If you’re craving the kind of dessert that instantly impresses while delivering cozy, decadent satisfaction, look no further than this Brownie Bottom Chocolate Pudding Pie. Imagine sinking your fork through silky, homemade chocolate pudding nestled atop a fudgy brownie crust, all crowned with a billowy cloud of fresh whipped cream and shimmering chocolate curls. This is a show-stopping treat ideal for birthdays, holidays, or just a well-deserved evening indulgence. It offers that magical combination of rich chocolate flavors and creamy textures, making every bite an experience. Trust me, this is a Brownie Bottom Chocolate Pudding Pie you’ll dream about long after the last slice.

Brownie Bottom Chocolate Pudding Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a handful of familiar ingredients, thoughtfully layered to build flavor and texture at every turn. Each element—from the bittersweet chocolate to the fluffy whipped cream—plays a key role in making Brownie Bottom Chocolate Pudding Pie utterly irresistible.

Bittersweet chocolate (4 ounces): Deep cocoa flavor is the backbone of our pudding, making each spoonful luxurious and memorable.
Cocoa powder (3 tablespoons, unsweetened): Intensifies the chocolate experience and ensures the pudding is robust, not cloying.
Corn starch (3 tablespoons): This thickener helps your pudding set up beautifully while staying luscious.
Salt (1/4 teaspoon for pudding, 1/8 teaspoon for brownie): Just a touch deepens chocolate’s richness and sharpens every flavor note.
Heavy cream (1 cup for pudding, 1 cup for whipped cream): Adds silky body to both the pudding and topping—don’t skimp here!
Egg yolks (3 extra large): Deliver creaminess and richness to the pudding that just can’t be imitated.
Milk (2 1/2 cups, 2% or whole): Forms the deliciously creamy base of your pudding; whole milk gives the richest flavor.
Brown sugar (1/2 cup): Subtle molasses notes balance the bittersweet chocolate.
Vanilla extract (1 1/2 teaspoons for pudding, 1 teaspoon for brownie, 1/2 teaspoon for whipped cream): Adds warmth and depth to all three layers.
Semi-sweet chocolate (4 ounces for brownie crust, 1 square for garnishing): Offers sweet, rounded chocolate flavor in both the crust and topping.
Salted butter (4 tablespoons): Lends a luscious, balanced texture to the brownie crust—salted is key for best flavor.
Sugar (3/4 cup): Ensures your brownie crust is fudgy and sweet, but not overbearing.
Eggs (2 extra large): Crucial for giving the crust its fudgy, chewy bite.
All-purpose flour (1/2 cup): Provides structure without making the brownie tough.
Confectioners sugar (2 tablespoons): Gives the whipped cream a silky finish and a delicate sweetness.

How to Make Brownie Bottom Chocolate Pudding Pie

Step 1: Chop and Prep the Bittersweet Chocolate

Start by finely chopping your 4 ounces of bittersweet chocolate. I recommend using a serrated knife, as it makes quick work of even the hardiest chocolate bars and guarantees even melting in your pudding later on.

Step 2: Whisk the Pudding Base

In a sturdy, heat-proof bowl, whisk together your cocoa powder, corn starch, and salt. Slowly stream in the heavy cream, whisking constantly to avoid lumps, then add the egg yolks. The result should be a glossy, smooth chocolate mixture that promises an ultra-thick pudding later.

Step 3: Warm the Milk and Brown Sugar

Set a large saucepan over medium heat and pour in your milk. Sprinkle in the brown sugar and give it a gentle stir. Let the mixture warm until tiny bubbles appear all over the surface; this is your cue that it’s ready for the next step.

Step 4: Temper the Eggs

Carefully ladle most of your hot milk mixture into the bowl with your cocoa and egg yolks. Whisk quickly and continuously—this important step, called tempering, gently heats the eggs so they thicken the pudding without scrambling.

Step 5: Cook the Pudding

Pour everything back into your saucepan. Turn the heat up to medium-high and whisk constantly, reaching into every corner of the pot. Once the pudding reaches a rolling boil, continue cooking and whisking for two more minutes—resist the urge to walk away! The pudding will thicken dramatically at this stage.

Step 6: Finish and Cool the Pudding

Remove from the heat. Add vanilla extract and your chopped bittersweet chocolate, stirring until you have a perfectly smooth, glossy pudding. To chill quickly, spread the pudding onto a sheet pan and press a piece of wax paper onto the surface—this prevents a skin from forming. Once it’s cool, place in the refrigerator for at least three hours.

Step 7: Make the Brownie Crust

While the pudding chills, preheat your oven to 350°F. Grease a 9- or 10-inch pie dish, but for a truly show-stopping Brownie Bottom Chocolate Pudding Pie, opt for the 9-inch dish to get that decadent, tall slice. Melt the 4 ounces of semi-sweet chocolate with the butter in a microwave-safe bowl (about 1 minute, 50 seconds). Stir in sugar, salt, eggs, vanilla, and finally the flour until you have a glossy, thick batter.

Step 8: Bake and Cool the Crust

Pour your brownie batter into the prepared pie dish and bake for about 20 minutes. Check with a toothpick; you want to see fudgy crumbs, not a completely clean stick. Let the crust cool completely on a wire rack—you don’t want it melting your pudding!

Step 9: Whip the Cream

As your pie layers chill and cool, whip together the heavy cream and confectioners sugar until it’s thick but not stiff, then add vanilla and whip until stiff peaks form. Chill the whipped cream until you’re ready to assemble the Brownie Bottom Chocolate Pudding Pie.

Step 10: Assemble the Pie

Double-check that your brownie crust is cooled and your pudding is well chilled. Spoon the rich pudding over the brownie base, spreading it to every edge, then pile on the whipped cream and gently spread it into decorative swoops.

Step 11: Garnish with Chocolate Curls

For a final flourish, use a vegetable peeler to shave large curls or delicate flakes from a square of semi-sweet chocolate. Scatter them over the top for that irresistible, bakery-style finish.

Step 12: Chill and Set

Refrigerate your finished Brownie Bottom Chocolate Pudding Pie for at least one hour before serving. This allows the layers to meld and the flavors to deepen. If you can resist, longer is even better!

How to Serve Brownie Bottom Chocolate Pudding Pie

Garnishes

Top your Brownie Bottom Chocolate Pudding Pie with generous chocolate curls or a simple dusting of cocoa powder. Edible gold leaf or a sprinkle of sea salt can also add a playful twist and make each slice look like it came from your favorite café.

Side Dishes

This pie truly shines on its own, but if you want to create a full dessert experience, serve with a scoop of vanilla bean ice cream or a handful of fresh raspberries. A hot espresso or glass of cold milk completes the scene perfectly.

Creative Ways to Present

Try slicing the entire pie into mini squares for a party platter, or layer individual portions in mason jars for a fun, portable treat at picnics and celebrations. You can even serve it in elegant parfait glasses for a dinner party twist on Brownie Bottom Chocolate Pudding Pie.

Make Ahead and Storage

Storing Leftovers

To keep your Brownie Bottom Chocolate Pudding Pie at peak deliciousness, cover it loosely with a domed bowl or foil (so the topping isn’t disturbed) and refrigerate for up to three days. The whipped cream may soften a bit, but the flavors only deepen.

Freezing

While this pie is best fresh, freezing isn’t recommended. The pudding and whipped cream can take on a watery texture when thawed, which compromises that luxurious mouthfeel we all adore about Brownie Bottom Chocolate Pudding Pie.

Reheating

This dessert is meant to be enjoyed chilled, straight from the fridge. There’s no need to reheat, and doing so would risk melting the whipped cream and separating the pudding layers.

FAQs

Can I use boxed brownie mix for the crust?

Absolutely—if you’re pinched for time, a good-quality boxed brownie mix will work. Bake according to the package, then proceed with the rest of the Brownie Bottom Chocolate Pudding Pie recipe as written.

Is it possible to make this recipe gluten-free?

Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in the brownie crust. Double-check that your other ingredients, like chocolate, are certified gluten-free as well.

How can I prevent a skin from forming on the pudding?

After cooking, pressing wax paper or plastic wrap directly onto the hot pudding’s surface is the secret. This direct contact blocks air and keeps your pudding extra creamy for your Brownie Bottom Chocolate Pudding Pie.

Can I make the pudding ahead of time?

Definitely! The pudding base can be made and chilled up to two days in advance. Just store it covered in the fridge, and assemble the pie layers the day you plan to serve.

Why is my brownie crust hard instead of fudgy?

Overbaking is usually the culprit! You want moist crumbs on your tester, not a dry toothpick. The crust will continue to set as it cools, so pull it from the oven as soon as it looks just set in the center.

Final Thoughts

If you’re ready for a dessert that’s equal parts fun, impressive, and irresistibly delicious, you simply must try this Brownie Bottom Chocolate Pudding Pie. Every bite is a swirl of chocolatey bliss and creamy comfort. Gather your pans, your favorite chocolate, and treat yourself—the best pie nights are just waiting to happen!

Brownie Bottom Chocolate Pudding Pie Recipe

★★★★★

5 from 17 reviews

Author: anna
Total Time: 4 hours
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadence of this Brownie Bottom Chocolate Pudding Pie. A rich, velvety chocolate pudding sits atop a fudgy brownie crust, topped with airy whipped cream and delicate chocolate curls. It’s a dessert that will impress any chocolate lover.

Instructions

Make the Chocolate Pudding: Chop bittersweet chocolate finely. Whisk cocoa, corn starch, and salt in a bowl. Gradually add cream, whisking until smooth. Whisk in egg yolks.
Prepare the Pudding Mixture: In a saucepan, heat milk with brown sugar until simmering. Temper eggs with hot milk, then return to the pot. Boil, whisking, until thickened. Remove from heat, add vanilla and chopped chocolate. Chill.
Make the Brownie Crust: Preheat oven. Melt semi-sweet chocolate and butter, whisk in sugar, salt, eggs, vanilla, and flour. Bake in a pie dish.
Whip the Cream: Beat cream, sugar until semi-stiff. Add vanilla, beat until stiff peaks form. Refrigerate.
Assemble the Pie: Place chilled pudding on brownie crust, top with whipped cream.
Garnish and Serve: Create chocolate curls, scatter on pie. Chill before serving.

Notes

For a taller pie, use a 9-inch dish for the crust.
Avoid overbaking the brownie crust for a fudgier texture.
Refrigerate the pie for at least an hour before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 200mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg

Keywords: Chocolate Pudding Pie, Brownie Crust, Whipped Cream, Dessert Recipe