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Decadent Black-Bottom Chocolate Pudding Pie

Decadent Black-Bottom Chocolate Pudding Pie

  • Author: Sarah Marx Feldner
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Pie
  • Method: Stovetop
  • Cuisine: American


This is a great make-ahead dessert, as the pie needs to chill for at least 6 hours (and up to two days) before serving.



For the crust:

  • 9 whole chocolate graham crackers (5 oz, 1 sleeve)
  • 1 TB sugar
  • 1/4 tsp. fine-grain salt (like table or sea salt)
  • 6 TB unsalted butter, melted

For the filling:

  • 1 1/4 cups sugar (248 g)
  • 1/2 cup unsweetened cocoa powder (48 g)
  • 1/4 cup cornstarch (32 g)
  • 3 1/2 cups half and half
  • 4 large egg yolks, room temperature
  • 3 1/2 ounces bittersweet chocolate (~60%), chopped
  • 3 ounces unsweetened chocolate, chopped
  • 2 TB unsalted butter
  • 1 tsp. vanilla extract

For the topping:

  • 1 cup heavy whipping cream, chilled
  • 2 TB powdered sugar
  • 1 1/2 tsp. instant espresso powder
  • 1/2 tsp. vanilla extract


For the crust:

  1. Preheat oven to 350 degrees.
  2. Finely grind graham crackers, sugar and salt in food processor. Add butter and pulse until the crumbs are evenly moistened.
  3. Firmly press mixture into 9-inch glass pie dish.
  4. Bake until crust sets, about 8 minutes. Set aside to cool.

For the filling:

  1. Whisk together the sugar, cocoa and cornstarch in a medium, heavy-bottomed saucepan. Gradually whisk in 1 cup half and half.
  2. Over medium-high heat, whisk in the remaining 2 1/2 cups half and half and egg yolks. Whisk constantly until the mixture thickens and boils, about 10 minutes. Remove from heat.
  3. Off heat, add both chocolates and butter and whisk until melted and smooth. Mix in vanilla.
  4. Transfer filling to cooled crust. Press plastic wrap directly onto the surface of filling and chill until set, at least 6 hours.

For the topping:

  1. In a stand mixer fitted with the whisk attachment, whisk together all topping ingredients until soft peaks form.
  2. Peel plastic off pie, cut into wedges and spoon a generous dollop of whipped cream atop each slice.


  • If unable to find chocolate graham crackers, you can use an equal amount (5 oz) of Nabisco's Famous Chocolate Wafers.
  • If you don't have a food processor, place the graham crackers in a sealed plastic bag and smash with a rolling pin to form fine crumbs. Pour the crumbs into a bowl and stir in the melted butter until combined.
  • When making the filling, I like to alternate between a whisk and a spatula. The whisk to keep everything uniform, and the spatula to scrape up any clumps that are trying to have a mind of their own.
  • Although you can make the pie up to two days in advance, personally, I like to eat it shortly after the filling has set, as the longer the pie sits, the softer the crust becomes. Still incredibly delicious either way, I prefer the distinctive textural contrast of the crumbly cookie crust to the cold creamy pudding.
  • Unnecessary, but if looking for a little extra pizazz, garnish the pie with chocolate shavings (grate a bar of chocolate with a box grater or microplane) or chocolate-covered espresso beans.
  • Recipe slightly adapted from

Keywords: pudding pie, chocolate pudding, graham cracker crust, icebox pie