Gluten Free Chocolate Pie Schär

Chocolate Pudding Pie


Whether for a holiday or just because, this Chocolate Pudding Pie is the perfect dessert to make any time feel special.


2 packages Biscotti con Cioccolato
2 1/4 cups whole milk
1/2 cup sugar
3 tbsp unsweetened cocoa powder
2 tbsp corn starch
1/4 tsp salt
2 eggs
140 g chocolate chips, semi sweet
2 tbsp (pieces) butter
1 tsp vanilla extract
2 cups whipped cream


  • Preheat the oven to 175 °C .
  • In a food processor, place 5 sleeves (25 pieces) of cookies and pulse until a fine crumb. Continue pulsing until it begins to stick together, around one minute in total.
  • Dump crumbs into a nine inch pie plate and press to the bottom and sides. Bake crust for 10 minutes, until starting to brown. Remove from oven and set aside.
  • In a medium saucepan, combine milk, sugar, cocoa powder, cornstarch, and salt, and bring to a boil over medium heat, whisking constantly.
  • Reduce the heat to low and simmer, continuing to whisk, for 2 minutes, until the pudding begins to thicken.
  • Whisk the eggs in a medium bowl. Add a cup of the hot milk mixture slowly while whisking. Pour this mixture into the saucepan with the remaining milk mixture.
  • Cook the pudding, continuing to whisk, until it comes to a boil. Let boil, while whisking, for one minute.
  • Put the chocolate, butter, and vanilla into a medium bowl. Strain the pudding using a fine mesh strainer over the chocolate and butter.
  • This removes any possible cooked egg pieces. Whisk everything until the chocolate and butter are melted and evenly incorporated.
  • Pour pudding into the pie crust. Chill in the refrigerator for one hour and up to two days.
  • Top with whipped cream before serving.