Name: Chocolate Pudding Pie
Yield: 8 servings
Ingredients: 1 Blind-Baked Pie Crust; ½ cup sugar; 3 Tbsp. unsweetened cocoa powder, preferably Dutch-process; 2 Tbsp. cornstarch; 2 large eggs; 2 large egg yolks; 2½ cups whole milk; 1 tsp. vanilla extract; ½ tsp. kosher salt; 4 oz. bittersweet chocolate, chopped; 1 tsp. unflavored powdered gelatin; 2 cups heavy cream; 2 Tbsp. sugar; 2 tsp. vanilla extract; 1 tsp. kosher salt

Top view of chocolate pudding pie topped with whipped cream in a glass pie plate on pink surface.

Photo by Ted Cavanaugh, Chelsea Cavanaugh, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.

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Recipe notes

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