Creamy Chocolate Pudding Pie

A luscious chocolatey creamy filling with a crunchy salty crust topped with whipped cream.

Can it get better?

I think not!

YIELD: 8 servings   PREP TIME: 5 minutes    COOK TIME: 15 minutes   COOLING TIME: 4-5 hours


  • 200g digestive biscuits
  • 8 tbsp + 4 tbsp salted butter, melted
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 100g good quality dark chocolate
  • 6 tbsp unsweetened cocoa powder
  • 3 cups whole milk
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream


  1. In a food processor, add the digestive biscuits and the 8 tbsp melted butter (I prefer using salted butter because the filling is quite sweet and the salty base really compliments it). Pulse for 30-60 seconds or until the mixture starts coming together.
  2. Line the base of your pie dish with this mixture and pat it down bringing it up to the sides. Refrigerate the base while you get on with the filling.
  3. In a saucepan, bring the yolks, milk, cornstarch and sugar to a boil. Keep stirring so it does not catch at the bottom of the saucepan. Once the mixture starts to thicken up, about 8-10 minutes, remove it from the heat and add the dark chocolate, butter, and cocoa powder.
  4. Add the vanilla extract and whisk until everything is well incorporated. Pour this mixture over the chilled biscuit base and refrigerate 3-4 hours or overnight.
  5. Whip the heavy cream till soft peaks form and top it over the pie.

Note: For an extra chocolatey pie, use oreo cookies instead of digestive biscuits.



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