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Brownie Bottom Chocolate Pudding Pie Recipe

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★★★★★

4.8 from 62 reviews

This Brownie Bottom Chocolate Pudding Pie is a decadent dessert featuring a fudgy brownie crust topped with rich homemade chocolate pudding and a fluffy whipped cream topping, finished with elegant chocolate curls. Perfect for chocolate lovers, this pie combines multiple textures and layers of deep chocolate flavor in a stunning presentation.

Ingredients

Scale

Chocolate Pudding

  • 4 ounces bittersweet chocolate, chopped
  • 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

Brownie Crust

  • 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

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 Tablespoons confectioners sugar
  • 1/2 teaspoon vanilla extract

Garnish

  • 1 square semi-sweet chocolate (for curls)

Instructions

  1. Prepare the pudding base: Chop the bittersweet chocolate into fine flakes using a serrated knife to allow smooth melting later.
  2. Mix dry ingredients: In a large heat-proof bowl, whisk together cocoa powder, corn starch, and salt. Gradually whisk in the heavy cream until smooth, then stir in the egg yolks to combine.
  3. Heat the milk mixture: Pour the milk into a 3-quart or larger saucepan, add brown sugar, and warm over medium heat until it reaches a simmer with tiny bubbles on the surface.
  4. Temper eggs: Slowly pour most of the hot milk into the cocoa mixture bowl, whisking continuously to prevent scrambling of egg yolks.
  5. Cook the pudding: Return the mixture from the bowl back into the saucepan, increase heat to medium-high, and whisk constantly until the mixture boils and thickens, cooking vigorously for two minutes to ensure thickened pudding.
  6. Finish pudding: Remove from heat, stir in vanilla extract and chopped bittersweet chocolate until fully melted and incorporated.
  7. Cool pudding: Spread the hot pudding evenly on a sheet pan. Cover with wax paper placed directly on the pudding surface to prevent skin from forming. Let cool and refrigerate for up to three hours to chill.
  8. Preheat oven and prepare crust: Set the oven to 350°F. Grease a 9-inch or 10-inch pie dish with butter or cooking spray.
  9. Melt chocolate and butter: In a microwave-safe bowl, combine semi-sweet chocolate and butter. Microwave covered for 1 minute and 50 seconds or until melted, then stir to combine.
  10. Make brownie batter: Whisk sugar and salt into the chocolate mixture, then whisk in eggs and vanilla extract. Finally, whisk in the all-purpose flour until smooth.
  11. Bake crust: Pour batter into prepared pie dish and bake for 20 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Cool the brownie crust on a wire rack.
  12. Whip cream: Using a mixer, beat heavy cream and confectioners sugar in a clean bowl until about halfway to stiff peaks. Add vanilla extract and continue beating until stiff peaks form. Keep refrigerated until assembly.
  13. Assemble pie: Ensure brownie crust is at room temperature. Spread the chilled chocolate pudding evenly over the crust, then top with the whipped cream.
  14. Create garnish: Use a vegetable peeler to shave curls from the semi-sweet chocolate square and scatter over the whipped cream topping as decoration.
  15. Final chilling: Refrigerate assembled pie for at least one hour before serving to allow it to set properly. Store covered in the refrigerator for up to three days. Avoid freezing the pie.

Notes

  • For best results, use extra-large eggs as specified for correct texture and consistency.
  • Allow pudding to chill fully for a smoother, firmer consistency before assembling the pie.
  • The 9-inch pie dish yields a taller, more attractive pie compared to a 10-inch dish.
  • Do not overbake the brownie crust; it should remain fudgy inside.
  • Cover pudding with wax paper directly on the surface to prevent skin formation during chilling.
  • Refrigerate the pie covered to protect the whipped cream topping from drying out or absorbing odors.
  • This pie is not suitable for freezing as texture and flavor will degrade.

Keywords: brownie bottom pie, chocolate pudding pie, layered chocolate dessert, chocolate pie with whipped cream

Find it online: https://chefmilacook.com/brownie-bottom-chocolate-pudding-pie-recipe/