Poppy's Chocolate Puddin' Pie Recipe - Allrecipes.com
Poppy's Chocolate Puddin' Pie Recipe

Poppy's Chocolate Puddin' Pie

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"Old family recipe for the simplest, best, real pie (or puddin' if you don't feel like making crust)."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. In 2 quart saucepan, sift and mix together flour, cocoa, 2/3 cup sugar and salt. Whisk in milk. Over medium heat, and stirring constantly, cook until it reaches pudding thickness. Remove from heat.
  2. Very quickly beat in egg yolks, 1 teaspoon vanilla and butter; beating briskly until completely mixed and smooth. Cool in pan.
  3. Pour into baked, cooled pie shell. Top with meringue.
  4. Meringue: chill beaters and bowl. Preheat oven to 375 degrees F (190 degrees C).
  5. With electric mixer on high, beat 3 egg whites and 1 teaspoon of vanilla extract to stiff peaks. While still beating egg whites, add 10 tablespoons sugar, one tablespoon at a time.
  6. Spread meringue over pie, and bake at 375 degrees F (190 degrees C) for 12 minutes or until meringue turns pale brown. Remove from oven. Place on level, draft-free area at least 30 minutes to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2004

I was looking for a pie I could make with what I had on hand. So I did this one. It is great. Eight people inculding myself all loved this pie. The only thing I changed was I added 2 extra tablesooons of sugar to the pudding.

Most Helpful Critical Review
Feb 14, 2007

This pie did NOT work for me either. It was not even near thick enough and I went past pudding consistancy. I didn't like the taste either. Not enough sweet and chocolate taste and it just wasn't worth the work.


8 Ratings

Oct 12, 2004

I made this last week for my boyfriend, and he liked it so much that he shared it with his mom and sister. Tonight, I made one for each of them...it was a hit. Thanks!

Oct 12, 2004

This pie doesn't taste bad, but it's not amazing. The centre is nothing but ordinary chocolate custard. It loses any points for simplicity because of the effort you have to go into to make the meringue. However it's good because it doesn't use real chocolate so you can use the cocoa you have on hand. I think if you are going to spend time making meringue for a pie you might as well make a good centre for it. The custard isn't really worth it. But it's good just as custard.

Dec 27, 2004

Didn't work to well for me. Part of the problem might be the phrase "Over medium heat, and stirring constantly, cook until it reaches pudding thickness". Pudding thickness BEFORE setting, or AFTER. I'm guessing AFTER, since before still ended up being a soupy (though pretty tasty) mess.

Apr 03, 2004

This pie was really good, but I dipped my pinkie in to test it before eggs, etc were added and decided it needed about 4-5 tablespoons more sugar. Just a suggestion in case your taste calls for more or less. Any pudding that doesn't fit in the pie shell is great with vanilla ice cream.

Aug 29, 2002

This pie is great! Very easy and delicious.I used cool-whip instead of meringue.

Dec 21, 2008

I just made the pudding. It was great while still warm, but upon cooling picked up a very weird smell and aftertaste....I think it's the egg yolks. I would make this again, but without the egg yolks.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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