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Chocolate Pudding Pie

August 24, 2011

Fed up with doughy cakes, heavy cream toppings or tutti fruity summer desserts? Then take a break from these with a substantial yet nonchalant biscuit crust filled with dark but light chocolate pudding, which I dare describe as an intelligently masculine dessert.  A contrarian to the rainbow-ranging fruit-and-zest summer ice creams I’ve been coming up this season, which some guest degustators called feminine, as in the strawberry blackberry mint, pear ginger caramel, apricot lemon, and not to mention passion fruit edition.  Guys, the change was long overdue.

A short note on this as I did not consult a recipe and decided on the whim of things to make certain additions: Use crushed cookies to make the crust and pudding, custard or even ice cream at room temperature to create the filling.  My advice is if you use chocolate cookies for the crust, to use white or vanilla pudding for the filling and vice versa, light cookies for the crust, dark (chocolate) pudding for the inside.  Then, the consistency of the cookies is important.  If you have buttery cookies on hand, add a few tablespoons of water after they’ve been finely ground to turn the crumbs into palpable dough.  However, if your cookies are crunchy, dry and zero-fat in content, mix up a few tablespoons of room-temperature or melted butter to make the cookie crumbs stick together for your crust.  For the filling, if you decide to make the chocolate kind, use regular chocolate pudding mix but make the pudding slightly denser by adding less milk or water than per your pudding box instructions, increase the sugar amount to taste and add a few handfuls of baking chocolate chips stirring all throughout.  Regarding the temperature necessary for the preparation, you can do two things: Either make the crust and give it 15 mins of baking to enhance its flavors, especially if you’ve added ground nuts and/or coconut flakes to it as I did, or make it cold by freezing it for +/-30 mins, if you plan to add ice cream to it and turn it into an ice cream pie.  The options are many but if you’re indecisive, instead of pondering all the various possibilities for crust and filling, start by eliminating from only two options for crust, two for filling, two for temperature (both crust and filling either cold or both hot).  This way, you can avoid confusion and make your life or trip to the store easier!



  • 2 cups crushed butter cookies
  • 1 cup crushed animal crackers or nonfat crunchy cookies
  • 1 cup ground walnuts
  • 1/2 cup shredded coconut
  • +/- 1/2 cup water depending on your cookies consistency
  • 1 packet chocolate pudding (50g)
  • 2 1/2 cups milk
  • 1/2 – 2/3 cup granulated sugar
  • 1/2 – 2/3 cup dark chocolate

Begin by making crust.  Crush or grind cookies in food processor, add ground walnuts and shredded coconut and mix well.  Stir enough water (or melted butter depending on type of cookies used) to allow the crumbs to become a coagulated mass.  Start by adding only a tablespoon at a time though because you don’t want to make your dough too gooey.  It is more advisable to be rather crumbly and stick less than to be too doughy.  Butter pie shell and spread mix evenly pressing against sides of dish. Use a fork, large spoon or a small cup as an aide to press the crust.  Bake crust for 15-20 mins at 180C or until golden brown.  Remove and let cool a bit.

Make pudding according to instructions.  When it begins to thicken, usually after the milk has reached the boiling point, you’ve added the dissolved pudding content and have been stirring for a few minutes, add chocolate slowly and continue stirring consistently but gently until mixture has thickened and chocolate chips or pieces have completely melted and been incorporated into the pudding.  Remove from heat once it starts bubbling.  The mixture should look darker and taste richer than if you were to make your regular chocolate pudding out of the pack, naturally.

Pour chocolate pudding into crust and allow to sit until pudding has cooled down and firmed up.  Serve at room temperature or chilled.  Store in refrigerator covered with saran wrap.

*Tip: Taste pudding throughout the cooking process to ensure it is sweet or chocolaty enough to you.  If not, add a little more sugar – it will dissolve without a problem even after the pudding is cooked, as long as it’s still hot.


/I was wondering how I should categorize this dessert when I found out that it does in fact exist.  To read more about the history and origin of pudding pie, click here.

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