Chocolate Pudding Pie With Pretzel Crust {VIDEO}
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This decadent Chocolate Pudding Pie is nestled in a crushed pretzel crust covered in a chocolate ganache and topped with fresh whipped cream. The rich chocolate custard filling pairs perfectly with the salty pretzels for a chocolate-covered pretzel pie dessert.
Sweet Chocolate Pudding Pie is the perfect recipe to add to any dessert table. It is easy to make, and it’s a real crowd-pleaser. If you love this pie recipe, be sure to try our Easy Pumpkin Pie, Upside-Down Apple Pecan Pie, No-Bake Lemonade Pie, Banana Cream Pie, and Pumpkin Cheesecake Pie!
You’ll Love Chocolate Pie With A Pretzel Crust
This is not your ordinary chocolate pie. This homemade chocolate pudding pie starts with a pretzel crumb crust lined with chocolate ganache, filled with smooth and creamy chocolate custard, and finished with fresh whipped cream.
You’re in for a real treat with this sweet and salty combo!
Pie Ingredients + Notes
Made with simple everyday ingredients, this chocolate cream pie with pudding is so easy to make. Get out your shopping list and jot these ingredients down!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pretzels – I use pretzel sticks and crush them in a food processor, but any kind works.
- Brown Sugar – Lightly pack it when measuring; it’s used in both the crust and filling.
- Butter – Use real butter (not margarine) to help hold the crust together.
- Cornstarch – Key for thickening the pudding. Measure carefully.
- Unsweetened Cocoa – Be sure it’s unsweetened since you’ll add your own sugar.
- Milk – 2% works well, but whole milk makes the pudding even richer.
- Egg Yolks – Add richness and a smooth, creamy texture.
- Bittersweet & Semi-Sweet Chocolate – Use good-quality chocolate for the best flavor.
- Heavy Whipping Cream – Whips up thick and holds its shape for topping.
- Vanilla Extract – Pure vanilla gives the chocolate great depth.
- Confectioners Sugar – Also called powdered sugar. Don’t swap for granulated sugar.
How To Make Chocolate Pudding Pie
This rich, creamy pie is easy to make—only the crust needs the oven!
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
Crust: Mix crushed pretzels, butter, and sugar. Press into a 9-inch pie pan and bake in a preheated oven.
Custard: In a saucepan, cook brown sugar, cornstarch, cocoa, salt, and milk. Stir in egg yolks and cook until thick. Remove from heat, then mix in chocolate and vanilla. Cool in a bowl of ice water.
Ganache: Pour warm cream over chopped chocolate and stir until smooth. Spread over crust and chill until set.
Assemble: Add cooled custard to crust. Cover with plastic wrap directly on the surface. Chill for 4 hours or overnight.
Top: Whip cream and powdered sugar until soft peaks form. Spread on top and garnish with pretzels or chocolate.
Slice and enjoy!
Sweet And Salty Pudding Pie FAQS
How do I know if the pie filling is set?
If the pie custard is flowing in a wavy movement from the center to the edge, it isn’t quite done yet. Keep it in the refrigerator. When it is done, the center will give you just a little jiggle, but the edges will be stable.
How do you keep a pudding pie from getting watery?
A pudding pie should be kept cool at all times. If you need to transport the pie, use a cooler bag with ice blocks. Avoid leaving it out of the fridge for too long before serving, especially in a warm kitchen.
How do I store leftover custard pie?
Any leftover pie should keep if covered with plastic wrap or foil in the refrigerator for 3-4 days.
Can I freeze it?
Cream pies can be frozen, but I do not recommend it. After you freeze it, the thawing process can cause the filling to become watery and the pie looks very unappetizing.
Pro Pudding Pie Tips
Pretzel crumbs: You will get fine pretzel crumbs with just a few pulses in a food processor. Or, a plastic zip-top bag and a rolling pin will work if you don’t have a food processor.
Make sure the crust is golden: Be sure to remove the crust from the oven when it becomes fragrant and just slightly golden brown.
Garnish: Use a bar of chocolate and a vegetable peeler to make chocolate shavings. Or you could just sprinkle some mini chocolate chips over the pie.
Chill until firm: You want your pie custard to be firm before topping it with whipped cream. For best results, plan ahead to chill for at least 4 hours or overnight.
Pretty pie slices: Use a large, sharp knife to cut the pie into slices for serving and wipe the knife between each slice for cleaner servings.
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Tools Used To Make This Chocolate Pudding Pie:
Pie Dish: This white pie dish is the perfect bakeware for creating delicious sweet and savory pies. The white dish is my choice for any holiday or family gathering, but it comes in several colors!
Food Processor: Break up the pretzels and place them in the bowl of a food processor along with the butter and sugar. Pulse to break the pretzels further and then process continuously until the pretzels are crushed until they resemble fine crumbs.
Sauce Pan: A quality saucepan is a kitchen essential.
Originally posted in November 2011. UPDATED November 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Chocolate Pudding Pie
A crust made from crushed pretzels pairs deliciously with a rich chocolate custard filling for this sweet and salty Chocolate Pudding Pie.
Ingredients
- 4 ounces (3 cups) broken pretzel sticks
- 3/4 cup lightly packed light brown sugar, divided
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup cornstarch
- 3 tablespoons unsweetened cocoa
- Pinch of salt
- 2 1/2 cups whole milk (I used 2%)
- 4 egg yolks
- 3 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 4 ounces semi sweet chocolate, chopped
- 1¼ cups + 2 tablespoons heavy whipping cream, divided
- 2 tablespoons confectioners sugar
Instructions
- Heat oven to 350 degrees F. In a food processor combine pretzels, 1/4 cup brown sugar, and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 to 15 minutes; cool.
- In a medium saucepan whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custard cools.
- While custard cools, make a chocolate ganache to cover pie crust. Place chopped semi sweet chocolate in medium bowl. Heat 1/4 cup + 2 tablespoons of heavy whipping cream in microwave about 30-40 seconds (just until boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using rubber spatula to help spread chocolate up the sides and over entire bottom of crust. Place in refrigerator or freezer until set.
- Pour custard into cooled crust with hardened ganache and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.
- Whip cream and confectioners’ sugar until soft peaks form, spread over pie and garnish with extra pretzels and chocolate shavings.
Notes
Recipe adapted from Ladies Home Journal.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 245mgCarbohydrates: 51gFiber: 4gSugar: 31gProtein: 8g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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The pie looks stunning. Just feel like diving into it!
Oh my…this must be one of those, sit down with a fork and milk and don’t bother with plates…kind of pies. Love!
This looks and sounds amazing! Definitely ‘pinning’ this to my ‘yummy’ inspiration board 🙂
Cheryl this looks great! love the salty/sweet thing going on, too!
I am making the pie today Wed do you think it will be ok to wait and serve on friday if kept in fridge. This is my first time making a PIE EVER!!!!! Thanks for the beautiful pie:)
I just made two of these and a mini sampler one for the kids and I… AMAZING!!!! Best pie ever!!!
I made this pie, and I have never gotten so many compliments! A real winner!!!!
Oh. My. Gosh. THIS!!! This is in need of being featured at every Thanksgiving table. Yeeeeeeeeeeeess!! I can’t wait to make this…or rather to eat it!
Looks like a great recipe. I love the contrast and combination of chocolate and pretzel. It is probably my favourite.
Hi,
Can you use boxed pudding mix?
Thanks.
Oh YUM!!