Introduction

Indulge in the rich combination of fudgy brownie and creamy chocolate pudding with this Brownie Bottom Chocolate Pudding Pie. It’s a luscious dessert perfect for chocolate lovers seeking a homemade treat that’s both simple and impressive.

The image shows a slice of chocolate cream pie on a white plate, placed on a white marbled surface. The pie has three visible layers: the bottom is a dark brown chocolate crust with a crumbly texture, the middle is a thick, smooth chocolate cream layer with a rich dark color, and the top layer is a fluffy white whipped cream sprinkled with small dark chocolate shavings. In the background, the rest of the pie sits in a grey pan on a dark round charger plate, with one slice missing. A silver fork rests to the left of the slice on the plate, and a knife and a blue and white striped cloth are seen in the upper right part of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces bittersweet chocolate
3 tablespoons unsweetened cocoa powder
3 tablespoons corn starch
1/4 teaspoon salt
1 cup heavy cream
3 egg yolks (extra large)
2 1/2 cups 2% milk (or whole milk)
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
4 ounces semi-sweet chocolate
4 tablespoons salted butter
3/4 cup sugar
1/8 teaspoon salt
2 eggs (extra large)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup heavy cream (for whipped cream)
2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract (for whipped cream)
1 square semi-sweet chocolate (for curls)

Instructions

Step 1: Chop the bittersweet chocolate into fine flakes using a serrated knife to prepare for the pudding.
Step 2: In a large, heat-proof bowl, whisk together cocoa powder, corn starch, and salt. Gradually add cream, whisking until smooth. Add egg yolks and whisk to combine.
Step 3: In a saucepan, warm milk with brown sugar over medium heat until it reaches a simmer with tiny bubbles on the surface.
Step 4: Slowly pour most of the hot milk mixture into the cocoa mixture while whisking constantly to temper the eggs and prevent scrambling.
Step 5: Return the combined mixture to the saucepan, heat on medium-high, and whisk constantly until it reaches a full boil and thickens.
Step 6: Continue boiling the pudding for 2 minutes, whisking vigorously and reaching all corners of the pot.
Step 7: Remove from heat, stir in vanilla and chopped bittersweet chocolate until fully melted and smooth.
Step 8: Spread the hot pudding evenly on a sheet pan, cover surface tightly with wax paper to prevent skin formation, cool slightly, then refrigerate for at least 3 hours.
Step 9: Preheat oven to 350°F. Grease a 9 or 10-inch pie dish for the brownie crust.
Step 10: Melt semi-sweet chocolate and butter together in a microwave-safe bowl, heating covered for about 1 minute 50 seconds. Stir to combine.
Step 11: Whisk in sugar and salt, then eggs and vanilla, followed by the flour until just combined.
Step 12: Pour brownie batter into the pie dish and bake for 20 minutes or until a tester comes out with fudgy crumbs. Let cool completely on a wire rack.
Step 13: Beat heavy cream with confectioners sugar until halfway thick, then add vanilla and continue beating until stiff peaks form. Chill until ready to assemble.
Step 14: Once the brownie crust is at room temperature and pudding is chilled, spread the pudding over the crust evenly.
Step 15: Top the pudding layer with whipped cream.
Step 16: Use a vegetable peeler to shave curls from the chocolate square and scatter them over the whipped cream for garnish.
Step 17: Refrigerate the assembled pie for at least one hour before serving to allow it to set.

Tips & Variations

Use a 9-inch pie dish for a taller, more impressive presentation.
For extra richness, substitute whole milk for 2% milk in the pudding.
Chill the pudding uncovered with wax paper pressed directly on its surface to prevent a skin from forming.
Try using dark chocolate instead of semi-sweet for a more intense chocolate flavor.

Storage

Store the pie covered in the refrigerator with a domed lid or foil tent to avoid contact with the whipped cream topping. It stays fresh for up to three days. Reheat is not recommended—serve chilled for best texture and flavor. Freezing is also not recommended as it may affect texture.

How to Serve

A round pie sits on a white marbled surface in a gray metal pie dish. The pie has a thick, fluffy white whipped cream layer spread evenly on top, sprinkled generously with small dark brown chocolate shavings. The edges of the whipped cream layer are slightly uneven and soft, creating a light texture contrast with the pie's base, which is barely visible but dark brown, suggesting a chocolate or cookie crust beneath. In the background, there is a stack of white plates with silver forks resting on top, all placed on the same white marbled surface. Near the pie dish, a shiny silver pie server is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, prepare the pudding and brownie crust ahead. Store the pudding chilled for up to three hours before assembly, and the completed pie can be refrigerated for up to three days before serving.

What can I use if I don’t have a vegetable peeler to make chocolate curls?

If you don’t have a vegetable peeler, you can grate the chocolate with a fine grater or chop it into small flakes with a knife to use as garnish instead.