You'll love this Brownie-Bottom Chocolate Pudding Pie! It features a delicious chocolate pudding recipe, but you can use instant pudding for convenience. Top it all with whipped cream and chocolate curls for a fabulous dessert!
That picture says it all. Amiright?!!
If you're already drooling, just wait until you taste this luscious dessert. It's one of my most popular pie recipes, eliciting mmmms and eye rolls with every bite.
I worked hard years ago to tweak and test this recipe to get it just right. I was so full of chocolate, I couldn't eat another thing...not even "one wafer-thin mint."
I really took one for the team!
Now, it's time for this to happen in your kitchen. Let me show you how! (Don't miss the video.)
It starts with a fudgy brownie pie crust. The base is similar to these Frosted Brownies.
If you've got a microwave and whisk, it's easy to make the brownie batter. Then you'll bake it for 20 minutes in a pie dish.
Then, you'll add a glorious layer of creamy chocolate pudding. I'll cover how to make it from scratch (to die for!) but also share how to cheat if you want to use a mix.
Then, you'll top it with a five-minute, homemade whipped cream. It's so worth it to make this yourself instead of using frozen whipped topping.
Sprinkle on some semisweet chocolate curls or flakes and let the pie chill to set. This might be the hardest part!!
Homemade chocolate pudding
Don't be intimidated by making pudding from scratch! Once you follow these steps and see how delicious the results are, you'll feel like a rock star.
- Start by whisking unsweetened cocoa, corn starch and salt together in a bowl, then slowly add heavy cream.
- Add egg yolks and whisk.
- Add milk and brown sugar to a saucepan.
- Heat to bring it to a simmer.
- Whisk most of the milk mixture into the bowl of cocoa mixture to temper the eggs so they don't scramble.
- Pour the contents of the bowl back into the saucepan while whisking.
- Bring the pot to a full boil, still whisking. Let the pudding boil for two minutes while whisking.
- Off the heat, stir in vanilla extract and chopped bittersweet chocolate.
The pudding is done! It just needs to be chilled.
Tip to chill pudding more quickly
It helps to spread the hot pudding into a sheet pan (affiliate link) to allow the pudding to cool faster. Press a layer of wax paper on top of it to prevent skin forming, then refrigerate for at least 90 minutes. I usually chill mine for three hours.
Using instant pudding
If you'd rather not use homemade pudding, you can make two (3.9-oz) boxes of instant chocolate pudding instead. I haven't tried using boxed brownie mix for the crust.
Storing the pie
Store this in the refrigerator for up to three days, covered with domed foil or a large bowl that's not touching the whipped cream topping. I don't recommend freezing it. Always serve the pie chilled.
Now, you can tell your family and friends you made them chocolate pie from scratch! Wink wink!
Enjoy!
P.S. If you love chocolate, check out my chocolate cheesecake, chocolate-almond cake, these raspberry brownies and this homemade chocolate liqueur! And, don't miss these coconut cream pie cups, which can be filled with chocolate pudding instead.
Brownie Bottom Chocolate Pudding Pie
Video
Ingredients
Chocolate Pudding from Scratch
- 4 ounces bittersweet chocolate
- 3 Tablespoons cocoa powder (unsweetened)
- 3 Tablespoons corn starch
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 egg yolks (I use extra large.)
- 2 ½ cups 2% milk (or whole milk)
- ½ cup brown sugar
- 1 ½ teaspoons vanilla extract
Brownie Crust
- 4 ounces semi-sweet chocolate
- 4 Tablespoons salted butter
- ¾ cup sugar
- ⅛ teaspoon salt
- 2 eggs (I use extra large.)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons confectioners sugar
- ½ teaspoon vanilla extract
Garnish
- 1 square of semi-sweet chocolate to make curls
Instructions
- Make the pudding first, since it will need to chill for up to three hours. Chop the bittersweet chocolate into fine flakes with a serrated knife.
- In a large, heat-proof bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in the egg yolks.
- In a 3-quart or larger saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid.
- When it has reached a simmer, pour most of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don't scramble.
- Pour everything from your bowl back into the pot and increase the heat to medium high. Whisk constantly as you bring the pot to a full boil. The pudding will be thicker.
- Cook the boiling pudding for two minutes, whisking constantly and vigorously, making sure to reach the corners of your pot.
- Remove the pudding from the heat and stir in the vanilla. Add the chopped chocolate and whisk the pudding well until the chocolate is blended.
- To chill the hot pudding more quickly, spread it evenly onto a sheet pan with sides. Cover the entire surface of the pudding with wax paper, pressing it onto the pudding to prevent skin from forming. Let the pudding cool off for a bit in the pan before refrigerating it for three hours. (You can check it after 1 ½ hours to see if it's ready.)
- While the pudding is chilling, make the brownie crust. Preheat your oven to 350 degrees F. Grease a 9-inch or 10-inch pie dish with cooking spray or butter. (The 9-inch pie dish will give you a taller pie, which looks nicer.)
- In a glass bowl or other microwaveable bowl, add the 4 ounces of semi-sweet chocolate and the butter. Heat this, covered, in the microwave for 1 minute and 50 seconds, or until the butter is melted. Stir to combine.
- Whisk in the sugar and salt. Then whisk in the eggs and vanilla. Finally, whisk in the flour.
- Transfer the brownie batter to your pie dish and bake it for 20 minutes, or until a cake tester or toothpick inserted in the center of the brownie comes out with fudgy crumbs. Don't over bake it. Let the brownie crust cool on a wire rack.
- To make the whipped cream, beat the whipping cream and confectioners sugar with a mixer in a clean, medium stainless steel or glass bowl, until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate the whipped cream until the pudding is chilled enough to assemble the pie.
- To assemble the pie, make sure the brownie crust is at room temperature. Add the chilled pudding on top of the brownie crust. Top the pudding with the whipped cream.
- To make chocolate curls or flakes for the garnish, use a vegetable peeler to peel along a straight edge of your chocolate square. Make as many curls/flakes as you wish and scatter them on top of the pie.
- Refrigerate the pie for at least an hour before serving, to allow it to set. Then store the pie in the refrigerator for up to three days, covered with a domed bowl or domed foil so that it doesn't touch the whipped cream topping. I don't recommend freezing this pie.
Notes
- The prep time listed does not include chilling time. I chill the pudding for three hours, but you can check it after about 90 minutes. It helps to spread the pudding onto a sheet pan to allow it to chill faster. Press wax paper on top of the pudding to prevent skin forming.
- I also recommend chilling the pie for at least an hour after you assemble it, to allow it to set before you serve it.
- Store the pie in the refrigerator for up to three days and always serve it chilled.
Nutrition
(Recipe Source: Pudding adapted from Kitchn and brownie crust adapted from Kraft. Brownie-Bottom Chocolate Pudding Pie originally published on February 3, 2016 and updated now with process shots, new text and a video.)
Allison Malikowski says
Delicious! I am making this pie for the second time. My brownie crust came out too hard the first time. Should I adjust my baking time or the ingredients?
Mamma C says
Hi Allison - It sounds like you need to decrease the baking time for the brownie crust. As mentioned in the recipe card, you want to bake it just until a cake tester or toothpick inserted comes out with fudgy crumbs. I'm glad you enjoy this pie!
Lucy Dasfaias says
Just made your BROWNIE-BOTTOM CHOCOLATE PUDDING PIE , oh my goodness !! It is perfect and I love (and need ) your step by step instructions, photos and tips. They have really made the difference . I have been using many of your recipes and everyone is very impressed. My Italian dishes have never tasted so good. Thank you. 😊
Mamma C says
Hi Lucy - Your comment made my day! I'm so happy you loved this pie and are enjoying my recipes. Thanks for letting me know!
Ebony says
Can u use store brought whip cream
Mamma C says
Hi Ebony - It might work for the first day, but I'm not sure it would hold up after that.
Rachael says
Making this for my first thanksgiving dinner. I can’t wait!! I think I’ll try it out now just for the yummy of it
Mamma C says
Hi Rachael - Enjoy!
Debra Sargent says
I'd love to make this! Can you make this in Keto?
Mamma C says
Hi Debra - I've never tried a keto version of this. You could try looking for a keto brownie recipe, a keto pudding recipe, and then use monkfruit sweetener instead of sugar in the whipped cream. The chocolate curls would have to be made with keto-friendly chocolate.
Judith Baker says
This sounds delicious, can't wait to make it !!
Mamma C says
Hi Judith - I hope you enjoy it!
Cindy says
My pudding didn't have the same texture or color as the pudding in the pie picture. I'm wondering if maybe I used too much of the bittersweet chocolate. The recipe calls for 4 oz. I used 3/4 cup of Ghiradelli bittersweet chocolate chips. The chocolate flavor of the pudding was too bitter. Did I use too much?
The consistency of the pudding in the pie picture looks smooth and creamy. Although I followed all the directions exactly, after my pudding cooled in the refrigerator, it had a slightly cottage cheese type consistency. Any ideas why?
Mamma C says
Hi Cindy - Yes, you used 50% more bittersweet chocolate than the recipe called for. Four ounces of chocolate would be about 1/2 cup of chips, but it's always best to weigh the ingredients to be sure. As for the consistency of the pudding, it's possible it was thrown off by the extra chocolate, or else you may have needed to whisk it better.
Heather Pectol says
My family loves this and it's easy to make! Made it twice for different families this week since finding the receipe. They both love it too!
Mamma C says
Hi Heather - That's great to hear! Thanks for letting me know.
Ann says
What a fabulous dessert! 5 stars! Your directions and pictures make it look so easy. I'll probably make the pie for my grandma who's coming to visit us so soon. Thank you for sharing! As always – love every recipe from you.
Mamma C says
Hi Ann - I'm so glad to hear that! I take lots of time to do the photos and instructions and want them to be helpful. Enjoy!
Susan says
Can.i use bottersweet chocolate in the brownie mix
Mamma C says
Hi Susan - You can, but would need to add more sugar. I'm guessing you'd need around 1 1/4 cups of sugar, but I haven't tried it. Let me know if you do.