Name: Chocolate Pudding Pie
Yield: 8 servings
Ingredients: 2 Tbsp. granulated sugar; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 2⅔ cups all-purpose flour, plus more for dusting; 1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces; ½ cup sugar; 3 Tbsp. unsweetened cocoa powder, preferably Dutch-process; 2 Tbsp. cornstarch; 2 large eggs; 2 large egg yolks; 2½ cups whole milk; 1 tsp. vanilla extract; ½ tsp. kosher salt; 4 oz. bittersweet chocolate, chopped; 1 tsp. unflavored powdered gelatin; 2 cups heavy cream; 2 Tbsp. sugar; 2 tsp. vanilla extract; 1 tsp. kosher salt; Unsweetened cocoa powder, preferably Dutch-process (for serving; optional)

Overhead shot of chocolate cream pie with flaky crust chocolate pudding and mounds of whipped cream dusted with cocoa.

Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.

Recipe notes