Creamy Chocolate Pudding in a Crumb Crust
This is a simple, comfort food dessert. Creamy chocolate pudding nestled in a crisp and crumbly crust. Eat with a spoon curled up in a chair and it is as comforting as a hug. This recipe uses our Easy One Pot Chocolate Pudding poured into a crumb crust.
We had intended to use a chocolate cookie crust but ran out of our favorite Nabisco Famous Chocolate Wafersand had to use part graham crackers. We actually loved the result. Not only for the visual contrast, which you can see in the image, but also for the way the earthy graham crackers set off the creamy chocolate filling flavor-wise. Above you can see the pudding pie unadorned. Read Tips for Handling Crumb Crusts for a tutorial. Note that this crust is chilled and not baked. No need to turn on oven. Also take care when whipping the cream for the topping; you want it to be silky smooth.
- 1 cup finely ground chocolate cookie crumbs made from Nabisco famous Chocolate Wafers
- ½ cup finely ground graham crackers
- 5 tablespoons unsalted butter, melted
- Sweetened whipped cream, optional
- Dark chocolate shavings, optional
- For the Crust: Combine chocolate cookie crumbs and graham cracker crumbs in a bowl, add melted butter and stir to combine. Press into a 9 ½-inch deep-dish pie plate creating an even layer on the bottom and the sides, bringing all the way up to the top. Refrigerate while you make the pudding.
- For the Pudding and Topping: Make the pudding according to the directions. As soon as you whisk in the vanilla, pour into crust. Refrigerate until set, at least 4 hours. Top with whipped cream and shaved chocolate if desired and serve immediately.
The image above is from our Comfort Food segment on The Better Show. We polled our Bakepedia community and you all said puddings of all sorts of what you want to comfort you. That’s Rice Pudding and Bread Pudding in the rear of the table. These were styled by our new Bakepedia assistant Naseem Kapdi.