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–+ servings

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Chocolate pudding pie with Nutella cream

A buttery crust filled with homemade chocolate pudding filling, topped with a whipped Nutella cream. This is so delicious and always very well liked. The recipe makes one 9-inch pie.
Prep 30 minutes
Cook 40 minutes
Chill 4 hours
Total Time 5 hours 10 minutes
Servings 8

Ingredients 
US | M

Pie dough
  • 1 3/4 cups all purpose flour
  • 9 tablespoons unsalted butter cut into small cubes and chilled
  • 1/4 teaspoon salt
  • 3-5 tablespoons ice cold water
Chocolate pudding
  • 1/4 cup cornstarch
  • 1/3 cup white granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground coffee
  • 3 cups whole milk
  • 4 oz bittersweet chocolate finely chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
Whipped cream
  • 1 1/4 cups heavy cream
  • 3-4 tablespoons Nutella
  • 1/3 cup toasted peanuts chopped
  • chocolate shavings

Instructions

Make pie dough
  • In a food processor combine flour, salt and butter. Pulse until the mixture is crumbly. Add water tablespoon by tablespoon and mix it in. You want the dough to stick together if you pinch it, so test it after each added tablespoon. Once the dough is clumpy, transfer it to a (very lightly floured) working surface. Form it in a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Roll out the dough on a slightly floured surface. Roll it out in all directions, from the center outwards, into a 11-inch (28-cm) round. Transfer to a greased pie plate and trim the edge.
  • Prick the bottom and sides of the pie shell and chill for 15-20 minutes in the freezer, at least 30 minutes (or even overnight) in the fridge. When you are ready to bake, heat the oven to 180°C (375°F) with a baking sheet in the middle of the oven.
  • Line the shell with foil and fill with (baking) beans. Blind bake until the edge is golden, about 10-15 minutes. Remove the foil and beans and bake for another 15 minutes (or more), until the shell is golden all over. Cool shell.
Chocolate pudding
  • Place chopped chocolate, vanilla and butter in a large heatproof bowl. Set aside.
  • In a heavy saucepan set over medium heat, whisk cornstarch, sugar, cocoa powder and salt. Slowly whisk in milk and bring the mixture to a boil, whisking constantly. Boil for two minutes until the mixture thickens.
  • Remove from heat and pour it over the chocolate. Stir the ingredients until the chocolate and butter are completely melted. Pour the filling into cooled pie shell, cover the surface with plastic wrap (to prevent a skin from forming) and chill for at least 3-4 hours.
Whipped cream
  • Beat the cream until it barely holds soft peaks. Add the Nutella and gently beat the cream until the Nutella is fully incorporated. Spread the whipped Nutella cream over chilled pie, as evenly as you can.
  • Top with chopped toasted peanuts (optional) and chocolate shavings. Serve.

Notes

Keep leftover pie in the refrigerator and eat it within 2-3 days. 
This recipe is adapted from Gourmet.