Black Bottom Chocolate Pudding Pie
If you love chocolate, this Black Bottom Chocolate Pudding Pie is for you! We’re talking about a chocolate crust filled with a rich layer of homemade chocolate ganache, a thick and fluffy chocolate pudding filling, Cool Whip, hot fudge, and mini chocolate chips.
Basically, chocolate on chocolate on chocolate!
And the best part? This pie is incredibly easy to make. There’s no complicated homemade pie crust and no baking required. We’re starting with a premade chocolate crust and using instant chocolate pudding to keep things simple.
The secret that makes this pie extra special is that black bottom layer of chocolate ganache. It takes just two ingredients and a few minutes to make, but it adds an incredibly rich, fudgy layer underneath the light and fluffy chocolate filling.
Make this one ahead of time because it needs at least 4 to 6 hours in the refrigerator to set. Trust me, it’s worth the wait!
Ingredients
Chocolate Ganache
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips
Chocolate Pudding Filling
3 cups heavy whipping cream
1 family-size package instant chocolate pudding mix
1 teaspoon vanilla extract
Pinch of salt
For the Pie
1 premade chocolate pie crust
Cool Whip, for topping
Hot fudge sauce, for topping
Mini chocolate chips, for topping
Directions
Add 1/2 cup heavy whipping cream to a small saucepan over medium-low heat. Heat the cream until it is hot but do not let it come to a boil.
Place 1 cup of semi-sweet chocolate chips in a heat-safe bowl.
Pour the hot heavy whipping cream over the chocolate chips and allow the mixture to sit untouched for 2 to 3 minutes.
Stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and shiny.
Pour the chocolate ganache into the bottom of the premade chocolate pie crust and spread it into an even layer.
Place the crust in the refrigerator for 20 minutes to allow the ganache to cool and begin to set.
In a large mixing bowl, combine 3 cups heavy whipping cream, the family-size package of instant chocolate pudding mix, vanilla extract, and a pinch of salt.
Using an electric mixer, beat for 1 to 2 minutes, or until the mixture becomes thick, fluffy, and mousse-like.
Spoon the chocolate pudding mixture over the chilled ganache layer and spread it evenly.
Return the pie to the refrigerator for another 20 minutes.
Spread Cool Whip over the chocolate pudding layer.
Drizzle hot fudge sauce over the top and sprinkle generously with mini chocolate chips.
Refrigerate the finished pie for at least 4 to 6 hours before slicing and serving.
It's All About That Black Bottom
The layer that takes this chocolate pudding pie to the next level is the homemade chocolate ganache hiding underneath the filling.
And don't let the word ganache make you think we're doing anything complicated!
All you need is heavy whipping cream and semi-sweet chocolate chips. Heat the cream until it's nice and hot without letting it boil, pour it over the chocolate, and then leave it alone for a couple of minutes.
After 2 to 3 minutes, start stirring. It may not look like much at first, but keep going and suddenly you'll have a gorgeous, smooth, shiny chocolate ganache.
Pour that right into the chocolate crust and you've got your black bottom!
Heavy Cream Makes the Filling Extra Rich
Instead of preparing the instant pudding with milk, we're using heavy whipping cream.
This completely changes the texture of the filling. As you beat the pudding mix and heavy cream together, it becomes incredibly thick, fluffy, and almost mousse-like.
The vanilla adds a little extra flavor, while just a pinch of salt helps balance all that sweetness and chocolate.
You only need to beat it for about 1 to 2 minutes. Once it's thick and fluffy, it's ready to go right over your chilled ganache.
Give This Pie Time to Chill
The hardest part of this entire recipe is waiting to eat it!
Even though we're chilling the individual layers as we assemble the pie, I recommend giving the finished pie at least 4 to 6 hours in the refrigerator before serving.
That gives everything plenty of time to get cold and firm up, making it much easier to slice.
You could even make this pie the night before and let it chill overnight.
When you're ready to serve, you'll cut through fluffy Cool Whip, creamy chocolate pudding, rich chocolate ganache, and that crunchy chocolate crust in every single slice.
Rich, decadent, incredibly chocolatey, and SO easy. If you're looking for a simple dessert for the chocolate lovers in your life, this Black Bottom Chocolate Pudding Pie is going to be hard to beat!
