You’ll LOVE making and eating this delicious chocolate treat, and it’s no bake and so easy to make too! We all have those days in life when only a good ol’ chocolate pie or chocolate tart will do. Something decadent, chocolatey, and above all satisfying. At least I do. Like a simple chocolate tart made with chocolate pâte sucrée (chocolate tart dough), or a classic chocolate pudding or a creamy chocolate cremeux. And if it’s a no bake dessert, even better. If you’re on the lookout for that ultimate no bake chocolate pudding pie, then you’ve come to the right place! This is about as luscious, creamy and decadent as a chocolate pie will ever be. When I started this blog a few years ago, I shared a recipe for my favorite chocolate pudding popsicles. The pictures were terrible and didn’t do justice to the recipe, so while I was redoing the pictures for that post, I realized just how silky smooth and creamy that chocolate pudding was and that it would make the perfect chocolate pie filing. So after a little tweaking and experimenting, I came up with this irresistibly decadent No bake Chocolate Pudding Pie with Raspberries!
This chocolate pudding pie has a hidden surprise element!
But here’s another reason why you’ll love eating this no bake chocolate pudding pie. This chocolate pudding pie actually pops and crackles in your mouth as you eat it, because I added popping candy (also known as pop rocks) to the crust! Imagine how surprised your guests will be, when they bite into a slice of this delectable pie and it starts fizzing and popping and crackling in their mouths? 🙂 This is one idea behind my Secret Layer Cakes cookbook too. All the cakes and desserts in that book come with a surprise layer and one of those surprise elements is popping candy, just like in the pie crust in this recipe. I used unflavored popping candy here, but you can use a flavored kind, like strawberry for example. This no bake chocolate pudding pie actually pops and crackles in your mouth as you eat it, because I added popping candy (also known as pop rocks) to the crust!
How to incorporate popping candy into this chocolate pudding pie
Popping candy (pop rocks) is carbonated candy. They are filled with pressurized CO2, which gives rise to that exploding sensation in your mouth when the candy dissolves in your mouth. But one technical problem with adding popping candy to cookie crusts is that the melted butter and moisture in the crust can start melting the popping candy right away and you quickly lose the “pop”. To prevent this, I mixed the popping candy with melted and cooled chocolate and then folded this into the crust. This minimizes the candy popping ahead of time, and that pop should last for up to 48 hours (best served within 24 hours). When I used to live in Australia, I was able to find cocoa butter coated popping candy, and that would be the best option since they last longer in desserts like this without losing their pop. But those are much harder to find in the US, so you can stick with regular pop rocks and simply follow the steps in this recipe to coat them with melted and cooled chocolate. However, if you can’t find popping candy, simply leave it out. This no bake chocolate pudding pie tastes heavenly even without it, and while that crackling sensation as you bite into the crust does add a really nice surprise element to elevate the dessert, it’s not the most integral part in this recipe. I added a layer of fresh raspberries to the bottom of the pie, because I love raspberries, plus chocolate and raspberries are obviously a perfect match (like I sometimes do with this luscious Parisian hot chocolate recipe where I add raspberry whipped cream). That fresh, fruity flavor of raspberries is also a great contrast against the rich, creamy chocolate filling. Make sure to be very gentle when you mix the popping candy into the chocolate and crust. If the candy breaks open, it’ll lose the CO2 and hence, the “pop”. Gently press the crust in to the pie/tart pan. Then freeze the crust (can be frozen for 24 hours). Once you’ve made the luscious chocolate filling, let it cool down. Remember to whisk it frequently, so that it doesn’t form a skin on top (because of the cornstarch). You want the filling to be silky smooth. Next, add the raspberries on the frozen pie base, followed by the cooled chocolate filling. Cover and let it sit in the refrigerator for about 4 hours. This no bake chocolate pudding pie is best eaten within 24-48 hours. Just before serving, top it with whipped cream, more fresh raspberries and a chocolate drizzle. This really is the best chocolate pudding pie that I’ve ever had, and it’s no bake to boot. Can’t get any better than that!
No bake chocolate pudding pie recipe video
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