“Mini scratch-made, buttery pie crusts filled with creamy homemade chocolate pudding and topped with fresh whipped cream and shaved chocolate”
I’ve been craving a good homemade chocolate pudding pie since I made my first one over 10 years ago! Normally I’d settle for one of the quick Jell-o pudding chocolate pies but ever since I made a chocolate pie 100% from scratch I just can’t seem to go back to any other way if I can help it. Call me boujie if you must!
Nothing beats that buttery, flaky scratch-made pie crust paired with that old fashioned cocoa flavored chocolate pudding filling and the lightness of fresh made whipped cream to top it off. Nope. The boxed or prepackaged varieties don’t even come close. Sorry.
This week I decided to head into the kitchen to pull out one of my grandma’s recipes for chocolate pudding pie. She gave it to me a few months after I got married.
Every time I reach into my recipe box for one of her recipes I swear I feel like I’m pulling out a sacred treasure. I’m like Atreyu reading The Never Ending Story or something. Can’t really explain it, but I feel honored.
For the heck of it I decided to make these chocolate pudding pies into bite-sized versions. This was a good thing because I would have inhaled this pie if it was in it’s normal form. Ahh who am I kidding, as if size matters when it comes to my appetite.
Sadly I ate half of them the first day but in my defense this recipe really doesn’t make that many. Only like 5…or 10…or 15. Ok maybe 20 or 24.
You’ll have chocolate pudding left over. I HIGHLY suggest you make pudding pops with them. Homemade chocolate pudding recipe truly makes some of the creamiest, smoothest pudding pops in the history of man. Or just do whatevs!
Oh and you’ll also have 3 egg whites left over since this recipe only calls for egg yolks. I HIGHLY recommend that you make this amazing egg white omelet with smoked cheddar cheese, turkey bacon, tomatoes, spinach, green onions and sour cream. Or just do whatevs! It’s your world homie!
Ok back to this chocolate pudding. If you’re a chocolate pudding fan like me then you are going to LOVE this homemade chocolate pudding recipe like seriously. It’s so creamy, thick, smooth and so cocoa-y. I just love that old fashioned cocoa flavor, don’t you?
If you’ve never made chocolate pudding from scratch you just may never go back to the box or the container! For reals!! Homemade chocolate pudding has so much depth and richness to it from those fresh egg yolks and stuff. It’s a beautiful thang and that texture is so silky and smooth.
Oh and don’t even think about skipping that homemade pie crust! I’m watching you! It’s fantastic and a must!
Watch me make these Mini Chocolate Pudding Pie Bites from start to finish!
Chocolate Pie Bites
- BUTTERY PIE CRUST
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup cold butter-flavored shortening
- 1/4 cup cold butter finely diced
- 1/4 cup cold half n half
- CHOCOLATE PUDDING FILLING
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup unsweetened cocoa powder sifted
- pinch of salt (optional
- 2 cups half n half whole milk or heavy cream (see note)
- 3 egg yolks beaten
- 1/4 cup semi-sweet chocolate chips melted
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- WHIPPED CREAM
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- First let's make the pie crust!
- In a large bowl sift together the flour and salt.
- Cut in the shortening and butter until mixture resembles large crumbs.
- Stir in the half n half, milk or heavy cream just until until a dough forms.
- Gather dough and knead a few times on a floured surface.
- Flatten dough into a disk and wrap in plastic wrap.
- Refrigerate for 30 minutes or until chilled.
- Preheat oven to 375 F.
- Once chilled, flatten dough out a floured surface about 1/4 inch thick.
- Use a 2.5 inch round cookie cutter to cut out small circles.
- Arrange each circle into a mini muffin pan, being sure to bring the dough up the sides.
- Bake for 15 minutes or until edges are lightly golden.
- Remove pie shells from pan and set aside.
- To make the pudding, add sugar, cornstarch, cocoa powder and salt to a large pot.
- Stir together until well combined.
- Stir in half n half, heavy cream or whole milk.
- Place the pot on medium heat and begin stirring until sugar has completely dissolved. (Do NOT BOIL)
- Continue stirring until bubbles begin to barely break on the surface. (reduce heat if mixture begin to boil or simmer heavily. A few bubbles are ok)
- Beat egg yolks in a small bowl and slowly add in about 1 cup of the warm milk mixture. (This will help slowly heat the yolks up so they won't scramble when added to the pot)
- Slowly add the yolk mixture to the pot while whisking vigorously until the pudding begins to thicken. Mixture will be foaming and hot.
- Reduce heat, stir in the melted chocolate, vanilla extract and the butter.
- Remove from heat and continue stirring vigorously to further thicken the pudding.
- When pudding is thickened and coats the whisk well, remove from heat and stir in vanilla extract.
- Place the pudding in a glass dish, cover and chill for about 2 hours to thicken up a bit more. (Can also cover with plastic wrap touching the pudding to prevent a skin from forming if desired. I never do)
- Place the chilled pudding in a pipping bag and pipe the pudding into the pie shells.
- Refrigerate until firmer about 2 more hours.
- When ready to serve, top with whipped cream and shaved chocolate.
- To make the whipped cream, chill a glass bowl and beaters in the freezer for about 20 minutes.
- Place the heavy whipping cream into the chilled bowl.
- Stir in the powdered sugar.
- Beat on medium until fluffy and peaks hold their shape.