Fun Zebra Pie: A Chocolate and Vanilla Pudding Pie with Stripes

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Sneak Preview: This Zebra Pie is a fun layered chocolate and vanilla pudding pie recipe inside a dark chocolate crumb crust. A video is included to show you how to make the stripes.

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This zebra pie will fill the bill if you want a fun dessert with a familiar taste but a unique look. Like zebras, which each have a one-of-a-kind stripe pattern, this pie looks different every time you make it. 

You never know exactly what to expect. It’s part of the fun of slicing into the uncut pie.

Three Reasons Why Zebra Pie Is So Much Fun

  1. In the same way, chocolate and vanilla-swirled ice cream taste mostly chocolate; this pie tastes mostly like a chocolate pie.
  2. Use a store-bought crumb crust; it’s the easiest to serve and still tastes good.
  3. Make the filling with a microwave to avoid the need for a double boiler, tempering eggs, and constant stirring.

How Many Layers Should I Make?

After reading about a zebra cake at The Whimsical Cupcake, I imagined a pie with 12-15 layers, but that was unrealistic.

The number of layers makes a difference in the final appearance. Take your pick. I think more layers make the pie look more zebra-like.

Nine or ten layers seem to be the limit. If you try to do more, at least some of the layers will be so thin they are indistinguishable.


The Best Crust for Zebra Pie

A store-bought chocolate crumb crust makes this pie so much easier. A store-bought crust also makes getting a slice of pie out of the pan cleanly much easier.

If you can’t find a pre-made chocolate crumb crust or would rather make it yourself, try this Chocolate Cookie Crumb Crust Recipe from Serious Eats. The Dutch chocolate and salt contribute to an unforgettable taste treat. You’ll want to eat the cookie crumbs straight up.

A graham cracker crust, either homemade or storebought, will also work.


How To Make the Cream, Pudding, or Pie Filling in a Microwave

using a blender to combine ingredients for the fillingPin
Combine 2 cups of milk, sugar, flour, egg yolks, and salt in a blender. Blend until smooth.
transferring cream mixture from blender to microwave-safe bowl for cookingPin
Pour the cream mixture into a microwave-safe glass pitcher or bowl.
microwaving cream mixturePin
Microwave milk mixture on HIGH for 5 minutes.
whisking pudding as it cooksPin
Whisk briskly after 5 minutes and every minute thereafter.

If you forget to stir and the pudding cooks completely, whisk it as well as you can. Then, push the pudding through a sieve to ensure there are no lumps.

adding butter and vanilla to cooked creamPin
Add one tablespoon of butter and one teaspoon of vanilla. Whisk.
adding melted chocolate to one half of pudding mixturePin
Divide the cooked filling in half. Add melted chocolate to one of the halves.
Allowing the pudding to cool after whisking.Pin
Allow the filling to cool for about 5-10 minutes. Proceed to assemble your pie.

Tips for Making the Cream Filling

Note: If desired, substitute a chocolate pudding mix and a vanilla pudding mix for this scratch recipe.

  1. Assemble the cream filling in a blender. When cooked in the microwave, the result is a lump-free, silky-smooth texture in 6-7 minutes.
  2. Keep cooking if the custard is not thick after 6-7 minutes. Microwave ovens vary wildly.
  3. The cream filling will get much thicker as it cools. The pudding is thick enough when the hot cream mixture coats the spoon.
  4. Cook the filling on the stove if you prefer. A double-boiler setup helps to avoid scorching the custard. Watch it carefully and stir constantly.
  5. The layers will blur along the cut edges if you try to cut the pie before it is well-chilled (3-4 hours). It won’t affect the taste, but the “zebra” stripes won’t be well-defined.

How To Assemble the Layers of a Chocolate and Vanilla Pudding Pie

Please watch the video inside the recipe to get the overall idea for putting this pie together.

#1 Pour half of the vanilla pudding into a chocolate or graham cracker crust, carefully spreading it across the bottom and up the sides of the crust.

#2 Add half of the chocolate pudding on top by pouring it into the middle, carefully spreading it over the top of the first vanilla layer. Leave a margin of vanilla filling around the outside. Work fast before the cream cools too much and thickens.

layers before themashing them down.Pin
#3 Continue alternating flavors, adding half of the remaining filling to the center of the pie. It will begin to make a mound.
spreading out the custardPin
#4 Cover the pie with plastic wrap when all the pudding is used.

Use your hand to gently push the cream filling from the center toward the edges until it’s flat. Be careful not to disturb the rings. Chill for at least 4 hours before serving.


A Note About the Filling

The chocolate filling tends to get thicker than the vanilla as it cools. If it becomes difficult to spread, whisk in an extra teaspoon or two of milk.

a slice of Zebra Cream pie ready to eatPin
When ready to serve, cover with sweetened whipped cream or a topping such as Cool Whip, and sprinkle finely chopped or shaved chocolate over the top.

Plan ‘B’

If you think you have hopelessly messed up the layers, gently swirl the cream filling with a knife perpendicular to the pie.

Cover with whipped topping and call it “Chocolate and Vanilla Pudding Swirl Pie.” It will look like you planned it that way from the beginning.


FAQs About Zebra Pie

I’m not sure my pudding is thick enough. Will it get thicker as it cools?

Yes. Place it in your refrigerator for quicker cooling. Cover it first, pressing the plastic wrap down on top so it won’t form a skin on top.

What is the best thickener for pudding?

Flour or cornstarch are popular thickeners.

What can I use instead of milk for the pudding?

Try almond, oatmeal, soy, coconut, or cashew milk.

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Parting Thoughts: This is the definition of a “fun” pie. I hope you’ll give it a try. If you enjoy making cream pies, check out this Speedy Microwave Chocolate Cream Pie or this Microwave Pastry Cream you can transform into a Banana Cream Pie or Coconut Cream Pie.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Yield: 10 slices

Zebra Cream Pie

This layered chocolate and vanilla cream pie is nestled in a chocolate crumb crust. Directions are for cooking the cream filling in a microwave oven.
5 from 10 votes
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Video

Prep time: 20 minutes
Cook time: 8 minutes
Additional Time: 4 hours
Total time: 4 hours 28 minutes

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
  • cup (40 g) flour
  • 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 4-cup glass bowl by microwaving at 50% power for 2 minutes. Stir once after one minute. Set aside to cool slightly.
  • Add 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, (in that order) to a blender. Blend for 5 seconds and pour into a 2-quart glass microwave-safe bowl.
  • Microwave 5-9 minutes on HIGH. After cooking 4 minutes, whisk until it is smooth, then every minute thereafter until cream mixture heavily coats a spoon. Remember that it will get thicker as it chills. (If not thick, keep adding time until it thickens. Microwave ovens vary wildly.)
  • Pour the pastry cream through a strainer only if you see lumps.
  • Add 1 tablespoon butter and 1 teaspoon vanilla extract, whisking until smooth.
  • Pour half of the hot filling into the bowl of melted chocolate. Stir until smooth.
  • Assembling the pie: (See the video to watch this in action.)
  • Pour half of the vanilla batter into 1 prepared chocolate crumb crust, carefully spreading it across the bottom and up the sides of the crust.
  • Add half of the chocolate filling on top by pouring into the middle, carefully spreading it over the top of the first vanilla layer. Leave a margin of vanilla filling around the outside. Work fast before the cream can cool too much and thicken.
  • Continue alternating flavors, adding half of the remaining filling to the center of the pie. It will begin to make a mound.
  • When all filling is used, cover with plastic wrap. Use your hand to gently push the cream filling from the center toward the edges until it’s flat. Be careful not to disturb the rings. Chill at least 4 hours before serving.

Sweetened Whipped Cream:

  • Beat 1 cup (227 g) cold heavy cream and 1 teaspoon vanilla extract until the cream forms soft peaks.
  • Add 2 tablespoons powdered sugar. Continue to beat until stiff peaks form. Use immediately or store in the fridge for 2-3 hours
  • Cover with sweetened whipped cream and finely-chopped chocolate for garnish. Slice and serve.

Nutrition

Serving: 1 | Calories: 254kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 73mg | Potassium: 127mg | Fiber: 1g | Sugar: 21g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

Updated December 2019

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5 from 10 votes (2 ratings without comment)

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Recipe Rating




27 Comments

  1. 5 stars
    I love this. I always wanted to make the cake but just never have. I think I would like the pie better over the cake anyway and I’ll have to give this a try. 🙂 Love the first picture!

  2. cocidodesopa says:

    5 stars
    Up to now, what I had seen was a zebra cake, but a zebra cream pie? It looks delicious, and the best of all: how easy to make!

    Cheers!

  3. 5 stars
    That is really cool looking Paula, what fun! You make it look easy. PS. I still haven’t made the honey wheat bread I’m out of town now for 3 weeks, but I will be making it soon.

  4. 5 stars
    Paula, this is brilliant! Your creativity is so inspiring. Gorgeous top shot of that slice of pie! Yum! Who doesn’t love a no-bake pie and lord knows anything we can do to keep the heat down during the summer in Texas, is a good thing! xo

  5. I love this idea! I’ve made zebra cake before, but I’m more than a little obsessed with pastry cream so this is perfect for me. My husband just saw your photo and said, “You’ve got to make that!” Done deal.

  6. Oh, this is a stunner. And what a plus that you can make it w/o turning on the oven.

  7. Chung-Ah @ Damn Delicious says:

    This pie has such great color contrast. Looks gorgeous. Well done!

  8. 5 stars
    I love this. I always wanted to make the cake but just never have. I think I would like the pie better over the cake anyway and I’ll have to give this a try. 🙂 Love the first picture!

  9. TheKitchenWitch says:

    Genius! And I love the name 🙂

  10. This looks too cool!!!!!! And it photographs well:+)

  11. Wow, this looks so cool! Not to mention finger licking good. Love how you came up with the “zebra pie”. 🙂

  12. Looks fantastic! I am going to have to try this one out- perfect for bringing to a BBQ!

  13. cocidodesopa says:

    5 stars
    Up to now, what I had seen was a zebra cake, but a zebra cream pie? It looks delicious, and the best of all: how easy to make!

    Cheers!

  14. 5 stars
    That is really cool looking Paula, what fun! You make it look easy. PS. I still haven’t made the honey wheat bread I’m out of town now for 3 weeks, but I will be making it soon.

  15. It looks gorgeous from both the top and when cut! Wow! Cold and perfect!

  16. Wow Paula! That first shot is awesome. Not only do you make everything look easy but so beautiful as well.

  17. Awesome. I’ve seen zebra cakes, but never pie. I could lick the picture!

  18. This is beautiful! Every time I get a post from you via email, I am in awe of your beautiful, enticing photographs. And the pie recipe looks divine, too! But let’s face it, we eat with our eyes first.

  19. The Café Sucré Farine says:

    Fabulous and so fun, Paula, I LOVE it! Wonderful pictures too!

  20. Oh Paula, you continue to amaze me. This looks so so good. Something this lite and creamy is bound to be low calorie right?????? I know this is bound to be worth it no matter what the calorie count. I will have to make this soon when my sister Judy comes to visit. She won’t believe her eyes! Thanks for another enjoyable post.

  21. Betty @ scrambled hen fruit says:

    This is a perfect recipe for my “still without AC” kitchen. A girl needs her treats even when it’s too hot to cook! This pie looks scrumptious- I love the layers! 🙂

  22. 5 stars
    Paula, this is brilliant! Your creativity is so inspiring. Gorgeous top shot of that slice of pie! Yum! Who doesn’t love a no-bake pie and lord knows anything we can do to keep the heat down during the summer in Texas, is a good thing! xo

  23. That would be so cool with meringue on top because when you cut into it it would be a big surprise.

  24. Wow! This is looking yummy by the minute to this pregnant mother of ten! I must find the ingredients and make this NOW!

    I just found your site and I am looking through it. Mmmm. Good ideas and stuff here!

  25. Hi – Is there a link to the recipe somewhere? Thanks.

    1. Not sure why the recipe didn’t show up originally but I think it’s fixed now. Let me know if you still don’t see it.