Milk-Chocolate Pudding Pie

Prep Time:
20 mins
Total Time:
4 hrs
8 to 10 Serves

Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.



  • 6 ounces vanilla wafers, such as Nilla Wafers (about 46)

  • 5 tablespoons unsalted butter, melted

  • 2 tablespoons granulated sugar

  • ¼ teaspoon kosher salt


  • cup granulated sugar

  • ¼ cup cornstarch

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

  • 2 large egg yolks

  • 2 ½ cups whole milk

  • 4 ounces milk chocolate, coarsely chopped (⅔ cup)

  • 2 ounces semisweet chocolate, coarsely chopped (⅓ cup)

  • 2 tablespoons unsalted butter, room temperature


  • 1 cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 1 vanilla bean, split and seeds scraped


  1. Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.

  2. Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.

  3. Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

    milk-chocolate pudding pie
    Kate Mathis
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