Indulge in a rich, velvety chocolate pudding pie layered over a fudgy brownie crust. The harmonious blend of cocoa and butter delivers a lush texture that melts in your mouth. Perfect for any chocolate aficionado, this dessert promises a delightful balance of deep flavor and satisfying crunch with every bite.

Jump to Recipe

I love sharing this recipe because it’s one of the best desserts ever. I made this Homemade Chocolate Pudding Pie with Brownie Crust using 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1/2 cup unsweetened cocoa powder, 1/3 cup all-purpose flour, a pinch of salt and 1/4 tsp baking powder for the brownie crust.

For the pudding I mix 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/3 cup cornstarch, a pinch of salt, 2 3/4 cups whole milk, 2 large egg yolks, 2 tbsp unsalted butter and 2 tsp vanilla extract. I find it very interesting that these ingredients not only give it a rich taste but also a good nutritional balance from fats, proteins and dairy calcium.

I always enjoy making this dessert especially when I’m in the mood for a Chocolate Pie with Pudding vibe, reminiscent of homemade brownies and dessert dips I used to love at bbq gatherings.

Why I Like this Recipe

I really like this recipe because it’s easy to make even if i’m not a professional baker, so i always feel like i can nail it on a busy day. Also, the mix of the rich brownie crust and that silky chocolate pudding gives such a unique texture that makes every bite feel special. I love that it’s a dessert you can make ahead and just chill in the fridge, which makes it perfect for when i have friends or family over and i don’t want to stress in the kitchen. Lastly, the whole process reminds me of simpler times and it always brings a little bit of comfort to any day, making it one of my fave treats.

Ingredients

Print Recipe (No Advertisments)

Unsalted Butter: Adds rich flavor and smooth texture, making the crust so tasty.
Granulated Sugar: Gives sweet energy and helps form a crispy yet soft brownie base.
Eggs: Offer protein and help bind the mix; they make everything hold together.
Unsweetened Cocoa Powder: Brings deep chocolate taste and a bit of healthy antioxidants.
Cornstarch: Thickens the pudding creating a velvety smooth texture that’s simply yummy.
Whole Milk: Lends creaminess and a subtle natural sweetness along with important nutrients.
Vanilla Extract: Enhances all the flavors with a warm and inviting aroma.

Ingredient Quantities

1/2 cup unsalted butter, melted for the brownie crust

1 cup granulated sugar for the brownie crust

2 large eggs for the brownie crust

1/2 cup unsweetened cocoa powder for the brownie crust

1/3 cup all-purpose flour for the brownie crust

1/4 tsp salt for the brownie crust

1/4 tsp baking powder for the brownie crust

1/2 cup granulated sugar for the chocolate pudding

1/4 cup unsweetened cocoa powder for the chocolate pudding

1/3 cup cornstarch for the chocolate pudding

A pinch of salt for the chocolate pudding

2 3/4 cups whole milk for the chocolate pudding

2 large egg yolks for the chocolate pudding

2 tablespoons unsalted butter for the chocolate pudding

2 teaspoons vanilla extract for the chocolate pudding

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and lightly grease a pie pan.

2. In a bowl, mix 1/2 cup melted unsalted butter, 1 cup granulated sugar, and 2 large eggs until combined.

3. Stir in 1/2 cup unsweetened cocoa powder, 1/3 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder until smooth.

4. Press the brownie batter evenly into the pie pan and bake for about 20 minutes until the edges are just set. Let it cool completely.

5. For the pudding, combine 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/3 cup cornstarch, and a pinch of salt in a heavy saucepan.

6. Gradually whisk in 2 3/4 cups whole milk and 2 large egg yolks until the mixture is smooth.

7. Place the saucepan over medium heat, stirring continuously until the pudding thickens, which should take around 5 to 7 minutes.

8. Remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until the butter is melted.

9. Pour the hot pudding over the cooled brownie crust, making sure to spread it out evenly.

10. Chill the pie in the fridge for at least 2 hours before serving so the pudding can set nicely. Enjoy!

Equipment Needed

1. Oven – make sure it’s set to 350°F
2. Pie pan – you’ll need this to bake the brownie crust
3. Mixing bowl – for combining butter, sugar, eggs and other ingredients
4. Whisk – useful for beating the eggs and mixing the pudding thoroughly
5. Spatula – helps in stirring the batter and spreading the pudding evenly
6. Measuring cups and spoons – you gotta measure out all the ingredients accurately
7. Heavy saucepan – needed for cooking the pudding on the stove
8. Stove – for heating up the saucepan
9. Refrigerator – to chill the pie so the pudding sets properly

FAQ

How do I make the brownie crust?

First, preheat your oven then mix the melted butter, sugar, and eggs together. Then stir in the cocoa powder, flour, salt and bakin powder until just combined. Press this mixture in the pie pan and bake until it firm ups.

How do I cook the chocolate pudding filling?

Combine the sugar, cocoa, cornstarch and a pinch of salt in a saucepan then whisk in the milk and egg yolks slowly. Cook over medium heat and keep stirring until it thickens before stirring in the butter and vanilla extract.

Can I make the pudding in advance?

Yeah, you can make the pudding up to a day ahead and chill it in the fridge before you add it to the crust, just cover it well so it doesnt dry out.

Do I bake the crust again after adding the pudding?

No, once you pour in the pudding over the baked crust, its just assembled and then chilled. Make sure you dont over-bake it or the pudding might get too firm.

Can I use a different kind of milk in the pudding?

Sure, you can use other milks like 2 percent but whole milk gives the best creamy texture. Just keep an eye on the thickness as it might change a little.

Homemade Chocolate Pudding Pie With Brownie Crust Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead but reduce the added salt a bit.
If all-purpose flour isn’t on hand, try using a gluten-free all-purpose blend in a 1:1 swap.
If you run out of whole milk for the pudding, mix heavy cream with water (about half and half) to get a similar creamy texture.
If vanilla extract is missing, vanilla bean paste or a dash of vanilla powder will work in most cases.

Pro Tips

1. Let the brownie crust cool completely before you pour the pudding on over it, coz if it’s still warm the pudding can end up all watery and not set right.
2. When you’re heating the pudding on the stove, keep stirring constantly to avoid any clumps, and if it starts getting too thick or scorched lower the heat a bit to keep it smooth.
3. Try sifting the cocoa powder and flour for the crust to avoid lumps; this little extra step makes a big difference in getting a smooth batter every time.