Haunted Chocolate Pudding Pie – spooky Halloween pudding pie dessert

Alright, let’s get real for a second—this Haunted Chocolate Pudding Pie is basically the easiest way to win Halloween. I’m talking about a spooky, rich, velvety chocolate pudding layered right into a crunchy cookie crust, topped off with ghostly whipped cream. Imagine the smell of cocoa filling your kitchen as the pie chills, and the fun of decorating it with little “boo” faces or candy eyeballs that make everyone grin (or scream, if you want!). It’s like Halloween magic in dessert form, but without the mess of carving pumpkins or untangling spider-web decorations. Trust me, once you taste that creamy chocolate goodness paired with the buttery crust, Halloween parties and family movie nights will never be the same again!

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 20 minutes

Ingredients

For the Main Dish:

• 1 ½ cups crushed chocolate sandwich cookies (like Oreos, about 25 cookies)
• 5 tbsp unsalted butter, melted
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 2 tsp vanilla extract

For the Topping / Garnish:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Halloween-themed sprinkles, candy eyes, or mini marshmallows (optional)

How I Make It

Step 1:

Start by making the crust. Crush the chocolate sandwich cookies in a food processor or place them in a ziplock bag and bash with a rolling pin until fine crumbs form. Mix those crumbs with melted butter until it feels like damp sand. Press this mixture evenly into a 9-inch pie dish, pushing the crumbs up slightly on the edges to form a crust. Pop this into the fridge to chill while you prepare the pudding.

Step 2:

In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt. Slowly pour in milk and heavy cream, whisking continuously to avoid lumps. Place the pan over medium heat and cook, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes. It will start to coat the back of a spoon—that’s your cue it’s ready!

Step 3:

In a small bowl, lightly beat the egg yolks. Temper the yolks by adding a few spoonfuls of the hot chocolate mixture into the yolks, whisking quickly. Then pour the yolk mixture back into the saucepan, stirring constantly. Cook for another minute—don’t stop whisking or you’ll end up with scrambled eggs!

Step 4:

Remove from heat and stir in vanilla extract. Pour the silky pudding into the chilled crust, smoothing the top with a spatula. Cover the pie with plastic wrap (press it gently on the surface to prevent a skin from forming) and place it in the fridge for at least 2 hours to fully set.

Step 5:

When ready to serve, whip the heavy whipping cream with powdered sugar and vanilla until soft peaks form. Dollop or pipe the whipped cream over the chilled pie, and add any spooky toppings you like—think candy eyes for ghost faces or mini marshmallow “mummies.”

Step 6:

Serve cold and enjoy the creepy, creamy decadence! The contrast between the crunchy crust and smooth pudding is just heavenly.

Variations & Tips

• For a boozy twist, add 1 tbsp of coffee liqueur or Kahlua to the pudding while warm.
• If you don’t have sandwich cookies, use crushed chocolate graham crackers or chocolate wafer cookies instead.
• Don’t skip tempering the egg yolks, or you could end up with scrambled bits in your pudding!
• Use full-fat dairy—it makes the pudding extra luscious and silky.
• Want extra spooky? Tint a portion of the whipped cream with black food coloring for a ghostly effect.

How I Like to Serve It

This pie is perfect for Halloween parties or after a fun night of trick-or-treating. Serve it alongside warm apple cider or your favorite spooky punch. It also makes a fantastic centerpiece for a Halloween dessert table—just add some candy eyeballs or plastic spiders on top for a little extra fright factor!

Notes

• Store leftover pie covered in the fridge for up to 3 days.
• If the crust gets soggy, try brushing the crust with melted chocolate before adding pudding to keep it crisp.

Closing: This Haunted Chocolate Pudding Pie is my go-to Halloween treat that always brings out smiles—and maybe a few playful shivers—in every bite!