Chocolate Pudding Pie with Oreo Crust
A seasonal chocolate pudding pie recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 413 minutes
- Yield: 10 slices
- Category: Desserts
- Method: Stovetop and chilling
- Cuisine: American
Ingredients
Scale
- 24 chocolate sandwich cookies with filling
- 5 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks
- 6 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- Chocolate curls, for garnish
Instructions
- Bake the crust: Heat the oven to 350°F (175°C). Process the cookies into fine crumbs, mix with melted butter, and press firmly into a 9-inch pie plate. Bake 9 minutes and cool completely.
- Combine the pudding base: Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Gradually whisk in milk, then whisk in egg yolks until smooth.
- Cook the pudding: Cook over medium heat, whisking constantly, until thick bubbles break the surface. Continue whisking for 1 full minute so the cornstarch cooks completely.
- Finish the filling: Remove from heat and whisk in chopped chocolate, 2 tablespoons butter, and vanilla until glossy. Press through a fine sieve if any lumps remain.
- Fill and chill: Pour into the cooled crust and press plastic wrap directly onto the surface. Cool 30 minutes, then refrigerate at least 5 hours or overnight until firm.
- Decorate: Whip cream and powdered sugar to medium peaks. Spoon or pipe over the chilled pie and finish with chocolate curls. Chill until slicing.
Notes
For best results, verify doneness by the stated temperature and texture cues. Refrigerate perishable leftovers within 2 hours.