Double Chocolate Pudding Pie

Mark Boughton
  • Yield: 8-10 servings
  • Prep: 10 mins
  • Cook: 10 mins

Want to get extra chocolatey? Use chocolate-flavored graham cracker crusts!


-- Cooking spray
14-- graham cracker squares (7 full sheets)
2tablespoons unsalted butter, softened
1tablespoon water
1package (.25-ounce) unflavored gelatin
1/4cup cold water
2/3cup plus 1/2 teaspoon sugar, divided
1/3cup unsweetened cocoa
1/4cup cornstarch
1/8teaspoon salt
3cups 2 percent reduced-fat milk
2ounces bittersweet chocolate, chopped
2teaspoons vanilla extract
1/4cup heavy cream, chilled


  1. Preheat oven to 350F. Coat a 9-inch pie plate with cooking spray.
  2. To prepare crust, place graham crackers in a food processor and process until finely ground. Add butter and water; process until crumb clump together. Press mixture into the bottom of pie plate and up about 1 inch on the sides. Bake 10 minutes. Cool.
  3. To prepare filling, combine gelatin with 1/4 cup cold water. Let stand 2 minutes. Place in microwave, and cook on high 40 seconds, until dissolved.
  4. Mix 2/3 cup sugar, cocoa powder, cornstarch and salt in a medium saucepan. Gradually add half the milk, whisking until smooth. Whisk in remaining milk. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, about 10 minutes. Remove from heat. Add bittersweet chocolate and vanilla; stir until chocolate is melted. Stir in gelatin mixture. Pour into piecrust. Refrigerate 3 hours.
  5. Whip cream in a medium bowl with a mixer at high speed. When it is about halfway to soft peaks, add 1/2 teaspoon sugar. Continue whipping until it barely holds a soft peak. Spread around the outer edges of pie filling. Store in the refrigerator up to 3 days.

Recipe adapted with permission from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (The Taunton Press, 2008). 


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