Bittersweet Chocolate Pudding Pie — The Dessert That Closes a Valentine’s Day Worth Counting

Mother’s Day was Sunday May 10. Brayden is two hundred and forty-two weeks old. Eden is one year and forty-eight weeks. The bittersweet chocolate pudding pie is the small Mother’s-Day-leaning dessert.

Sunday I made the pie.

Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives. She holds Eden. She plays with Brayden. She drinks the small coffee. We talk for two hours. The small Aunt-Linda-and-Roy small post-retirement rhythm has settled into the small comfortable-pace they have been building since Roy stopped driving.

Dustin’s small Tulsa-shop work continues. The small shop-manager-and-eventually-owner trajectory is in its small mid-phase. Bobby is moving toward the small retirement-handoff. The small five-year-buyout-structure is in its small operational-rhythm.

The small family-of-four routine continues. Brayden goes to school. Eden goes to daycare. Dustin goes to the shop. I do the small catering-and-cookbook-and-blog work. The small days have the small predictable shape that the small steady-state of the small family-with-two-kids assumes.

The small Tulsa-apartment continues to be the small home. We have not yet moved to a small house. The small house-search continues to be on the small slow-burn. The small five-year-down-payment-savings-plan continues to accumulate.

Bittersweet Chocolate Pudding Pie

Prep Time: 20 min | Cook Time: 15 min | Total Time: 3 hr 35 min (includes chilling) | Servings: 8

Ingredients

• 1 pre-baked 9-inch pie crust (store-bought or homemade), cooled
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 3/4 cups whole milk
• 4 ounces bittersweet chocolate (70% cacao), finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings or cocoa powder for garnish (optional)

Instructions

1. Combine dry ingredients. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined.
2. Add milk. Gradually whisk in the whole milk, starting with a small amount to create a smooth paste before adding the rest. This prevents lumps.
3. Cook the pudding. Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a low boil, about 10–12 minutes. Let it bubble for 1 full minute while stirring.
4. Add chocolate and butter. Remove from heat. Add the chopped bittersweet chocolate and butter, stirring until both are fully melted and the pudding is glossy and smooth.
5. Stir in vanilla. Add the vanilla extract and stir to incorporate.
6. Fill the crust. Pour the warm pudding into the cooled pre-baked pie crust, spreading it evenly with a spatula. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
7. Chill. Refrigerate the pie for at least 3 hours, or until the filling is fully set and firm.
8. Make the whipped cream. Just before serving, beat the heavy whipping cream and powdered sugar with a hand mixer or stand mixer on medium-high speed until soft peaks form.
9. Top and serve. Remove the plastic wrap. Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or a light dusting of cocoa powder if desired. Slice and serve cold.

Nutrition (per serving)

Calories: 390 | Protein: 5g | Fat: 24g | Carbs: 40g | Fiber: 2g | Sodium: 180mg