Topped with billowy clouds of whipped cream and showered with chocolate shavings, you won’t want to share a single slice of this Homemade Chocolate Pudding Pie. A deep dish crust is filled with the most decadently delicious homemade pudding that makes instant pudding from a box seem like the most ridiculous idea ever.
Do you have a signature dish? You know, the one thing that people request that you make again and again? I’m not quite sure what mine is as I’m always trying new dishes but I could tell you without a doubt what my mother-in-law’s signature dish is. At least in my book. This Homemade Chocolate Pudding Pie is definitely it.
I’ve loved this pie from the moment I had my first bite, years ago when I was visiting Andy’s family for the first time when we were dating. To this day, I’ll request it. My mother-in-law knows the key to my heart and it’s most definitely this pie. I’ve never turned down her offer to make one for us when she visits. Instead, I’d rather that she make two – one just for me and one for everyone else to enjoy. Yes, it’s that good!
A deep dish pie crust – feel free to make your own but I’m partial to the frozen variety found at Aldi and always stock up when I spy them in the freezer case! – is filled with the most decadently delicious homemade pudding. The pudding recipe is actually attributed to Andy’s grandmother and is absolutely divine. It makes instant pudding from a box seem like the most ridiculous idea ever as it’s just as easy to create something out of this world from scratch. And then of course there are the billowy clouds of whipped cream on top that are showered with chocolate shavings. Can you see why I don’t like to share?
Although I refuse to share this pie with my children, I don’t leave them completely out in the cold. The filling for this pie usually makes enough to have a cup or two leftover. Served with the same garnish of whipped cream and chocolate shavings, they have yet to figure out what their missing from not getting a piece of my Homemade Chocolate Pudding Pie.
And I plan on keeping it that way.
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This recipe first appeared in my monthly contributor post at Rachel Cooks, here.