Magnolia’s Chocolate Pudding Pie Recipe!
A homemade delight of Magnolia Bakery-inspired chocolate pudding pie: Chocolate pudding pie: a dessert that needs no introduction. Its creamy texture, rich flavor, and comforting qualities have made it a beloved classic for generations.
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But what makes chocolate pudding pie so special? Perhaps it’s the way it effortlessly combines simplicity , turning easily-found home ingredients into a masterpiece of flavor and texture. Or maybe it’s the nostalgic charm that comes with every bite, reminding us of childhood memories spent licking spoons clean of pudding remainings.
Let’s bake up joy!
Why should you make this pudding?
Classic Comfort
Experience the nostalgic comfort of a timeless dessert that brings back memories of homemade treats and family gatherings.
Easy Preparation
Enjoy the simplicity of my chocolate pudding recipe, requiring minimal effort and basic ingredients for a hassle-free dessert experience.
Refreshing
Embrace the essence of summer with my chocolate pudding, capturing the essence of no-bake season!
Impress your guests with this crowd-pleasing dessert that never fails to satisfy, perfect for any occasion or celebration with make-ahead convenience!
Picture this: a buttery, melt-in-your-mouth crust cradling a velvety smooth chocolate pudding filling, topped with clouds of whipped cream or a dusting of cocoa powder. It’s a dessert that’s as pleasing to the eyes as it is to the taste buds.
Whether you’re hosting a family dinner, a backyard barbecue, or a casual get-together with friends, this recipe is sure to be a hit.
Let’s dive in and bake some magic together! 🍌✨
Chocolate Pudding Recipe
Chocolate Wafer Crumb Crust:
- 1 ¼ cups (137g/4.9oz) chocolate wafer crumbs
- 1/4 cup (50g/1.8oz) light brown sugar
- 1/4 cup (56g/oz) unsalted butter, melted
1. Position a rack in the center of the oven and preheat the oven to 325°F.
2. In a medium bowl, combine the crumbs and brown sugar. Stir until combined. Add the melted butter and stir with a spatula until the mixture comes together and the crumbs are thoroughly moistened.
3. Dump the crumb mixture directly into a 9-inch pie pan. Using the bottom of a cup, press the crumbs into the bottom until set.
4. Bake for 15 minutes to set.
Pudding:
- 2 cups (400g/14oz) granulated sugar
- 1 cup (57g/2.5oz) unsweetened dark cocoa powder (22 to 24%), sifted
- ½ cup (68g/2.4oz) cornstarch, sifted
- ½ teaspoon salt
- 6 1/2 cups (1.5kg/52.9oz) whole milk
- ¾ cup (135g/4.8oz) semisweet chocolate chips or shaved dark chocolate
- 2 tablespoons pure vanilla extractTopping:
- 2 cups 480g/17oz) whipping cream
- chocolate shavings or mini chocolate chips
1. In a large pot, whisk together the sugar, cocoa, cornstarch, and salt until combined. Whisk in the milk. Set the pot over medium-high heat and cook, whisking constantly, until the mixture thickens and comes to a boil, 5 to 6 minutes. Once the mixture starts to boil, whisk 1 more minute and then remove from the heat. The mixture
2. Whisk in the chocolate chips and vanilla and continue whisking until smooth.
3. Pour the pudding into the cooled pie crust. Let cool slightly, then cover with plastic wrap, touching the surface Refrigerate for 4 hours, until completely set.
5. Decorate the pie with whipped cream and sprinkle with the chocolate shavings or mini chocolate chips.
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