Mama’s Famous From Scratch Chocolate Pudding Pie is silky, luscious, and velvety. This classic recipe is super easy and can be made in less than 30 minutes.
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Mama’s Famous From Scratch Chocolate Pudding Pie is the chocolate pie recipe that my mom has made for as long as I can remember. My dad really liked it that’s why she made it so often. That and the fact that it’s super easy to make.
My dad loved desserts and we always had a homemade dessert on the counter when I was young. However, he didn’t like chocolate. This pie and this cake are the only two chocolate desserts he liked. I inherited his sweet tooth. By the way, I’m not a huge chocolate lover either. I know crazy!
Additionally, I’d rather make a dessert than make a savory recipe a million times over as you can tell from my large ratio of dessert to savory recipes.
How to make Mama’s Famous From Scratch Chocolate Pudding Pie
- This is an old Southern recipe and old Southern recipes are easy! Don’t over-think this recipe.
- Read through the recipe a couple of times so that you know the flow.
- You can add Steps 2, 3, and 4 all at once, but adding as I have indicated makes them stir together easier. You’re not allowing the mixture to cook between each step. Once you get Step 2 combined, add Step 3 ingredients and stir, then Step 4 and stir.
- Now that you have all the ingredients mixed together, you will bring this mixture to a boil. A boil is when bubbles are breaking through the surface and can’t be stirred down. Boil, whisking constantly, for one minute. Set the timer. Boiling is what makes the mixture thick. To quote Emeril, “It will not get its full thickening power until it boils.”
- Remove from HEAT. Add butter and vanilla and whisk to blend.
- Finally, you can do one of two things depending on if you want to top it with meringue or whipped cream.
- For the whipped cream: Cover with plastic wrap, place in refrigerator, and cool 4-6 hrs.
- For the meringue: Make meringue as instructed below. Top pie with meringue, cook, and cool completely on the countertop before storing in an airtight container in the refrigerator. You’ll have to be careful because plastic wrap will stick to the meringue. I recommend a pie cover if you use meringue.
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Mama’s Famous From Scratch Chocolate Pudding Pie
- Basically, this recipe is a homemade chocolate pudding that’s cooked on the stove top then poured into a baked pie shell. You can make a pie crust. I have two easy pie crust recipes for you to use, Coconut Oil Pie Crust and Never Fail Pie Crust.
- Coincidentally, you could use a graham cracker crust, Oreo crust, or shortbread crust.
- You can make individual tarts with the pudding. Individual desserts are the best!
- Or, you may prefer to forego a crust and eat it as, well, pudding. For the record, chocolate pudding is best warm with a dollop of whipped cream.
- Please note. I topped by pie with whipped cream. I don’t like meringue. Typically, this pie is topped with mile-high meringue, therefore, I have included the meringue recipe below as well.
- You may want this pie pan if you intend you make a homemade crust.
Tips for making meringue
Meringue needs to be made slowly and cannot be rushed. Add the sugar slowly! If you add it too quickly while you are beating the egg whites the meringue will ‘weep’ after it bakes. ‘Weep’ actually means a gooey syrup that looks like tears will ooze out of the meringue. Try to add the sugar one teaspoon at a time every 30 seconds. Yes, it does take a while, but you’ll get a superior meringue using this method.
Mama's Famous From Scratch Chocolate Pudding Pie is a very simple and quick pie to make. It can easily be made in 30 minutes. With a luscious, velvety texture and chocolate flavor this pie is a family favorite.
- 1 deep dish pie crust
- 1/4 cup cocoa sifted
- 1/4 cup all-purpose flour sifted
- 1/3 cup sugar
- 3 egg yolks beaten
- 1 and 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoon real butter
- 3 egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Blind bake pie crust for 7 minutes. Blind bake means to bake the pie crust without anything in it. Pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Cool 10 minutes.
Meanwhile, In a saucepan at medium temperature, whisk together sugar and egg yolks until combined.
Add flour and cocoa powder to egg mixture. Whisk to combine.
Add milk and stir gently to combine.
Cook, whisking constantly, over medium heat until mixture comes to a boil. Boil for 1-minute, whisking continuously.
Remove from heat and stir in butter and vanilla. Whisk until the butter melts. The mixture should be a thick pudding-like consistency. It will firm up a little as it cools.
Pour chocolate pudding mixture into the pie crust.
Pour into serving dishes or into the cooled, blind baked 9" pie crust. Cover with Plastic wrap. Cool in refrigerator 4-6 hours or until firm. Top with whipped cream or meringue.
- Preheat oven to 350 degrees F
- Place egg whites in the bowl of an electric mixer
- Beat until soft peaks begin to form
- Slowly add sugar
- Beat until they form stiff, glossy peaks
- Fold in vanilla
- Spread meringue over pie
Bake in preheated 350 degree oven for 8 to 10 minutes, or until meringue is golden brown
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Patti says
This is delicious!! Made it in a graham cracker crust and topped it with a Swiss meringue.
Diane says
This reminds me of my grandma’s recipe. Super fast and easy, a lot better than what comes in a box.
Carla says
What temperature should the oven be when baking the pudding for 8 minutes?
Paula says
350 degrees for 8 to 10 minutes until golden
Emily says
I just did a practice run of just the pudding cuz it’s been years since I made pudding from scratch. I couldn’t find my vanilla so I used Fireball whiskey instead. It’s so good and so easy to make! I plan on making this pie for my chocoholic friend next week.
Sharon Richardson says
Thank you for posting this, this is the chocolate pie my mom use to make. And it is to die for…
do you have a good brownie recipe, I lost the one my mom use to use? Also a recipe for German noodles?
Paula says
I don’t have German noodles. These are my 2 favorite brownie recipes. I honestly can’t decide which one I like better
https://www.callmepmc.com/thick-fudgy-ultimate-brownies/
https://www.callmepmc.com/best-chewy-fudgy-homemade-brownies-recipe/
Betty frame says
I must have cooked the pudding too long. It was stiff & very thick. I like mine sweeter also. Good recipe , however & I will try it again with a few changes. Anxious to see what my hubby thinks.
Ashleigh Russell says
Excited to try making this. Little worried that the egg yolks will turn into scrambled eggs when I heat them with the sugar tho. Should I gradually heat these while mixing?
Paula says
Yes, always temper when adding cold to hot
Ashleigh says
Okay, thank you. Should I wait until the eggs and sugar are at medium heat to start adding the other ingredients or start combining everything right away?
Paula says
You can add everything immediately after the sugar and eggs
emily says
if i don’t want to top it with anything do I still have to cook it? should it be refrigerated for a certain amount of time prior to serving?
Paula says
It needs to cook to set.