Why You’ll Love This Recipe

This dessert combines three of the best components in baking: fudgy brownies, silky chocolate pudding, and homemade whipped cream. The rich and complex flavors of the homemade chocolate pudding shine through the sweet brownie base, creating a perfectly balanced dessert. Plus, it’s a great make-ahead option, making it perfect for parties or family gatherings.

Ingredients

For the Chocolate Pudding:

4 ounces bittersweet chocolate
3 tablespoons cocoa powder (unsweetened)
3 tablespoons corn starch
1/4 teaspoon salt
1 cup heavy cream
3 egg yolks
2 1/2 cups 2% milk (or whole milk)
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract

For the Brownie Crust:

4 ounces semi-sweet chocolate
4 tablespoons salted butter
3/4 cup sugar
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour

For the Whipped Cream:

1 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

For Garnish:

1 square of semi-sweet chocolate (to make curls)

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the Pudding:
- Whisk together cocoa powder, corn starch, and salt. Slowly add the cream, whisking until smooth. Whisk in the egg yolks.
- Heat milk and brown sugar in a saucepan until simmering. Gradually whisk most of the milk into the cocoa mixture to temper the eggs.
- Return everything to the saucepan and bring to a boil. Cook while whisking for two minutes until thickened. Stir in vanilla extract and bittersweet chocolate, then let the pudding chill for 3 hours.
Make the Brownie Crust:
- Melt semi-sweet chocolate and butter. Stir in sugar, salt, eggs, and vanilla extract. Fold in flour.
- Pour batter into a pie dish and bake at 350°F (175°C) for 20 minutes. Let the crust cool before adding the pudding.
Prepare the Whipped Cream:
- Whip heavy cream with sugar and vanilla until stiff peaks form.
Assemble the Pie:
- Spread the chocolate pudding over the cooled brownie crust. Top with whipped cream and garnish with chocolate curls.

Servings and Timing

Servings: 8
Preparation Time: 23 minutes
Cook Time: 57 minutes
Total Time: 1 hour 20 minutes

Variations

Instant Pudding: Use instant chocolate pudding for a quicker version of this pie.
Flavor Twist: Try different flavored puddings or add coffee or mint extract for a unique taste.
Nutty Crust: Add chopped nuts like walnuts or pecans to the brownie crust for extra texture.

Storage/Reheating

Storage: Keep leftovers in the refrigerator for up to 3 days.
Reheating: Serve chilled. Reheat only the crust if needed.

FAQs

1. Can I use store-bought pudding for this recipe?

Yes, you can substitute the homemade pudding with two boxes of instant chocolate pudding for convenience.

2. How can I make this pie ahead of time?

Prepare the pie up to 3 days in advance, storing it in the refrigerator.

3. Can I freeze the pie?

It’s not recommended to freeze this pie, as the whipped cream may not hold up well after thawing.

4. What can I use instead of heavy cream?

You can use whole milk or a dairy-free substitute, though the texture and richness of the pudding may change.

5. Can I use a different crust?

Yes, you can try a graham cracker crust, shortbread, or a cookie-based crust if you prefer.

6. How do I make chocolate curls?

Use a vegetable peeler to shave a block of chocolate into curls, or buy pre-made chocolate curls at the store.

7. Can I add other toppings?

You can add crushed nuts, chocolate shavings, or sprinkles to enhance the flavor.

8. How do I know when the pudding is done?

The pudding should be thickened and have a smooth texture. It will also be hot and bubbling when it’s fully cooked.

9. Can I substitute the brown sugar with white sugar?

Brown sugar adds a deeper flavor, but you can use white sugar as a substitute in the pudding.

10. How do I prevent the pudding from forming a skin while it chills?

Cover the pudding with wax paper or plastic wrap directly on the surface to prevent a skin from forming.

Conclusion

This Brownie-Bottom Chocolate Pudding Pie is a crowd-pleaser that’s both indulgent and satisfying. The combination of rich, homemade chocolate pudding, fudgy brownie crust, and fresh whipped cream makes this pie irresistible. Perfect for any occasion, this dessert is sure to be a hit with family and friends.

Brownie-Bottom Chocolate Pudding Pie

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This Brownie-Bottom Chocolate Pudding Pie is the ultimate indulgent dessert for chocolate lovers. With a fudgy brownie crust, rich homemade chocolate pudding, and fluffy whipped cream, it’s the perfect balance of sweet and creamy. Whether for a special occasion or a simple treat, this dessert will impress everyone with its melt-in-your-mouth goodness. Make it ahead for parties, or enjoy it as a show-stopping centerpiece at family gatherings.

Author: Amy
Prep Time: 23 minutes
Cook Time: 57 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Bake, Chill
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Pudding:
- Whisk together cocoa powder, cornstarch, and salt. Slowly add cream, whisking until smooth. Whisk in egg yolks.
- Heat milk and brown sugar in a saucepan until simmering. Gradually whisk most of the milk into the cocoa mixture to temper the eggs.
- Return everything to the saucepan, bring to a boil, and cook for two minutes until thickened. Stir in vanilla extract and bittersweet chocolate. Let pudding chill for 3 hours.
Make the Brownie Crust:
- Melt semi-sweet chocolate and butter together. Stir in sugar, salt, eggs, and vanilla extract. Fold in flour.
- Pour batter into a pie dish and bake at 350°F (175°C) for 20 minutes. Let crust cool completely before adding pudding.
Prepare the Whipped Cream:
- Whip heavy cream with sugar and vanilla until stiff peaks form.
Assemble the Pie:
- Spread chocolate pudding over the cooled brownie crust. Top with whipped cream and garnish with chocolate curls.

Notes

For a quicker version, you can use instant chocolate pudding.
Try adding coffee or mint extract for a twist on the flavor.
For extra crunch, add chopped nuts like walnuts or pecans to the brownie crust.