Discover this homemade dessert featuring luscious chocolate pudding infused with deep cocoa flavors over a fudgy brownie crust. This sweet treat marries rich textures of a delicate baked base and irresistibly creamy pudding that is perfect for impressing family and friends at any gathering. Indulge in pure dessert bliss.

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I really enjoy making my Homemade Chocolate Pudding Pie with Brownie Crust. Its one of the best desserts ever because it packs in two layered treats.

I start off with the brownie crust made with 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/3 cup unsweetened cocoa powder, 1/3 cup all-purpose flour and 1/4 teaspoon salt. Then I move on to the chocolate pudding filling which uses 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 3 tablespoons cornstarch, 1/4 teaspoon salt, 2 3/4 cups whole milk, 2 large egg yolks, 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.

The dessert has a good nutritional profile if you check the facts and its similar to a Bbq dessert or even a Smores treat. Its a tasty twist on a classic Chocolate Pie With Pudding that I know everyone will love.

Why I Like this Recipe

I really love how the chewy brownie crust and the smooth chocolate pudding blend together. Its a perfect mix of textures that makes every bite exciting. I also appreciate how simple the recipe is even though some steps might need a little extra attention sometimes. The rich chocolate flavor just hits the spot everytime and makes me feel like I have a fancy dessert without too much fuss. Lastly, I like how you can prepare it ahead of time because chilling it for a couple hours lets the flavors meld in a way that’s just unbeatable.

Ingredients

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Melted butter gives rich flavor and moist texture in the brownie crust.
Granulated sugar sweetens the filling and crust, providing essential carbohydrates for energy.
Cocoa powder adds chocolate taste and color, supplies antioxidants and beneficial phytochemicals.
Eggs bind ingredients, add protein and structure; they’re critical in the crust.
Whole milk makes the pudding silky, contributes creaminess and essential nutrients.
Cornstarch thickens the pudding while keeping it smooth, helps stabilize the consistency.
Vanilla extract infuses warm, aromatic flavor, balancing sweetness in both layers.
Flour provides structure to the brownie base, essential for a firm crust.
Egg yolks enrich the pudding, boosting creaminess and enhancing the custard texture.

Ingredient Quantities

1/2 cup unsalted butter, melted (for the brownie crust)

1/2 cup granulated sugar (for the brownie crust)

1 large egg (for the brownie crust)

1 teaspoon vanilla extract (for the brownie crust)

1/3 cup unsweetened cocoa powder (for the brownie crust)

1/3 cup all-purpose flour (for the brownie crust)

1/4 teaspoon salt (for the brownie crust)

3/4 cup granulated sugar (for the chocolate pudding filling)

1/3 cup unsweetened cocoa powder (for the chocolate pudding filling)

3 tablespoons cornstarch (for the chocolate pudding filling)

1/4 teaspoon salt (for the chocolate pudding filling)

2 3/4 cups whole milk (for the chocolate pudding filling)

2 large egg yolks, lightly beaten (for the chocolate pudding filling)

2 tablespoons unsalted butter (for the chocolate pudding filling)

1 teaspoon vanilla extract (for the chocolate pudding filling)

How to Make this

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1. Preheat your oven to 350°F and grease a pie pan, then set it aside.

2. In a bowl, mix 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until well combined.

3. Stir in 1/3 cup unsweetened cocoa powder, 1/3 cup all-purpose flour, and 1/4 teaspoon salt to create the brownie batter.

4. Press the brownie batter evenly into the bottom of your pie pan and bake for about 15 minutes or until just set.

5. While the crust is baking, in a medium saucepan whisk together 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 3 tablespoons cornstarch, and 1/4 teaspoon salt.

6. Gradually whisk in 2 3/4 cups of whole milk until the mixture is smooth.

7. Add 2 large lightly beaten egg yolks to the saucepan then cook over medium heat, stirring constantly until the pudding thickens.

8. Once thickened, remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.

9. Pour the chocolate pudding over the baked brownie crust making sure its spread evenly.

10. Chill the pie in the refrigerator for at least 2 hours before serving so it sets properly Enjoy your dessert!

Equipment Needed

1. An oven that heats up to 350°F
2. A pie pan for the crust
3. A mixing bowl for combining the brownie batter ingredients
4. Measuring cups and spoons for accurate ingredient amounts
5. A whisk to mix the pudding components in the saucepan
6. A medium saucepan for cooking the chocolate pudding
7. A spatula or wooden spoon for stirring the pudding mixture
8. A refrigerator to chill the pie and help it set properly

FAQ

Q: Can I make this dessert ahead of time?

A: Yeah, you sure can! You can prepare the pudding a day before and keep it in the fridge. Just add the brownie crust right before serving so it stays nice and crisp.

Q: How will I know when the brownie crust is done?

A: The crust should have a firm set with slightly shiny, fudgy texture. It’s not about turning golden brown like a traditional cookie, so trust your gut and texture.

Q: Can I substitute salted butter if i dont have unsalted?

A: You can use salted butter but reduce the added salt in the recipe a bit, so it doesnt end up too salty for your taste.

Q: What should i do to avoid lumps in the pudding filling?

A: Make sure you whisk the cornstarch and cocoa powder together with the sugar before heating the milk. Also, stirring constantly while it cooks helps a lot.

Q: Can i use any other milk if i dont have whole milk?

A: While whole milk gives the creamiest texture, you can use 2% milk if that's all you have. Just note that the pudding might be a bit less rich.

Homemade Chocolate Pudding Pie With Brownie Crust Recipe Substitutions and Variations

Unsalted butter: try coconut oil as a substitute if you want a hint of coconut flavor, just use the same amount
Granulated sugar (brownie crust): you can use brown sugar instead, but it might add a slightly richer, molasses taste
Whole milk: almond milk is a nice dairy-free alternative for the pudding filling, just look for the unsweetened kind
Egg yolks: if you’re going vegan or just out of eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg yolk
Unsweetened cocoa powder: sometimes mixing it with a little instant coffee can intensify the chocolate flavor, but try a smaller amount so it doesn’t overpower the pudding

Pro Tips

1. Grease your pan really well or use parchment paper so the crust comes out smooth and doesn’t stick—this is a game changer.
2. Be careful not to overmix the brownie batter; once the dry ingredients are in, stop mixing so you don’t end up with a tough texture.
3. When making the pudding, keep stirring constantly while it thickens; otherwise, you’ll get lumps and it can burn on the bottom.
4. Let the pie chill for at least 2 hours, but if you can wait longer, it sets better and makes the flavors blend more nicely.