Description
This rich and indulgent Brownie Bottom Chocolate Pudding Pie features a fudgy brownie crust topped with homemade creamy chocolate pudding and a cloud of whipped cream. Finished with elegant chocolate curls, this classic American dessert is perfect for special occasions or satisfying chocolate cravings with a layered texture and deep chocolate flavor.
Ingredients
Chocolate Pudding from Scratch
- 4 ounces bittersweet chocolate, chopped finely
- 3 Tablespoons unsweetened cocoa powder
- 3 Tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 egg yolks (extra large)
- 2 ½ cups 2% milk (or whole milk)
- ½ cup brown sugar
- 1 ½ teaspoons vanilla extract
Brownie Crust
- 4 ounces semi-sweet chocolate
- 4 Tablespoons salted butter
- ¾ cup sugar
- ⅛ teaspoon salt
- 2 eggs (extra large)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons confectioners sugar
- ½ teaspoon vanilla extract
Garnish
- 1 square semi-sweet chocolate (for curls)
Instructions
- Prepare the Chocolate Pudding: Chop the bittersweet chocolate finely with a serrated knife. In a large heatproof bowl, whisk together cocoa powder, cornstarch, and salt. Gradually add the heavy cream, whisking until smooth. Whisk in the egg yolks thoroughly.
- Heat the Milk Mixture: In a 3-quart saucepan, combine milk and brown sugar, warming over medium heat until it reaches a simmer with tiny bubbles on the surface.
- Temper the Eggs: Slowly pour most of the hot milk mixture into the cocoa and cornstarch bowl, whisking continuously to blend and temper the eggs.
- Cook the Pudding: Return the mixture to the saucepan, increase heat to medium-high, and whisk constantly as it comes to a full boil and thickens. Cook while whisking vigorously for 2 minutes to ensure smooth texture.
- Finish Pudding: Remove from heat, stir in vanilla extract and the chopped bittersweet chocolate until fully melted and incorporated.
- Chill the Pudding: Pour pudding evenly onto a sheet pan, cover with wax paper pressed directly onto the surface to prevent skin formation, and chill in the refrigerator for up to 3 hours (check after 1.5 hours for readiness).
- Prepare the Brownie Crust: Preheat oven to 350°F. Grease a 9- or 10-inch pie dish. Microwave semi-sweet chocolate and butter for 1 minute and 50 seconds or until melted, stirring to combine.
- Mix Brownie Batter: Whisk in sugar, salt, eggs, and vanilla extract, then fold in the flour until just combined. Transfer batter into pie dish.
- Bake the Brownie Crust: Bake for 20 minutes or until a toothpick inserted comes out with fudgy crumbs. Cool completely on a wire rack.
- Make the Whipped Cream: Beat heavy cream and confectioners sugar with an electric mixer until soft peaks form halfway, then add vanilla extract and continue beating to stiff peaks. Refrigerate until assembly.
- Assemble the Pie: Once brownie crust is at room temperature, spread chilled pudding evenly over it, then top with whipped cream.
- Garnish: Use a vegetable peeler to create curls or flakes from the semi-sweet chocolate square, scatter over the whipped cream.
- Chill Pie Before Serving: Refrigerate assembled pie for at least 1 hour to set properly before serving. Store refrigerated covered for up to 3 days.
Notes
- Chilling time for pudding is not included in prep time; it can be chilled for 3 hours or checked after 90 minutes for quicker readiness.
- Pressing wax paper directly on pudding’s surface helps prevent skin formation during chilling.
- Chill the assembled pie for at least 1 hour before serving to allow it to set firmly.
- Store pie in the refrigerator for up to 3 days, always covered to protect the whipped cream topping.
- Freezing is not recommended as it affects texture.
- For convenience, two 3.9-oz boxes of instant chocolate pudding can be used instead of homemade pudding.
- Prep Time: 23 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
