Chocolate Pudding Pie

This pie is so chocolatey and delicious. It’s also really easy to make, except it is a bit of an arm work out. I think it’s totally worth the effort though, the flavor is so much better than a store-bought pudding mix.

Ingredients

Instructions

1. Add all the Oreos to a food processor and process until you have fine crumbs. Scrape down the sides and add the melted butter. Pulse until the crumbs are moist.
2. Pour the Oreo crumb mixture into a 10-inch pie pan and press them evenly across the bottom and sides. Cover with plastic wrap and refrigerate until needed.
3. In a large saucepan, whisk together the sugar, cornstarch, cocoa, salt, and milk. Place the saucepan over medium heat. Cook whisking constantly until the mixture thickens and bubbles.
4. Remove from the heat and immediately whisk in the chocolate and butter. When both are completely melted, whisk in the vanilla.
5. Pour the pudding into the prepared Oreo crust, and cover with a lightly oiled piece of plastic wrap pushed down and smooth over the top.
6. Let cool at room temperature for one hour, then refrigerate for 4 hours.
7. Served topped with sweetened whip cream and chocolate shavings.
8. Refrigerate leftovers for up to 4 days.

Makes 1 x 10-inch Pie (About 12 servings)

Notes

• I adapted this from an America’s Test Kitchen recipe. I thought the original recipe was not sweet enough and the crust was too time-consuming.
• In the photo I topped the pie with extra creamy cool whip. I find that you have to add whip cream when you serve because if you top it all at once and don’t eat the whole pie within 48 hours the whipped cream starts to break down and the pie doesn’t keep as long.
• You could just make pudding with this recipe and omit the crust.