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+ servings
Bittersweet Chocolate Pudding Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

A silky, rich bittersweet chocolate pudding pie swirled with dark rum and sea salt. The chocolate pudding recipe was adapted from Alice Medrich by way of Bon Appetit. For the crust, use this basic pre-baked pie shell recipe or a store bought version. Pie comes together quickly with minimal cooking, but will need to set up in the fridge for at least 4 hours. 

Recipe Type: Dessert
Makes: 10 servings
Author: Brooklyn Supper, adapted from Alice Medrich via Bon Appetit
  • one 9-inch cooked pie shell
  • 1/3 cup plus 2 tablespoons granulated sugar, divided
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sea salt
  • 1 2/3 cup milk
  • 3/4 cup heavy whipping cream, divided
  • 4 ounces bittersweet chocolate (at least 60 percent, preferably 70), chopped plus a few shavings for garnish
  • 2 tablespoons dark rum
  1. Prepare pre-baked pie shell dough (recipe here.) Bake pie shell and set aside to cool.

  2. Whisk to combine 1/3 cup sugar, cocoa powder, cornstarch, and sea salt in a heavy-bottomed saucepan and set over medium heat. Whisk in 1/3 cup of the milk to form a thick paste. Slowly drizzle in remaining milk, followed by 1/4 cup heavy cream. Cook, stirring constantly, until mixture thickens considerably and starts to steam, 5 - 7 minutes. Add chopped chocolate; stir until smooth. Stir in rum.
  3. Spoon hot filling into pie shell. Let pie cool at room temperature for an hour, then cover with plastic wrap and chill at least 4 hours but preferably overnight.
  4. In a large bowl, use a whisk to whip 1/2 cup cream. When cream is pillowy but not peaking, add 2 tablespoons sugar, and continue whisking to soft peaks. Spoon onto center of pie and garnish with reserved chocolate shavings.