Chocolate and Vanilla Pudding Pie (Zebra Cream Pie)

The filling cooks in the microwave—no double boiler needed. Chill at least 4 hours before slicing to show off the zebra stripes.

10 slices

Prep Time 20

Cook Time 8

Additional Time 4

Total Time 4 28

Ingredients

1 (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 chocolate: Microwave 2 ounces bittersweet chocolate at 50% power for about 2 minutes, stirring halfway through. Set aside.
Blend ingredients: Combine 2 cups of milk, 3/4 cup sugar, 1/3 cup flour, 1/8 teaspoon salt, and 3 large egg yolks in a blender. Blend until completely smooth.
Cook pudding: Pour the mixture into a 2-quart microwave-safe bowl. Microwave on HIGH for 5–9 minutes, whisking after 4 minutes and every minute after until thick enough to coat a spoon. Continue cooking if necessary—microwave ovens vary.
Finish the filling: Whisk in 1 tablespoon butter and 1 teaspoon vanilla extract. Divide the pudding evenly between two bowls. Stir the melted chocolate into one bowl. Let both puddings cool for 5–10 minutes.

Assemble the Pie

Layer the fillings: Spoon half of the vanilla pudding into the 1 prepared chocolate crumb crust and spread it evenly.
Add chocolate: Spoon half of the chocolate pudding over the vanilla, spreading gently while leaving a narrow vanilla border.
Repeat the layers: Add the remaining vanilla pudding, then finish with the remaining chocolate pudding, creating a slight mound in the center.
Level the top: Cover with plastic wrap and gently press with your hands to flatten the surface without mixing the layers.
Chill: Refrigerate for at least 4 hours before topping and serving.

Whipped Cream Topping:

Whip the cream: Beat 1 cup cold heavy cream and 1 teaspoon vanilla extract until soft peaks form. Add 2 tablespoons powdered sugar and continue beating until stiff peaks form.
Finish: Spread the whipped cream over the chilled pie and garnish with finely chopped chocolate, if desired.

Notes

Will the pudding thicken more after cooking? Yes. The pudding continues to thicken as it cools, so don't worry if it seems a little soft when it first comes out of the microwave (it should coat the back of a spoon thickly).

Make ahead: This pie is even better when made the day before serving.
Freezing: Freeze without the whipped cream topping for up to one month. Thaw overnight in the refrigerator before serving.

Nutritional Information