MAMA’S FAMOUS FROM SCRATCH CHOCOLATE PUDDING PIE
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Mama’s Famous From Scratch Chocolate Pudding Pie is silky, luscious, and velvety. This classic recipe is super easy and can be made in less than 30 minutes.
You will also like Chocolate Sawdust Pie, Chocolate Chip Cookie Pie, and Chocolate Chess Pie.
Mama’s Famous From Scratch Chocolate Pudding Pie is the chocolate pie recipe that my mom has made for as long as I can remember. My dad really liked it that’s why she made it so often. That and the fact that it’s super easy to make.
My dad loved desserts and we always had a homemade dessert on the counter when I was young. However, he didn’t like chocolate. This pie and this cake are the only two chocolate desserts he liked. I inherited his sweet tooth. By the way, I’m not a huge chocolate lover either. I know, not normal!
Additionally, I’d rather make a dessert than make a savory recipe a million times over as you can tell from my large ratio of dessert to savory recipes.
How to make Mama’s Famous From Scratch Chocolate Pudding Pie
- This is an old Southern recipe and old Southern recipes are easy! Don’t over-think this recipe.
- Read through the recipe a couple of times so that you know the flow.
- You can add Steps 2, 3, and 4 all at once, but adding as I have indicated makes them stir together easier. You’re not allowing the mixture to cook between each step. Once you get Step 2 combined, add Step 3 ingredients and stir, then Step 4 and stir.
- Now that you have all the ingredients mixed together, you will bring this mixture to a boil. A boil is when bubbles are breaking through the surface and can’t be stirred down. Boil, whisking constantly, for one minute. Set the timer. Boiling is what makes the mixture thick. To quote Emeril, “It will not get its full thickening power until it boils.”
- Remove from HEAT. Add butter and vanilla and whisk to blend.
- Finally, you can do one of two things depending on if you want to top it with meringue or whipped cream.
- For the whipped cream: Cover with plastic wrap, place in refrigerator, and cool 4-6 hrs.
- For the meringue: Make meringue as instructed below. Top pie with meringue, cook, and cool completely on the countertop before storing in an airtight container in the refrigerator. You’ll have to be careful because plastic wrap will stick to the meringue. I recommend a pie cover if you use meringue.
You may also like these pie recipes that are reader favorites. You can also find great recipes here.
Tips and Recommendations
- Basically, this recipe is a homemade chocolate pudding that’s cooked on the stovetop then poured into a baked pie shell. You can make a pie crust. I have two easy pie crust recipes for you to use, Coconut Oil Pie Crust and Never Fail Pie Crust.
- Coincidentally, you could use a graham cracker crust, Oreo crust, or shortbread crust.
- As well, you can make individual tarts with the pudding. Individual desserts are the best!
- Or, you may prefer to forego a crust and eat it as, well, pudding. For the record, chocolate pudding is best warm with a dollop of whipped cream.
- Please note, I topped my pie with whipped cream. I don’t like meringue. Typically, this pie is topped with mile-high meringue, therefore, I have included the meringue recipe below as well.
- You may want this pie pan if you intend you make a homemade crust.
Tips for making meringue
Meringue needs to be made slowly and cannot be rushed. Add the sugar slowly! If you add it too quickly while you are beating the egg whites the meringue will ‘weep’ after it bakes. ‘Weep’ actually means a gooey syrup that looks like tears will ooze out of the meringue. Try to add the sugar one teaspoon at a time every 30 seconds. Yes, it does take a while, but you’ll get a superior meringue using this method.
Mama’s Famous From Scratch Chocolate Pudding Pie
Ingredients
For the chocolate filling
- 1 premade deep dish pie crust
- ¼ cup unsweetened cocoa powder sifted (This is a good brand.)
- 1/4 cup all-purpose flour sifted (I like this brand.)
- 1 and ⅓ cup granulated sugar
- 3 large egg yolks beaten
- 1 and ½ cup whole milk
- 1 teaspoon pure vanilla extract (I use this brand.)
- 2 tablespoon real butter like this
For the meringue
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Blind bake pie crust for 7 minutes. Blind bake means to bake the pie crust without anything in it. Pierce the bottom of the crust 4 to 5 times with the tines of a fork. Bake at 350 degrees for 7 minutes. Cool 10 minutes.
- Meanwhile, In a saucepan at medium temperature, whisk together sugar and egg yolks until combined.
- Add flour and cocoa powder to egg mixture. Whisk to combine.
- Add milk and stir gently to combine.
- Cook, whisking constantly, over medium heat until mixture comes to a boil. Boil for 1-minute, whisking continuously.
- Remove from heat and stir in butter and vanilla. Whisk until the butter melts. The mixture should be a thick pudding-like consistency. It will firm up a little as it cools.
- Pour chocolate pudding mixture into the pie crust.
- Pour into serving dishes or into the cooled, blind baked 9″ pie crust. Cover with Plastic wrap. Cool in refrigerator 4-6 hours or until firm. Top with whipped cream or meringue.
For the meringue
- Preheat oven to 350 degrees F
- Place egg whites in the bowl of an electric mixer
- Beat until soft peaks begin to form
- Slowly add sugar
- Beat until they form stiff, glossy peaks
- Fold in vanilla
- Spread meringue over pie
- Bake in preheated 350 degree oven for 8 to 10 minutes, or until meringue is golden brown
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I love this pie! I make it several times a year and my whole family loves it!
This is delicious!! Made it in a graham cracker crust and topped it with a Swiss meringue.
This reminds me of my grandma’s recipe. Super fast and easy, a lot better than what comes in a box.
How long should it cool
Well, it’s really good warm, but it will be a huge runny mess if you don’t wait until it completely room temperature to cut it. You can refrigerate it to chill and speed the process.
What temperature should the oven be when baking the pudding for 8 minutes?
350 degrees for 8 to 10 minutes until golden
Are you sure that there is only 1/3 cup of sugar I made it and it’s not very sweet. Just wondering if that was right. Thank you.
It’s 1 and 1/3 cups
I printed this recipe out several years ago and it called for 1/3 cup of sugar. I couldn’t find it this morning so I went back to this bookmarked page which says 1 and 1/3. I tried to make it that way but way too much sugar to combine with only 3 eggs. Then found my original printed out recipe.
It’s not a real sweet pudding but I can’t believe you can add 5 times more sugar.
1 and 1/3 is correct and the way I originally posted it. The 1 cup was somehow left off when my site updated. I went back and dug my mother’s original recipe out and verified.
I’m so confused. I made it (I thought) per instructions.. but I never saw where you bake the pudding????? Is that why mine never fully set up??
It’ll set without being baked. The only time I put it in the oven is if I put meringue on it and it’s only to toast the meringue then. When you cook it, it should be pretty thick, like a thick gravy, then it’ll set.
I just did a practice run of just the pudding cuz it’s been years since I made pudding from scratch. I couldn’t find my vanilla so I used Fireball whiskey instead. It’s so good and so easy to make! I plan on making this pie for my chocoholic friend next week.
How long are you supposed to chill the filling? It thickened but the recipe didn’t say how thick before pouring into pie crust?
New baker alert!
Wait for pudding to cool completely then por into pie crust.
Delicious and simple! My 13 year old daughter made this delight for Pi day today.
Thank you for posting this, this is the chocolate pie my mom use to make. And it is to die for…
do you have a good brownie recipe, I lost the one my mom use to use? Also a recipe for German noodles?
I don’t have German noodles. These are my 2 favorite brownie recipes. I honestly can’t decide which one I like better
https://www.callmepmc.com/thick-fudgy-ultimate-brownies/
https://www.callmepmc.com/best-chewy-fudgy-homemade-brownies-recipe/
I must have cooked the pudding too long. It was stiff & very thick. I like mine sweeter also. Good recipe , however & I will try it again with a few changes. Anxious to see what my hubby thinks.
Excited to try making this. Little worried that the egg yolks will turn into scrambled eggs when I heat them with the sugar tho. Should I gradually heat these while mixing?
Yes, always temper when adding cold to hot
Okay, thank you. Should I wait until the eggs and sugar are at medium heat to start adding the other ingredients or start combining everything right away?
You can add everything immediately after the sugar and eggs
if i don’t want to top it with anything do I still have to cook it? should it be refrigerated for a certain amount of time prior to serving?
It needs to cook to set.