Monday, August 9, 2010

Chocolate Pudding in a Chocolate Graham Cracker Crust

I was having a chocolate craving of late, and this is what I prescribed myself. :) The pudding was super rich and yummy, but it certainly didn't set up as the firm pie I was intending (even after refrigeration) and the graham cracker crust certainly did not hold it's pie crust shape. However, I did end up with a heavenly "BLOB" of chocolate goodness, so I am not complaining. Moral of the Story: don't force pudding to become a pie when it just doesn't feel like being a pie. Enjoy rich chocolate pudding for puddings sake. :)

Chocolate Graham Cracker Crust (

1 1/2 cups chocolate graham cracker crumbs (about 10-12 whole crackers)
4-6 TB melted butter

Preheat oven to 350 degrees.

Prepare graham cracker crumbs by one of two methods:

• Coarsely break crackers and place in the food processor. Process with metal blade until finely pulverized.

• Place crackers in a plastic bag and crush them with a rolling pin.

Add melted butter and combine. This will require a few pulses in the food processor or a few seconds mixing by hand in a bowl.

Press the crumbs into a 9 inch pie pan, spreading them evenly over the bottom and sides.

Bake for about 8-10 minutes.

Quick & Easy Homemade Chocolate Pudding (By Loren's Gem on HubPages)


  • 2 1/2 cups whole milk
  • 1/2 cup granulated white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 teaspoon fine salt
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 whole egg

For topping:

  • whipping cream
  • grated chocolate


  1. Whisk the 2 ½ cups of milk with the whole egg, white sugar, salt, cornstarch and unsweetened cocoa powder in a small mixing bowl.
  2. In a saucepan, bring all the blended ingredients to a simmer over medium-high heat.
  3. In another mixing bowl, whisk together the cornstarch, butter, and vanilla extract and add to the simmering milk mixture. Reduce the temperature to medium-low heat.
  4. Whisk constantly until the pudding comes to a full boil.
  5. As soon as the mixture starts to thicken, lower the heat (just enough to continue simmering) and continue whisking for about 2-3 minutes or until it becomes really thick.
  6. Make sure you’ll reach the bottom and sides of the saucepan when whisking so as to prevent the pudding from sticking. As you cook, it may look lumpy but as you whisk quickly and stir constantly, the lumps will just be smoothed out perfectly well.
  7. Remove saucepan from the heat.
  8. With the help of a rubber spatula, pour the warm chocolate pudding into small separate bowls.


  • If you want to eat your chocolate pudding warm, you may serve it immediately. Though if you prefer to serve them chilled, then you will need to cover the small bowls of chocolate pudding individually with a plastic wrap. This will help prevent a skin layer on top of the puddings from forming.
  • You may leave the puddings refrigerated for about 4-6 hours before serving. You may also leave them chilled on your refrigerator overnight until set and your puddings will taste even better.
  • Ideally, chocolate puddings are best served chilled and with a dallop of softly-whipped cream on top.
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