Homemade Chocolate Pudding Pie Recipe

Preheat the oven to 350 degrees F.

Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish.

Pre-bake crust for 8 minutes.

Whisk the egg yolks together in a bowl. Set aside.

Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top.

Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.

When the mixture is warm and slowly simmering, slowly drizzle about ¼ cup of it into the beaten egg yolks while whisking it all together. Once the ¼ cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken.

Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble.

Remove the pudding from heat. If there are lumps, strain the pudding through a fine sieve, if desired.

Pour the pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap directly on the surface of the pudding.

Allow the pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill.

Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed for about 5 minutes, until stiff peaks form.

Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream on top.

Garnish with desired toppings, slice to serve, and enjoy!