MAMA’S FAMOUS FROM SCRATCH CHOCOLATE PUDDING PIE
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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.
You will also like Chocolate Sawdust Pie, Chocolate Chip Cookie Pie, and Chocolate Chess Pie.
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, not normal!
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.
You may also like these pie recipes that are reader favorites. You can also find great recipes here.
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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Ingredients
For the chocolate filling
- 1 premade deep dish pie crust
- ¼ cup unsweetened cocoa powder sifted
- 1/4 cup all-purpose flour sifted
- 1 and ⅓ cup granulated sugar
- 3 large egg yolks beaten
- 1 and ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon butter
For the meringue
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon pure 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
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can I use chocolate compound instead of unsweetened chocolate powder?
It’ll probably be okay, but I have not tested it with chocolate compound. ~P
Thanks this recipe I made 3 pies this morning and the pudding is Great I bake for my small community and the Cholate pie lovers can’t wait to get this pie!
I made this Pie today with the Meringue. Turned out wonderful thank you for sharing!!
Steven S.
Absolutely the best chocolate pudding I’ve ever had!!! I am on a quest to bake and cook as much as I can from scratch. Thank you for posting this great recipe!!!
I’m so happy you enjoyed it!
Excited to try this recipe! Would it work with 2% milk instead of whole milk?
Yes, it will.
great, like my grandmother used to make! easy, simple, perfect( get the boil)
Hi Paula, could I add more cocoa powder to make it taste more like dark chocolate-ish? Thank you.
Yes or you can use Hershey’s special dark> https://bit.ly/35lqojl
Easy and quick recipe. Haven’t tasted it yet but looking forward to it! Meringue was easy with the tips given. Thanks so much.
This is the best dessert I have ever made. So amazing