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Milk Chocolate Pudding Pie with Salted Peanut Crust

Sang An

Servings: 8 to 10

Rich, sweet, smooth milk chocolate pudding in a crunchy crust with a touch of salt, topped with slightly tangy whipped cream and salted peanuts.

This recipe is excerpted from Sinfully Easy Delicious Desserts. Read our review.


For the crust:

  • 1/4 cup (1 oz.) salted roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin), more for garnish
  • 2 Tbs. sugar
  • 3/4 cup (2.5 oz.) graham cracker crumbs (finely ground in a food processor)
  • 4 Tbs. (2 oz.) unsalted butter, melted
  • 3 oz. milk chocolate, finely chopped

For the filling:

  • 3 Tbs. sugar
  • 3 Tbs. unsweetened cocoa powder, preferably natural
  • 2 Tbs. plus 2 tsp. cornstarch
  • 1/8 tsp. salt
  • 2 cups whole milk
  • 7 oz. milk chocolate, very finely chopped
  • Unsweetened whipped cream, for garnish


  • Position a rack in the lower third of the oven and preheat the oven to 350°F.

Make the crust

  • Mix the peanuts, sugar, graham cracker crumbs, and butter in a medium bowl until the mixture is evenly moistened. Spread the mixture into a 9-inch pie plate and use the bottom of a glass or a custard cup to press it evenly and firmly over the bottom and up the sides of the pie plate.
  • Bake for 12 to 14 minutes, until the crust begins to set and colors slightly. If the crust puffs up while baking, press it gently back into place with the back of a fork or the custard cup.
  • Remove the crust from the oven, sprinkle the chopped chocolate over the bottom, and let the chocolate soften for 1 to 2 minutes. Using a pastry brush or the back of a spoon, spread the chocolate evenly over the bottom and up the sides of the crust. Let cool, then chill the crust until the chocolate sets, about 30 minutes.

Make the filling:

  • Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium saucepan. Add about 3 Tbs. of the milk and whisk to form a smooth paste. Whisk in the remaining milk. Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes. Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer. Scrape the hot pudding into the crust and level it with one or two strokes of the spatula. Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or overnight.
  • Top the pie with dollops or a swirl of the whipped cream, and sprinkle with the peanuts.

    medrich cookbook


Rate or Review

Reviews (2 reviews)

  • Susacon | 12/09/2019

    Crust an absolute sludgey disaster. Way too much butter. Everything slipped down into an uncookable puddle at the bottom of the pie plate. Tried 3x to depuff. Going into garbage can. Very disappointed.

  • JaneWard | 12/25/2018

    I'll have to check back in to review the taste, as we'll eat the pie later today. This is a review of the accuracy of part of the recipe itself. Crust ingredients barely filled the bottom of the pie plate and only went 1/2-inch up the side, and it was also extremely buttery as it might be if there was not enough crumb mixture. I followed the weight measures as I like to use my scale. Test kitchen should review the ingredients list and make the crust to see results. The taste of the crumb mixture is there but it would appear to need doubling to fit a pie plate as shown in the accompanying photo. Misleading or poorly written/tested.

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