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Chocolate Pudding Pie

pie crust from Crisco

Ingredients

For the crust:

  • 1 ⅓ cups Pillsbury BEST™ All Purpose Flour
  • ½ teaspoon salt
  • ½ stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR ½ cup Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water

For the filling:

  • 3 egg yolks
  • 1 ½ cups sugar
  • ¼ cup cornstarch
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 3 cups whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 cup whipped cream

Instructions

To make the crust:

  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
  2. Shape dough into a ball for single pie crust and flatten into ½-inch thick round disk(s). Chill for 30 minutes.
  3. Roll dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
  4. Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425F, 10 to 12 minutes or until edges and bottom are golden brown. Cool completely before filling.

To make the filling:

  1. In a small pot, whisk together egg yolks and sugar until light in color. Whisk in corn starch, cocoa powder, and salt until combined. Whisk in whole milk. Put the pot over medium heat and bring to a boil. Let boil, stirring constantly, until it's thickened slightly. Remove from heat and stir in butter and vanilla. Cool for about 10 minutes before pouring into your pie shell. Chill completely before spreading whipped cream on top. Store in fridge until ready to serve.