Made completely from scratch, this chocolate and vanilla pudding pie is a breeze to make! So rich, yet so light and creamy! My family can not get enough of it!
As soon as September rolls around, it’s pie season! Pumpkin pie, apple pie, pecan pie, everywhere you turn a slice a pie is tempting you!
Today I bring you pie, a pie that’s my family’s favorite. A pie that can be made year round and every time you make it, it will be gone in no time! Chocolate and vanilla pudding pie!
I love cooking and baking from scratch. But as much as I love it, there are rare days when I reach for a pre-packed-store-bough-convenient food. Although that is happens only a few times a year, there are things I would never ever choose the pre-package route.
One of them is making pudding! Homemade pudding is so easy to make and the results are way, way better than the packaged mix!
This pie requires a couple of steps, but don’t let that scare you.
First you start with the crust. This time around I went with a made-from-scratch pie crust, but you could buy a pre-baked pie crust or an unbaked pie crust and bake it, or make your pie crust using my easy recipe. Whatever works best for you
You’ll need all purpose flour, butter, egg yolks and iced water. It’s very important when making a pie crust to use cold butter (I keep mine in the freezer for 30 minutes) and very cold water. Another secret to a flaky pie crust is chilling the dough before baking it.
Once chilled, bake the pie crust blind for 10 minutes and uncovered for 10-12 more minutes, until slightly golden. 
While the pie crust is cooling, it’s time to make the pudding. You start with the same mix for both the chocolate and the vanilla puddings.
To make the pudding all is required is a light cooking on the stove. Because of that I highly recommend using pasteurized eggs! I’ve mentioned before and will say it again. Using Safest Choice™ Pasteurized Eggs gives me peace of mind! Now I can enjoy my half-cooked goodies without the fear of getting sick!
Another thing to know about Safest Choice™ Pasteurized Eggs. If you’re just starting using them, you’ll notice at first the egg whites don’t whip, no matter how much you try.
Let me tell you a little secret. Leave the egg whites for an hour or so at room temperature and they’ll whip to firm peaks in no time!
In addition to the eggs, you’ll also need cornstarch, sugar, milk, chocolate, gelatin and vanilla.
For the finishing touches, you’ll need whipped cream! You can’t go wrong with loads of whipped cream on top of your pie, right? yum!
If you’re still craving chocolate after trying this chocolate and vanilla pudding pie, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.
Yields 12 servings
Made completely from scratch, this chocolate and vanilla pudding pie is a breeze to make! So rich, yet so light and creamy! My family can not get enough of it!
20 minPrep Time
40 minCook Time
6 hrTotal Time
Save RecipeIngredients
- 2 cups (240 grams) Gold Medal Flour® all-purpose flour
- 2/3 cup (150 grams) cold butter, diced
- 2 Safest Choice™ Pasteurized Egg Yolks
- 1-2 tablespoons iced water
- 3 Safest Choice™ Pasteurized Egg Yolks
- 2 tablespoons Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 tablespoons (16 grams) cornstarch
- 1 2/3 cups (400 ml) milk
- 5 oz (140 grams) chocolate, chopped
- 1 envelope gelatin
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 3 Safest Choice™ Pasteurized Egg Whites (must be at room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 3/4 cup heavy whipping cream
- chocolate curls
Instructions
- Place the flour, butter and egg yolks in a food processor and pulse until the mixture resembles bread crumbs.
- Slowly, few drops at a time, add enough water until the mixture forms a soft dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes for up to 3-4 days.
- Once chilled, roll the dough out on a floured surface and line it on the bottom and sides of a 9" pie crust, preferably with removable bottom.
- Heat the oven to 375F.
- Prick the pie crust all over with a fork, cover with parchment paper and fill with baking beans.
- Bake the pie crust for 10 minutes in the preheated oven.
- Remove the baking beans and paper and bake for an additional 10-12 minutes until slightly golden.
- Cool completely.
- While the pie crust is cooling, make the pudding.
- In a medium size saucepan, whisk the milk, egg yolks, sugar and cornstarch.
- Cook the mixture over low heat until thickened, stirring constantly, approximately 10 minutes.
- Divide the pudding into two bowls.
- In a heatproof bowl melt the chocolate and stir it into half of the pudding.
- Spread the chocolate pudding in the pie crust, cover with a plastic wrap and refrigerate until set, about 30 minutes.
- Place the 3 tablespoons of cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy.
- Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
- Stir the gelatin into the reserved pudding along with the vanilla extract.
- In a grease-free bowl, whisk the egg whites with the cream of tartar until peaks form. Slowly add in the sugar and continue whisking until firm peaks are formed.
- Fold the egg whites into the vanilla pudding and spoon it over the chocolate pudding layer.
- Cover with plastic wrap and refrigerate until set.
- Whip the heavy cream until firm peaks and spread it over the vanilla pudding and decorate with chocolate shavings.
- Cut with a sharp knife and enjoy!
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