Old Fashioned Chocolate Pudding Pie Recipe with Cocoa Powder
A rich and creamy old fashioned chocolate pudding pie made completely from scratch using cocoa powder, not chocolate bars. This nostalgic dessert has a smooth pudding filling, baked crust, and that soft, classic bite you’ll love.
Ingredients
Pudding Filling:
- ⅓ cup unsweetened cocoa powder Dutch-processed or natural
- ⅔ cup granulated sugar or coconut sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 ½ cups whole milk or full-fat oat/plant milk
- 3 large egg yolks
- 2 tbsp unsalted butter like Kerrygold
- 1 tsp vanilla extract
Pie Crust Options:
(Option 1: Homemade)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter cold, cubed
- 3 –5 tbsp ice water
(Option 2: Pre-made)
- 1 pre-baked pie shell Pillsbury or Wholly Wholesome work well
Optional Toppings:
- Whipped cream dairy or coconut
- Chocolate curls or cocoa dust
- Fresh raspberries
- Toasted nuts hazelnuts, pecans
Instructions
Step 1: Prepare Pie Crust
- Preheat oven to 375°F (190°C).
- Roll out crust into pie pan.
- Poke with fork, line with parchment, fill with pie weights or beans.
- Blind bake for 15 minutes, then remove weights and bake 5 more.
- Let crust cool completely before filling.
Step 2: Mix Dry Ingredients
- In a medium saucepan, whisk cocoa, sugar, cornstarch, and salt.
- Keep heat off while mixing to avoid lumps.
Step 3: Add Wet Ingredients
- Slowly add milk while whisking to keep it smooth.
- Add egg yolks one at a time and whisk in.
- Turn heat to medium and stir constantly for 6–8 minutes until thick and glossy.
Step 4: Add Butter and Vanilla
- Turn off heat and stir in butter and vanilla.
- Mix until smooth and melted.
Step 5: Fill and Chill
- Pour warm pudding into cooled crust.
- Let sit for 15–20 minutes at room temp, then chill for at least 4 hours (overnight preferred).
Notes
For clean bakery-style slices, you should chill your pie overnight and use 4 tbsp cornstarch instead of 3 for extra firmness. But don’t overdo it or it’ll turn stiff.