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Double Chocolate Pudding Pie Recipe

Double Chocolate Pudding Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 41-50 of 63

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  • on April 13, 2008

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    I always loved the cooked pudding better than the instant so I thought I'd give this a try. Homemade from scratch is some better, but I'd like to see the difference in ingredients between this recipe and the boxed because the taste, in my opinion, is similar with the exception of the more intense chocolate taste. Of course, I always prefer to cook from scratch and know exactly what's going into the pot.

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  • on April 13, 2008

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    I have tried numerous chocolate pie recipes and they never seem to set up enough. Using the gelatin was a first. I would use 2 tsp. of gelatin next time because the pie seemed to set up a little to firm. The taste was excellent. I love this recipe. Thank you Ellie.

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  • on March 17, 2008

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    This is a great fix for a chocolate craving! The only thing I did different from hers is sub 1 cup of coffee for milk. It made the chocolate stronger tasting. I also used skim milk and cool whip. I didn't have any problems with the gelatin.

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  • on February 24, 2008

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    Thanks Ellie for your wonderful recipes. This dessert is soooo satisfying and chocolaty! The first time I made it I used 1% milk as called for in the recipe and made it exactly as written. I was proud to bring it to my niece's house along with dinner as she had just lost a baby. The second time I made it I had to use rice milk because my son is milk allergic and it came out just as beautiful. And I didn't add the whipped cream to it. Easy and elegant. To the "anonymous" reviewer (1/15/07 who said it wasn't healthy, get educated, you probably overeat anyway, you wouldn't understand healthy eating. Everything in moderation, "usually, sometimes, rarely" is Ellie's motto. She isn't calling for 24 egg yolks like another chef did in a chocolate pudding recipe on Food Network. This is a healthy version of a decadent dessert!

    Like Ellie says, "I'll take a little bit of real whipped cream over chemical-laden nonfat whipped topping any day."
    Thanks again, Ellie, you rock!

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  • on January 04, 2008

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    Substituted Splenda to cut cals even more and it worked out wonderfully!

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  • on October 11, 2007

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    Easy. Delicious. Not overly sweet. Perfect for last minute guests...even if you're not a baker!

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  • on October 05, 2007

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    THANK YOU, THANK YOU, THANK YOU!!!THIS WAS GREAT!!!! A CHOCOHOLIC'S DREAM
    COME TRUE. ELIE SURE KNOWS HOW TO PACK ALOT OF FLAVOR WITH LESS CALORIES AND FAT. IT TASTED LIKE THE CHOCOLATE PUDDING MY MOM MADE WHEN I WAS A KID.
    MUCH BETTER THAN PACKAGED PUDDING.

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  • on August 25, 2007

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    This is the best chocolate pie I've had in years and I didn't have to feel guilty eating every delicious bite. I did cut the sugar in half because my husband is diabetic. It was still great. The chocolate is creamy and flavorful. Thanks for another great recipe Ellie.

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  • on May 27, 2007

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    Thanks to previous comment, I dissolved the gelatin in cold water first (no clumping. I also thought I would save calories and forget the graham cracker crust - just served as "double chocolate homemade pudding". Delicious warm (as I was sampling and good enough to serve to guests cold. Thanks!

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  • on May 12, 2007

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    great recipe that you dont have to feel guilty about

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
306
 
Carbohydrates
37 grams
 
Total Fat
17 grams
 
Saturated Fat
9.2 grams
 
Protein
7 grams
 
Fiber
2 grams
 
Sodium
242 milligrams
 
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