Dark Chocolate Pudding Pie

This chocolate pudding pie combines a crunchy cookie crust, a silken bittersweet chocolate pudding, and clouds of voluminous whipped cream. Just like those classic pies you experienced as a kid at diners. But better.

A person holding a white plate with a slice of dark chocolate pudding pie and a fork.

This chocolate pudding pie combines a crunchy cookie crust, a silken bittersweet chocolate pudding, and clouds of voluminous whipped cream in a single dessert that tastes as spectacular as it looks. Just like those classic diner pies you see in the refrigerator case. But better. Don’t blame us if you find yourself sneaking to the fridge at midnight for seconds. Maybe thirds.–Angie Zoobkoff

Dark Chocolate Pudding Pie

  • Quick Glance
  • Quick Glance
  • 40 M
  • 3 H
  • Serves 8 to 12
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  • For the cookie crumb crust
  • For the dark chocolate pudding
  • For the whipped cream topping


Make the cookie crumb crust

Preheat the oven to 350°F (177°C).

In a food processor, grind the cookies to a fine crumb, about 30 seconds.

Pour the melted butter evenly over the crumbs and add the brown sugar, salt, and, if using, cinnamon. Process until the crumb mixture holds together when squeezed in the palm of your hand, 10 to 15 seconds.

Transfer the crumb mixture to a 9-inch (23-cm) pie or springform pan and evenly press onto the bottom and up the sides of the pan. Using the flat bottom of a cup, firmly press the crumbs into the pan.

Bake until golden brown, 5 to 10 minutes. Let cool completely. (You can cover and refrigerate the pie crust for up to 2 days.)

Make the dark chocolate pudding

Have ready a fine-mesh strainer placed over a large heatproof bowl.

In a heavy, medium saucepan over medium heat, combine the milk and cream and heat just until bubbles begin to form. Do not let the mixture come to a boil.

Meanwhile, in a bowl, whisk together the cornstarch, sugar, and cocoa powder until blended.

In a separate bowl, whisk the eggs with the salt until blended. Slowly add them to the sugar mixture and whisk until well combined.

Still whisking constantly, slowly add half of the hot milk mixture to the egg mixture.

Pour the egg mixture back into the pan containing the rest of the milk mixture and cook over medium heat, whisking constantly, until the mixture has visibly thickened and registers 208°F (98°C) on a thermometer, 4 to 7 minutes.

Immediately pour the pudding through the strainer. Add the chocolate to the pudding and let the heat of the mixture melt it.

When the chocolate has melted, blitz with an immersion blender until no lumps are visible, about 5 minutes. Stop the blender and scrape down the sides of the bowl as needed. (Alternatively, you may use a blender and work in small batches, or use a whisk to blend by hand, being extremely careful with the hot mixture.) The pudding will keep, well covered, in the refrigerator for up to 4 days.

Pour the chocolate pudding into the pie shell. Refrigerate until the surface is cold and set, at least 1 1/2 hours.

Make the whipped cream topping

Chill the bowl and whisk attachment of a stand mixer (or a medium bowl and whisk if making by hand) in the freezer for 5 minutes.

Pour the cold cream and vanilla into the chilled bowl and add the confectioners’ sugar. Whisk on medium speed or briskly by hand until the whipped cream holds medium to firm peaks, about 4 minutes.

Using an offset or rubber spatula, spread the whipped cream on top of the chocolate pudding to the edges of the crust. Scatter the chocolate shavings evenly over the top of the pie. Refrigerate the pie until the whipped cream is set, about 1 hour.

Serve the pie cold. It will keep in the refrigerator for up to 4 days.

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Recipe Testers' Reviews

Wow! This is good. This simple dessert really delivers. A lovely crust with a warming touch of cinnamon and a rich, thick, creamy dark chocolate pudding with a heavenly finish of whipped cream and picturesque scattering of chocolate. A simple dessert that feels extremely indulgent.

It slices beautifully so you get a lovely wedge to sink your fork into. It’s wake-up-in-the-middle-of-the-night-to-sneak-another-slice-from-the-fridge good. If there’s any left, that is. Will definitely make this again and again.

I used only 1 tablespoon chocolate shavings.

I thought of this as like a chocolate cheesecake. The salt was evident in the base of the pie. I quite liked it and the pie had the consistency of banoffee pie and so the salt reminded me of the caramel in the banoffee pie.

The pie had a good taste and was easy to make so I would make it again or perhaps vary the flavour making a strawberry or vanilla flavoured custard instead.

I felt that there was insufficient crumb to line the sides of the cake tin and so I just pressed it into the bottom of the tray. I tried to lift the pie out of the tin like a cheesecake, but there was insufficient butter in the base to make it set hard, and so the dish is better served as a pie like banoffee.

This pie would serve 8 to 10 people and possibly 12.


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