Chocolate Pudding Pie Filling

This is not your box-mix chocolate pudding pie. Eighteen egg yolks, four cups of heavy cream, two types of chocolate, and a water bath make this a true French-style baked custard that happens to end up in a pie shell. The richness is almost absurd, and that’s exactly the point.

Both semi-sweet and unsweetened chocolate melt into the hot cream and milk mixture, giving the pudding a layered chocolate flavor. The semi-sweet brings sweetness and smoothness, while the unsweetened adds depth and a slight bitter edge that prevents the filling from being one-dimensional.

Dried currants folded into the chocolate custard before baking are the unexpected detail. They plump in the cream as the pudding sets, becoming little bursts of tart sweetness that cut through the richness like tiny flavor grenades. It’s a small touch that makes a big difference.

Chef Tips

• Whisk the egg yolks with sugar and vanilla before adding the hot cream. Pouring hot cream directly onto yolks without tempering scrambles them.
• The foil cover over the baking dish prevents a skin from forming on the surface during baking.
• The water bath keeps the custard cooking gently and evenly. Without it, the edges overcook before the center sets.
• Chill the pudding thoroughly before transferring to the pie shell. Warm pudding softens the crust and won’t hold a clean slice.

Variations

• Replace currants with brandied cherries for a Black Forest-inspired twist.
• Top with whipped cream and chocolate shavings before serving.