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MAMA’S FAMOUS FROM SCRATCH CHOCOLATE PUDDING PIE

May.posted by Paula 46 Comments

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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. #easy #chocolate #pie #dessert #recipe #pudding #oldfashioned #classic #traditional via @pmctunejones

 

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 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!

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.

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.

How to make Mama’s Famous From Scratch Chocolate Pudding Pie

  1. This is an old Southern recipe and old Southern recipes are easy! Don’t over-think this recipe.
  2. Read through the recipe a couple of times so that you know the flow.
  3. 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.
  4. 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.”
  5. Remove from HEAT. Add butter and vanilla and whisk to blend.
  6. Finally, you can do one of two things depending on if you want to top it with meringue or whipped cream.
  7. For the whipped cream: Cover with plastic wrap, place in refrigerator, and cool 4-6 hrs.
  8. 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

  1. 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.
  2. Coincidentally, you could use a graham cracker crust, Oreo crust, or shortbread crust.
  3. As well, you can make individual tarts with the pudding. Individual desserts are the best!
  4. 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.
  5. 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.
  6. You may want this pie pan if you intend you make a homemade crust.

 

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.

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 silky, luscious, and velvety. This classic recipe is super easy and can be made in less than 30 minutes.
Print Recipe
4.7 from 36 votes

Mama's Famous From Scratch Chocolate Pudding Pie

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. 
Prep Time5 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American, American/Southern
Keyword: chocolate, pie
Servings: 8 slices
Calories: 264kcal
Author: Paula at CallMePMc.com

Ingredients

For the chocolate filling

  • 1 premade deep dish pie crust
  • ¼ cup cocoa sifted (This is a good brand.)
  • 1/4 cup all-purpose flour sifted (I like this brand.)
  • 1 and ⅓ cup sugar
  • 3 large egg yolks beaten
  • 1 and ½ cup whole milk
  • 1 teaspoon pure vanilla extract (I use this brand.)
  • 2 tablespoon real butter (like this)

For the meringue

  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • 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.

For the 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
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Notes

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.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 147mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 185IU | Calcium: 18mg | Iron: 1.4mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck

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Comments

  1. Paul says

    11.29.20 at 3:20 pm

    Does this recipe call for enough meringue to cover the top of the pie entirely?

    Reply
  2. Kandis says

    11.13.20 at 11:17 am

    I will try this recipe tonight

    Reply
  3. Mary says

    06.25.20 at 10:51 am

    4 stars
    Delicious!!, however it wasn’t enough pie filling for my 9″ deep dish. I had to make another half recipe.

    Reply
  4. Esmeralda says

    03.29.20 at 5:48 pm

    5 stars
    Super easy recipe and very delicious! I put it in the fridge before I realized I had to bake it but it was still amazing. Instead of the meringue I topped it off with some homemade whipped cream and I got the hubby’s approval!

    Reply
  5. Allyson says

    01.24.20 at 9:35 am

    5 stars
    I love this pie! I make it several times a year and my whole family loves it!

    Reply
  6. Patti says

    07.04.19 at 10:52 pm

    This is delicious!! Made it in a graham cracker crust and topped it with a Swiss meringue.

    Reply
  7. Diane says

    06.22.19 at 8:52 am

    This reminds me of my grandma’s recipe. Super fast and easy, a lot better than what comes in a box.

    Reply
  8. kevin downs says

    12.07.18 at 9:15 am

    How long should it cool

    Reply
    • Paula says

      12.01.19 at 4:25 pm

      Well, it’s really good warm, but it will be a huge runny mess if you don’t wait until it completely room temperature to cut it. You can refrigerate it to chill and speed the process.

      Reply
  9. Carla says

    11.22.18 at 7:41 am

    What temperature should the oven be when baking the pudding for 8 minutes?

    Reply
    • Paula says

      11.22.18 at 1:57 pm

      350 degrees for 8 to 10 minutes until golden

      Reply
      • Shawn says

        08.01.19 at 3:29 pm

        Are you sure that there is only 1/3 cup of sugar I made it and it’s not very sweet. Just wondering if that was right. Thank you.

        Reply
        • Paula says

          07.24.20 at 2:44 pm

          It’s 1 and 1/3 cups

          Reply
  10. Emily says

    10.08.18 at 12:13 am

    5 stars
    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.

    Reply
  11. Don says

    10.07.18 at 3:48 pm

    How long are you supposed to chill the filling? It thickened but the recipe didn’t say how thick before pouring into pie crust?

    New baker alert!

    Reply
    • Sondra Oppedisano says

      01.15.21 at 2:51 pm

      5 stars
      Wait for pudding to cool completely then por into pie crust.

      Reply
  12. Sharon Richardson says

    10.06.18 at 1:46 am

    5 stars
    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?

    Reply
    • Paula says

      10.07.18 at 1:31 pm

      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/

      Reply
    • Betty frame says

      07.13.19 at 1:34 pm

      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.

      Reply
  13. Ashleigh Russell says

    07.02.18 at 10:48 am

    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?

    Reply
    • Paula says

      07.02.18 at 3:53 pm

      Yes, always temper when adding cold to hot

      Reply
      • Ashleigh says

        07.02.18 at 4:06 pm

        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?

        Reply
        • Paula says

          07.04.18 at 11:55 am

          You can add everything immediately after the sugar and eggs

          Reply
  14. emily says

    04.21.18 at 12:44 pm

    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?

    Reply
    • Paula says

      07.15.18 at 4:38 pm

      It needs to cook to set.

      Reply
  15. Rebecca says

    04.01.18 at 7:47 pm

    5 stars
    Just found this and made it today for Easter. I’ve never made from scratch pudding before. I will never buy powdered fake pudding in a box again. This was to die for.

    Reply
    • Paula says

      04.04.18 at 11:16 am

      I agree. Thank you so much! Glad you liked it

      Reply
  16. Maureen says

    03.24.18 at 3:40 pm

    Can u use premise crust with this and should I bake the crust before adding pudding

    Reply
    • Paula says

      04.04.18 at 11:46 am

      You can use a premade crust, yes, bake it 5 to 7 minutes before filling. I thought I had that in the post. I will amend it.

      Reply
  17. Ann says

    03.11.18 at 7:56 pm

    We’re about to try this for pi day at my son’s school this Wed. Should we use sweetened or unsweetened cocoa? TIA!

    Reply
    • Paula says

      03.12.18 at 5:01 pm

      Unsweetened. You you guys like it

      Reply
      • Ann says

        03.13.18 at 5:23 pm

        5 stars
        Turned out great! We did the s’more version that Lindsey suggested and used mini-marshmallows to make the pi sign. Luckily we made an extra one for ourselves as he has to sell the other two tomorrow at the sixth year pi sale. Thanks so much for the inspiration. Happy to send a cute pic if there’s a way to upload.

        Reply
  18. Tara says

    02.19.18 at 3:19 pm

    Delicious turned out an old fashion taste although the merign did not peak out like I thought, however I added cream of tartar and bam tall wonderful peaks and delicious as well thanks for the quick easy recipe taste wonderful.

    Reply
  19. Shawnda says

    02.17.18 at 5:13 pm

    Have been I’ll for a couple days now and the only thing I craved oddly was chocolate pudding. I came across this recipe while lying around and it is Fabulous

    Reply
  20. Lindsey says

    12.26.17 at 10:26 pm

    5 stars
    I’ve made this three times since discovering the recipe less than a month ago. I have topped it with marshmallows on a graham cracker crust for an amazing s’mores pie (top with halved marshmallows and bake at 375 for 10-15 minutes, watching closely to remove when they’re lightly golden). Make sure the pudding is fully thickened – my first attempt, while delicious, didn’t set. Thank you for posting the recipe!

    Reply
    • Paula says

      12.31.17 at 11:27 am

      I’m so happy you like it!! Your version sounds wonderful!!!

      Reply
  21. Lorna Benner says

    12.24.17 at 3:17 pm

    Really enjoyed making it

    Reply
  22. Debbie says

    11.18.17 at 12:45 pm

    Hi Paula! How many individual tarts do you think this recipe would make?

    Reply
    • Paula says

      12.31.17 at 4:23 pm

      About 8

      Reply
  23. Tobey says

    05.25.17 at 9:28 pm

    5 stars
    WOW, this is a great recipe!

    Reply
  24. Sue says

    05.10.17 at 5:03 pm

    This pie looks so good and won’t have the instant pudding taste… Thank you. I too prefer whipped cream to meringue.. Will make for a gathering of friends, we are expecting at our house, soon…

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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