Mile High Chocolate Pudding Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Who can resist a classic pudding pie’s creamy, chocolatey goodness? The 2018 Milk Calendar contains recipes for the whole year, from winter comfort food and summer barbeques, but this one is our favourite.
  • ⅓ cup (75 mL) unsalted butter
  • 1 ½ cups (375 mL) chocolate cookie or graham wafer crumbs
  • ¼ cup (60 mL) unsweetened cocoa powder
  • ¼ cup (60 mL) granulated sugar
  • ¼ cup (60 mL) cornstarch
  • ¼ tsp (1 mL) salt
  • 1 egg, lightly beaten
  • 2 ½ cups (625 mL) milk
  • ¼ cup (175 mL) finely chopped bittersweet or semisweet chocolate, about 3 oz (90 g)
  • 2 tbsp (30 mL) unsalted butter
  • 1 tbsp (15 mL) vanilla
  • 1 ½ cups (375 mL) 35% cream
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • Coarsely grated chocolate (optional)
  1. Preheat oven to 375°F (190°C).
  1. Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 min in centre of preheated oven until set.
  1. In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, about 3 to 5 min. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 min. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
  1. Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat.
  2. Best eaten within a day of making.
For a fancier version of this pie, use a 9-inch (23 cm) fluted tart pan with removable bottom. Garnish with gooseberries, cherries and chocolate curls.
Recipe by Food Bloggers of Canada at