Zebra Cream Pie (Chocolate and Vanilla Pudding Layers)
Sneak Preview: This striped chocolate and vanilla pudding pie is as fun to make as it is to slice. Layered inside a chocolate crumb crust and chilled until set, this zebra pie uses a microwave pudding method for silky texture with no double boiler needed. Includes a video showing how to layer the stripes.
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If you’re craving a fun dessert with familiar flavors but a playful twist, this Zebra Pie delivers. Each time you make it, the striped layers turn out a little different—just like a zebra’s unique pattern. You won’t know exactly what it looks like until you cut that first slice… and that’s half the fun.
What Makes This One Worth Sharing
- Tastes like chocolate cream pie—with a playful twist in every slice
- No-fuss store-bought crust makes slicing (and serving) easy
- Silky microwave pudding means no tempering, no double boiler, no lumps
Ingredients and Substitutions
- CHOCOLATE CRUMB CRUST: Store-bought is easiest to slice cleanly, but graham cracker or homemade crumb crusts also work.
- BITTERSWEET CHOCOLATE: Use any dark chocolate that melts well—chips, chunks, or chopped bar.
- MILK: Whole milk gives the richest texture, but 2%, almond, oat, or coconut milk can be substituted.
- SUGAR: White granulated sugar works best for smoothness.
- FLOUR: Used to thicken the pudding—no cornstarch needed.
- EGG YOLKS: Adds richness and structure. Save the whites for meringue or another recipe.
- BUTTER + VANILLA: Stirred in at the end to enhance flavor and texture.
- HEAVY CREAM, POWDERED SUGAR, VANILLA: For whipped cream topping; or use Cool Whip if preferred.
- CHOPPED CHOCOLATE (optional): Sprinkle over the top for garnish.
Step-by-Step for Making the Pie Filling
➊ Microwave the chocolate and set it aside.
➋ Blend the milk, sugar, flour, salt, and yolks.
➌ Microwave the mixture, whisking often, until thick.
➍ Stir in butter and vanilla, then divide in half.
➎ Mix melted chocolate into one half.
➏ Let both fillings cool briefly.
➐ Layer the fillings in the crust, alternating vanilla and chocolate.
➑ Cover, flatten gently, and chill at least 4 hours.
💡 Tips That Make a Difference
- Blend the filling for a smooth start, then microwave for 6–9 minutes, whisking often. Keep cooking if it isn’t thick—it should coat a spoon.
- Microwave ovens vary. Don’t worry if you overcook the filling—just whisk well and strain to remove lumps.
- The filling thickens more as it cools. If the chocolate portion gets too stiff to spread, whisk in a little milk.
- Chill the pie at least 4 hours before slicing. If it’s too soft, the stripes will blur along the edges.
- Prefer the stovetop? A double boiler will work—just stir constantly to avoid scorching.
Plan ‘B’
If your layers blur or the filling shifts, take a knife and gently swirl the cream like you meant to do it all along. Call it Chocolate and Vanilla Pudding Swirl Pie—no one will know the difference.
Zebra Cream Pie (Chocolate and Vanilla Pudding Layers)
Video
Ingredients
- 1 prepared chocolate crumb crust (I use store-bought)
Cream Filling:
- 2 ounces (56 g) bittersweet chocolate
- 2 cups (454 g) of milk
- ¾ cup (150 g) sugar
- ⅓ cup (40 g) flour
- ⅛ teaspoon salt
- 3 large (54 g) egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup (227 g) cold heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- finely-chopped chocolate for garnish optional
Instructions
Cream Filling:
- Melt 2 ounces (56 g) bittersweet chocolate in a microwave-safe bowl at 50% power for 2 minutes, stirring once. Set aside.
- Blend 2 cups (454 g) of milk, 3/4 cup (150 g) sugar, 1/3 cup (40 g) flour, 1/8 teaspoon salt, and 3 large (54 g) egg yolks until smooth.
- Pour into a 2-quart microwave-safe bowl. Microwave on HIGH for 5–9 minutes, whisking after minute 4 and each minute after, until thick and creamy. (If not thick, keep adding time until it thickens. Microwave ovens vary wildly.)
- Whisk in 1 tablespoon butter and 1 teaspoon vanilla extract.
- Pour half into the bowl of melted chocolate and stir until smooth. Let both puddings cool 5–10 minutes before assembling.
Assembling the Pie:
- Pour half of the vanilla pudding into 1 prepared chocolate crumb crust and spread it evenly
- Add half the chocolate pudding into the center and spread gently, leaving a vanilla border.
- Repeat with the remaining vanilla and chocolate, creating a slight mound.
- Cover with plastic wrap and gently press to level the top. Chill at least 4 hours before serving.
Whipped Cream Topping:
- Beat 1 cup (227 g) cold heavy cream and 1 teaspoon vanilla extract until soft peaks form.
- Add 2 tablespoons powdered sugar and continue beating to stiff peaks.
- Spread over chilled pie and garnish with chopped chocolate, if desired.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs About Zebra Pie
Yes. It firms up significantly as it cools, especially after chilling in the fridge.
Yes—one box each of chocolate and vanilla pudding mix will work, but the flavor and texture won’t be quite as rich.
Final Thoughts
This is the kind of dessert that brings smiles before the first bite. Whether your stripes turn out crisp or swirl into abstract art, the familiar chocolate and vanilla flavors always deliver. If you enjoy making cream pies, you might also like my Speedy Microwave Chocolate Cream Pie or this Microwave Pastry Cream that’s perfect for Banana or Coconut Cream Pie.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.