Old Fashioned Chocolate Pudding Pie Recipe with Cocoa Powder

A very long time ago, my mother used to make an old fashioned chocolate pudding pie recipe with cocoa powder. And after that, I have also tried to make the same, but didn’t make the same one.

But recently, I took her help and made an old-fashioned chocolate pudding pie recipe with cocoa powder.

We didn’t use the chocolate bars, chips, but still the recipe was thick, creamy, and smooth. I really loved it.

So if you also want, I will share this old-fashioned chocolate pudding pie recipe with cocoa powder.

Plus, I will show you all the step-by-step process from scratch, and also give you some customizing ideas, and discuss many more things, so read till the end.

 

Why This Chocolate Pudding Pie is Different (and Better)

There are many chocolate pies, but most of them are made using instant pudding mix or melted chocolate bars, which is absolutely fine, I also make them.

However, this old-fashioned cocoa powder will give you a different texture.

For example, the cocoa powder gives a deep, thick cocoa flavor without extra fat or sugars.

Besides this, in this old-fashioned chocolate pudding, you will need to include egg, yolk, real butter, milk, etc.

All these ingredients will make your pudding smooth and like a luxurious custard.

Plus, it’s baked into a buttery pie crust and topped with whipped cream, which is optional; actually, you can enjoy soft, silky, and flaky bites together.

Also read: Sugar Free Chocolate Pudding with Almond Milk Recipe

Ingredients You’ll Need for the Pudding Filling

 

Here are all the ingredients that will go inside your old fashioned chocolate pudding. You won’t need any chocolate bars, just the real deal cocoa powder. 

I’ve also mentioned brands I personally recommend (but you can use your own too, there’s no big issue here).

Dry Ingredients:

• ⅓ cup unsweetened cocoa powder – This is the star ingredient. I recommend you use Valrhona Pure Cocoa Powder or Ghirardelli Premium Baking Coco. They both are Dutch-processed and will give your pudding a rich, dark color and flavor. Besides this, natural cocoa works too, but Dutch cocoa will give a smoother taste.
• ⅔ cup granulated sugar: Just enough for sweetness without making your pudding too sugary. You can also use coconut sugar if you want a more caramel-like taste.
• 3 tablespoons cornstarch: This is what will make your pudding thick. So, you shouldn’t replace it with flour; cornstarch will give a smoother texture.
• ¼ teaspoon salt: A little salt, but very important to balance out the cocoa perfectly.

Wet Ingredients:

• 2 ½ cups whole milk: This will add creaminess. And you can also go with Oatly Full Fat Oat Milk or Ripple Plant Milk, especially when you want a non-dairy version.
• 3 large egg yolks: They will make your pudding thicker and give it a luscious custard base.
• 2 tablespoons unsalted butter: I recommend you use Kerrygold Irish Butter for extra richness.
• 1 teaspoon vanilla extract: You don’t wanna skip this. It will soften and round out the cocoa flavor. Some good options that I like are Nielsen-Massey or Simply Organic Madagascar Vanilla.

Also read: No-Bake Chocolate Banana Pudding Pie Recipe

For the Crust: Options and Tips

Now let’s talk about the pie crust, because it’s another important thing that can make or break this old-fashioned dessert. 

I would recommend you go with a homemade buttery crust, but you can also use store-bought if you’re in a rush or just want a homemade one for any reason.

Option 1: Homemade Buttery Pie Crust

You’ll need:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 3–5 tablespoons ice water

You have to cut the butter into the flour; you can do it with your hands or even use a pastry cutter until crumbly. 

After that, you have to add ice water slowly and knead until it comes together. 

Finally, it will be almost ready; you will only have to wrap and chill for about 30 minutes, then you can roll it out and press it into your pie pan.

Option 2: Pre-Made Crust

Now, if you don’t want to make that at home.

You can use Pillsbury Refrigerated Pie Crust or Wholly Wholesome Organic Traditional Pie Shells; they’re buttery and bake well.

You just have to blind bake the crust before pouring pudding in (more on that in a minute).

 

How to Make Old Fashioned Chocolate Pudding Pie with Cocoa Powder

This recipe takes just a few steps, but it’s important to go slow and stir often — that’s what makes it smooth and lump-free.

Step 1: Prepare Your Pie Crust

Be it homemade or store-bought, you want to preheat your oven to 375°F (190°C). 

1. Roll out and fit your crust into a pie dish.
2. Poke some holes with a fork, line with parchment paper, and then fill with pie weights or beans.

Now you have to Blind bake for about 15 minutes. 

Then remove the weights and bake for another 5 minutes until they start becoming a little golden.

After that, let it cool before adding the filling.

Step 2: Mix the Dry Ingredients

Take a medium saucepan (non-stick is better), whisk together the following ingredients:

• Cocoa powder
• Sugar
• Cornstarch
• Salt

Do this while the pot is still cool — no heat yet. This will help in preventing lumps.

Step 3: Add the Wet Ingredients

Now you want to slowly whisk in the milk while stirring it constantly. 

Once it’s smooth, you have to add the egg yolks one at a time and keep whisking.

Then, put your saucepan over medium heat and start cooking. 

Stir constantly (do not walk away). The mixture will start to thicken after 6 to 8 minutes.

Once it looks glossy, thick like pudding, and coats the back of a spoon, you can turn off the heat.

Step 4: Add Butter and Vanilla

Right after turning off the heat, you have to add the butter and vanilla extract. And then stir until it’s fully melted and smooth.

This part will add richness and aroma; therefore, don’t skip it.

Step 5: Fill and Chill

Pour this warm pudding directly into your pre-baked pie crust.

Use a spatula to smooth the top and let it cool at room temperature for about 15 to 20 minutes.

After that, you can transfer it to the refrigerator.

Chill for at least 4 hours (but I suggest you leave it overnight for the best texture).

Also read: Vegan Chocolate Banana Peanut Butter Chia Pudding Recipe

Topping Options for Old-Fashioned Pie

Once your old-fashioned chocolate pudding pie recipe with cocoa powder is set after keeping it in the fridge for about 4 hours or overnight, you can serve it plain.

But I would recommend you top it with something else. You will love it. 

Here are a few suggestions that I like:

• Whipped cream: I love using Cabot Heavy Cream whipped; it has a touch of sugar and vanilla. Or use So Delicious Coconut Whip for a dairy-free version. I like it for this old-fashioned pudding, but you can also try any other if you want.
• Chocolate Curls: Use a veggie peeler on a chocolate bar.
• Dusting of Cocoa Powder: It will give it a beautiful old-fashioned bakery look, so you can use that if you want that look.
• Shaved Nuts: A few toasted hazelnuts or pecans will add crunch.
• Fresh Raspberries: Use them if you want to balance richness with tart flavor.

 

Make It Ahead + Storage

You can make this old-fashioned chocolate pudding pie recipe with cocoa powder in advance, like a day before, because you can keep it in the fridge for about 3 days.

But you just have to make sure to cover it with plastic wrap. 

And when you are using plastic wrap, you should press it directly onto the pudding to prevent skin formation.

However, you should avoid freezing it. This will ruin the texture and make it watery; you won’t like the taste at all.

 

How to Make This Recipe Dairy-Free (Still Creamy)

If you’re avoiding dairy but still want that silky, indulgent chocolate texture, here’s what I recommend:

• Milk Substitute: You should use Oatly Full Fat, Silk Nextmilk, or Ripple Plant Milk; they’re all rich enough to mimic whole milk.
• Butter Substitute: You can use Earth Balance Buttery Sticks or Miyoko’s Vegan Butter; they will melt smoothly.
• Whipped Cream Alternative: You can top with So Delicious CocoWhip or homemade coconut cream whipped with a hand blender.

Using these ingredients you will have an old fashioned dairy free chocolate pudding. But even with these swaps, your pie will still hold its structure and taste rich and smooth.

 

Add-on Customizations and Variations

This old-fashioned chocolate pudding pie is highly customizable, so you can play with it based on your season, mood, or who you are serving. 

However, here are some fun twists that I recommend you try:

• Mocha Pudding Pie: You have to add 1 teaspoon of instant espresso powder when mixing the dry ingredients.
• Spiced Chocolate Pie: A pinch of cinnamon and cayenne will give you a Mexican hot chocolate vibe.
• Peanut Butter Swirl: You can add spoonfuls of melted peanut butter into the warm pudding and swirl, but before chilling.
• Oreo Crust Version: Instead of a traditional crust, you can press crushed Oreos + melted butter into the pie dish and chill before adding pudding.
• Mini Pudding Pies: Use mini tart shells or graham cracker crusts and make little single-serve versions.

These simple variations will completely change your homemade pudding’s flavor profile, even without changing the base recipe.

 

What to Serve with Old Fashioned Chocolate Pudding Pie

When you make and eat this pie, you can serve it with a little something else on the side. Here is what I recommend for the best:

Hot Drinks

• Espresso or Americano: It will cut through the richness.
• Chai Latte: Especially good with the spiced pie version.
• Classic Milk: Cold milk and chocolate pie? It is always a win.

Sweet Sides

• Shortbread Cookies: Buttery crunch will contrast with the softness.
• Fruit Skewers: Strawberries, grapes, and bananas will balance the richness.
• Vanilla Ice Cream: if you want a full-on indulgent dessert plate.

Savory Combos

• Cheese Platter: You should try it, especially with mild cheeses like brie or camembert.
• Salted Pretzel Sticks: Salty + sweet pairing, especially with whipped topping.

 

Final Texture Talk: What Makes It Old-Fashioned

Okay, so what really makes this old-fashioned chocolate pudding pie recipe is that it gives a nostalgic feeling because of its texture and flavor.

And besides this, I love its texture and flavor as it’s not too dense, fluffy, but it’s smooth and spoonable pudding.

Despite being smooth, it is firm enough to slice, but it’s still melty in the mouth.

And the cocoa flavor is normal, not very different from other chocolate puddings. It is like earthy, warm, deep, and not overly sweet, unless you make it.

 

Conclusion

This was my old fashioned chocolate pudding pie recipe with cocoa powder.

I made it from scratch, with a deep, rich cocoa flavor, a smooth texture, and gave it the same classic, nostalgic touch. You have to follow the same process too.

You can make it with simple pantry ingredients, tweak it for dietary needs, and even turn it into a fancy dessert with toppings and crust upgrades. 

Besides this, you can serve it to family, guests, or just make it for yourself on a quiet night. 

This pie will deliver the kind of flavor and texture that will remind you of old kitchen days. 

You can even bookmark it and try it once, and you’ll keep coming back to it.

 

Frequently Asked Questions (FAQs)

Here are a few questions and their answers regarding the old-fashioned chocolate pudding pie recipe with cocoa powder.

Can I use a boxed pie crust or graham cracker crust instead of baking from scratch?

Yes, you can use them, especially when you are short on time or just don’t want to make the crust from scratch, as it’s time-consuming. 

So, in such cases, you can definitely use store-bought graham cracker crust or even a pre-baked frozen pie crust like Pillsbury or Holy Wholesome. They both are good.

However, you want to make sure it’s fully baked or chilled before pouring it into your pudding. So the pudding doesn’t go soggy.

My pudding turned lumpy while cooking — what went wrong?

It happens when you add heat too quickly or you don’t whisk continuously.

However, you should always mix the dry and wet ingredients while the pan is cold, then pour it up slowly over medium heat and whisk non-stop.

If you still see lumps, you can strain the pudding through a fine mesh sieve before pouring it into the crust. It will fix the texture by 100%.

How do I make this pie firmer for clean slices?

If you want very clean, kind of bakery style slices, then you should chill the pie overnight, not just 4 hours.

Besides this, you can also increase the cornstarch to 4 tbsp instead of 3 tbsp.

Plus, you want it to be set and structured more. And, don’t overdo it; otherwise, the texture will feel too firm instead of creamy.