Green Chile Chocolate Pudding Pie

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Overhead image of a Green Chile Chocolate Pudding Pie on a counter with fresh chiles and a cup of coffee.

Are you giving me side-eye right now? Iโ€™m pretty sure I know what youโ€™re thinking. This is weird. Youโ€™re not wrong; putting green chiles in chocolate pudding is weird but itโ€™s also really cool and interesting.

I think weโ€™re all pretty used to the idea of spice and chocolate together. But itโ€™s usually more like chipotle pepper or Ancho chile pepper, not green chiles, which arenโ€™t really all that spicy at all.

This is another New Mexico-inspired dessert. When we had dessert at the Santa Fe Cooking School one of the desserts had butterscotch with diced green chiles. I loved the combination of sweet, rich with the pieces of green chile so I took that idea and made this.

Overhead image of ingredients for Green Chile Chocolate Pudding Pie on a counter.

Prepped unbaked pie crust.

I combined it with my craving to consume all the cold desserts in the entire world right now. Lately Iโ€™ve been in the mood to make (and eat!) something that can be made ahead, put in the fridge and still be great for later.

My biggest challenge was trying to get that green chile flavor in the pudding without actually having to eat bits of chile because I think that might be disgusting and Iโ€™m big on super smooth pudding. Itโ€™s the only way pudding should be! And then it dawned on me: STEEP DAT MILK, DUH!

Chile-flavored milk is being strained into a bowl.

Close up image of Green Chile Chocolate Pudding Pie with whipped cream topping.

It worked splendidly. I made this pie a few times. The first time, I added one Anaheim chile and half of a jalapeรฑo. It was pretty SPICY! DANG! I ended up trying it a second time but was actually out of jalapeรฑos so I just added two Anaheim chile peppers and I liked it a million times more. It has lots of pepper flavor but not a lot of heat, just a hint.

Pudding pies are tricky because I usually prefer my pudding pretty loose. I donโ€™t like it overly corn-starchy but with pies it has to be firm enough to be cut into a slice. This walks that very fine line of being slice-able but not overly cornstarch-y! The eggs help with this, too and yet itโ€™s not super egg-y either which I love.

I hope this weekend youโ€™ll find time to get weirdโ€ฆitโ€™s the only way to be.

Pie with a slice cut out.

4.80 from 5 votes

Green Chile Chocolate Pudding Pie

Prep: 30 minutes
Cook: 55 minutes
Total: 1 hour 25 minutes
Servings: 8 slices or 1 (nine-inch) pie

Equipment

Ingredients 

Pie

Whipped Cream Topping:

Instructions 

  • Start by blind-baking your pie crust. Preheat the oven to 400 degrees F. Roll out the pie crust (if you need more detailed instructions, consult the Pie 101, link is above), place it in your pie shell and crimp the edges. Brush the edges with egg wash. Spray a sheet of parchment with cooking spray and nestle it (spray side down) into the pie crust. Pour in raw rice, dried beans or pie weights. Transfer to the oven to bake for 20 minutes, until the edges are lightly golden brown. Carefully lift up the parchment, removing it from the pie shell. Turn the ovenโ€™s heat down to 300 degrees F and bake the pie crust for an additional 20 minutes, until the shell is evenly golden brown. Set aside to cool completely.
  • In a medium saucepan, add the milk, sugar and chopped Anaheim chiles. Heat the milk, stirring occasionally, until very hot (160 degrees F). Immediately turn off the heat, cover the pan and allow to steep for 30 minutes. After the milk has steeped, weโ€™re gonna blend it, this will really intensify the chile flavor! If you have an immersion blender, feel free to use it to blend up the chile and milk mixture. If you donโ€™t own one, transfer the milk mixture to a blender and pulse until blended. Run the milk through a strainer and discard the pepper bits. The color of the milk should be a pale green colorโ€”give it a taste. It should taste sweet and have a strong flavor of chile. Transfer it back to the saucepan.
  • In a medium bowl, whisk together the cocoa powder, corn starch and salt. In a steady stream, slowly incorporate the heavy cream, whisking the entire time until itโ€™s super smooth. The appearance will almost be fudge-like. Add the egg yolks and stir once more until smooth.
  • Reheat the steeped milk to very hot (160 degrees F). Next, weโ€™re gonna temper the egg mixture. Add about a 1/4 cup (you can eyeball this measurement) of hot milk to the chocolate/egg mixture and stir. Add one more 1/4 cup of hot milk and whisk again. Add all of the egg/milk mixture to the saucepan and heat to 175 degrees F and cook for two minutes, whisking the entire time. By this time the pudding should have thickened quite a bit.
  • Pour the pudding through a sieve into the cooled pie shell. If you like pudding skin, then I donโ€™t understand you but itโ€™s fine. If you hate pudding skin, then I totally understand you. Place a sheet of plastic wrap on the puddingโ€™s surface to prevent skin from happening. Transfer the pie to the fridge to set for about 2 hours to 4 hours. When youโ€™re reading to serve, pour the heavy cream and powdered sugar in a stand-up mixer with the whisk attachment; whip until soft peaks form. Pour the whipped cream atop the pie and smooth it all around all pretty-like. And then slice it up and serve.

Nutrition

Serving: 6g | Calories: 533kcal | Carbohydrates: 53g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 141mg | Sodium: 474mg | Potassium: 297mg | Fiber: 3g | Sugar: 35g | Vitamin A: 991IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Pie
Cuisine: American, New Mexio-Inspired
Like this Recipe? Please Rate & comment below!
Close up of a slice of Green Chile Chocolate Pudding Pie on a plate.

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4.80 from 5 votes (2 ratings without comment)

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20 Comments

  1. 5 stars
    Where do I use the chopped dark chocolate in this recipe? I see it in the list of ingredients but donโ€™t see it called for in the instructions. Is it a garnish?