yields: 8 servings

Recipe by Tessa Arias

Ingredients

For the crust:

9 (142 grams) full size graham crackers
1/4 teaspoon fine salt
5 tablespoons (71 grams) unsalted butter, melted

For the filling:

1 tablespoon (1 envelope) unflavored gelatin
1/3 cup boiling water
2/3 cup (133 grams) sugar
1/3 cup (28 grams) unsweetened cocoa powder
1/4 cup (35 grams) cornstarch
1/8 teaspoon salt
3 cups milk (whole milk or 2% work best)
4 ounces (113 grams) bittersweet chocolate, chopped
2 teaspoons vanilla extract

For the whipped cream:

1 cup chilled heavy cream
1 tablespoon powdered sugar
Cocoa powder or chocolate shavings, for garnish

Directions

Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Make the crust:

In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

Make the filling:

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for at least 4 hours in the refrigerator.

Make the whipped cream:

Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie. Garnish with cocoa or chocolate shavings.
The pie can be covered and stored in the fridge for up to 1 day.

Recipe Notes

I've successfully made this recipe dairy free by subbing the butter with coconut oil, and the cow's milk with almond milk. The non-dairy version definitely wasn't as rich and only lasted 1 day before it started weeping, but it was still delish!
Adapted from Ellie Krieger