Chocolate Orange Pudding Pie
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!
Servings: 8 slices
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
Serving: 1serving