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.
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!
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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Tips and Recommendations
- Basically, this recipe is a homemade chocolate pudding that’s cooked on the stovetop 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.
- As well, 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 my 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
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For the chocolate filling
- 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.
- 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.
For the meringue
- Preheat oven to 350 degrees F
- 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