Brownie-Bottom Chocolate Pudding Pie
This Brownie-Bottom Chocolate Pudding Pie layers a fudgy, dense brownie crust with a silky cook-and-serve chocolate pudding filling and a cloud of whipped cream on top.It is an easy homemade chocolate pudding pie that looks stunning and tastes even better the next day, making it the perfect make-ahead dessert for any occasion.
Equipment
- 9-inch deep-dish pie plate
- Medium mixing bowl
- Heavy-bottomed saucepan
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
Brownie Crust
- 6 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder sifted
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Chocolate Pudding Filling
- 1 box cook and serve chocolate pudding mix 3.4 oz package
- 2 cups whole milk
Topping
- 2 cups whipped cream or whipped topping freshly whipped or thawed frozen topping
- 1 tablespoon cocoa powder or chocolate shavings optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch deep-dish pie plate with butter or nonstick cooking spray, making sure to coat the sides as well as the bottom.
- In a medium mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
- Sift in the cocoa powder, then add the flour and salt. Fold everything together with a rubber spatula until just combined and no dry streaks remain. Do not overmix or the crust will turn cakey rather than fudgy.
- Spread the brownie batter evenly into the prepared pie plate, pressing it all the way to the edges to form a uniform crust layer. Bake for 18 to 22 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs. The crust should look slightly underdone at this stage.
- Remove the brownie crust from the oven and allow it to cool completely on a wire rack. This is a critical step and should take at least 1 hour. Do not rush the cooling or the pudding layers will merge together.
- Once the crust is fully cool, prepare the cook and serve chocolate pudding. Combine the pudding mix and whole milk in a heavy-bottomed saucepan over medium heat. Whisk constantly until the mixture comes to a full boil and thickens noticeably, about 8 to 10 minutes. Do not stop whisking or the pudding may scorch on the bottom.
- Immediately pour the hot pudding over the cooled brownie crust and spread it evenly with a spatula. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pie for a minimum of 4 hours, or ideally overnight, until the pudding layer is completely firm and set. The pie will slice cleanly once fully chilled.
- When ready to serve, remove the plastic wrap and top the pie with whipped cream. Dust with a little cocoa powder or add chocolate shavings for garnish if desired. Slice with a sharp knife, wiping it clean between cuts for the neatest slices. Serve cold.
Notes
For cleanest slices, always chill the pie overnight rather than the minimum 4 hours. Use cook and serve pudding rather than instant for a firmer, glossier filling that holds its shape when cut. Pull the brownie crust from the oven when it looks slightly underdone as it continues to set while cooling. Store covered in the refrigerator for up to 4 days, or freeze without whipped cream topping for up to 1 month.