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This super simple chocolate orange pudding pie is filled with delicious chocolate orange pudding, spooned in a pretzel crust, and topped with whipped cream. It’s the perfect sweet and salty bite!
It wasn’t until a few years ago that I actually appreciated the whole chocolate orange combination. The flavor turned me off after my husband insisted I try a chocolate orange.
You know, those weird things you buy and then slam against the table, and then they fall apart into chocolate orange segments?
Not only fun. But delicious. Especially when you buy dark chocolate.
This pie is a twist on my newfound love of the orange and chocolate combination. It’s a salty pretzel crust filled with an easy homemade chocolate orange pudding and topped with whipped cream.
I even saved a little of the topping to sprinkle on top. If you want to get extra fancy, you can sprinkle it with cocoa powder as well.
Are you looking for another spin on pudding pie? Try my Amish Peanut Butter Pie.
Ingredients needed
- Homemade pretzel crust – mine is made of crushed pretzels, butter, sugar, and orange zest.
- Brown sugar – use light or dark brown sugar, or in a pinch, use granulated sugar.
- Cornstarch
- Unsweetened cocoa powder
- Whole milk – the added fat in whole milk makes for a rich and creamy pudding.
- Unsalted butter
- Orange extract – add more or less depending on how strong of an orange flavor you’re looking for. Remember, there is orange zest in the crust as well.
- Kosher salt
- Whipped cream – you can make homemade whipped cream or use something like Cool Whip.
How to make chocolate pudding pie
What I love most about making pudding pie is how easy it is to put together! This version combines a sweet and salty pretzel crust with homemade chocolate orange pudding, which is the perfect flavor combination.
- Press the ingredients into a 9-inch pie dish to make the crust. Bake until set, and let it cool while you prepare the pudding filling.
- Whisk together sugar, cornstarch, and cocoa powder.
- Set over medium-high heat and slowly pour in whole milk.
- Continue whisking until boiling, and the mixture becomes thick.
- Remove from the heat and whisk in butter, orange extract, and kosher salt.
- Let cool slightly, and pour in your prepared pie crust.
- Let set up for at least an hour in the refrigerator, and then top with whipped cream.
My Pro Tips
Chocolate Orange Pudding Pie Recipe Tips
Use salted pretzels for the crust to get the perfect balance of sweet and salty.
My favorite orange extract is by Neilsen Massey.
Use a lightly sweetened homemade whipped cream or something storebought like Cool Whip. Dream Whip could also work well here.
Short on time? Use store-bought stovetop chocolate pudding mix.
If you don’t like pretzels, you can use a graham cracker crust.
More pie recipes
Chocolate Orange Pudding Pie
Ingredients
For pretzel crust:
- 2.5 cups finely crushed pretzels
- ¾ cup unsalted butter, melted
- ¼ cup brown sugar
- 2 teaspoons orange zest
For filling:
- ½ cup dark brown sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 2.75 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon orange extract, (more can be used, if desired)
- ¼ teaspoon kosher salt
- 2 cups whipped cream
Instructions
For crust:
- Preheat oven to 350 degrees F.
- Using a food processor, crush your pretzels until they reach the consistency of graham cracker crumbs. Add pretzel crumbs to a medium mixing bowl.
- Pour in melted butter, dark brown sugar and orange zest. Mix until completely combined.
- Press into 9-inch pie dish and bake for 10 minutes.
- Cool until crust reaches room temperature.
For filling:
- In a medium sized saucepan set over medium-high heat, whisk together, sugar, cornstarch and cocoa powder.
- Slowly whisk in milk to combine.
- Continue whisking until the mixture starts to boil. As the mixture boils it will start to thicken.
- Keep cooking and whisking until the mixture is thick enough to coat the back of a wooden spoon.
- Once thick, remove the pudding from the stove and stir in butter, orange extract and salt.
- Let thickened mixture cool slightly and then pour into the prepared pie pan. Spread out evenly and cool in the refrigerator for at least one hour, or until firm.
- Shortly before serving, top with whipped cream.
- Store pie covered in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am with you on the chocolate orange combo. I had not really ever tried it until a few years ago and NOW I really like it! You had me at the pretzel crust 🙂
I want to dive in face first right now!!
Orange and chocolate is one of my favorite combinations! Love that you used the zest in the crust – nice touch.
Mmmm… chocolate and orange is certainly a winning flavor combination! Looks amazing!
Love the combination of orange and chocolate, and the pretzel crust is genius!
Chocolate and orange are made to go together. And love the idea of a pretzel crust!
You had me at chocolate. Your photos are stellar. Love Anolon, they have such amazing products.
Anolon is the best, love their cookware. I’ll definitely be checking out your recipe soon!