Salted Caramel Choco Pudding Pie

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes + 4 hours refrigeration
  • Makes: 8 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 1 9-in (23 cm) frozen pie crust, baked according to package instructions
  • 1/3 cup (75 mL) granulated sugar
  • ¼ cup (50 mL) Club House Potato Starch
  • ¼ cup (50 mL) cocoa powder
  • 3/4 tsp (5 mL) salt
  • 2 cups (500 mL) milk
  • 4 egg yolks
  • 4 oz (125 g) bittersweet chocolate, finely chopped
  • 1 ½ tsp (7 mL) Club House Imitation Caramel Extract
  • 2 tbsp (30 mL) butter, softened
  • Garnish: Raspberries, whipped cream, shaved chocolate


  1. Whisk sugar, potato starch, cocoa and salt in medium saucepan. Whisk milk and egg yolks in a separate bowl and add to pan.

  2. Heat over medium heat, whisking until mixture just comes to a boil and thickens, about 6 minutes. Remove from heat; stir in chocolate and caramel extract until smooth. Stir in butter.

  3. Pour chocolate mixture into baked crust, smoothing top. Refrigerate for at least 4 hours uncovered.

  4. Serve with whipped cream, shaved chocolate and or raspberries.

  5. Tip! Homogenized or 2% milk is key to a rich tasting, thick pudding.

  6. Tip! Substitute Club House Imitation Caramel Extract for Club House Pure Vanilla Extract or 1 tsp (5 mL) of instant espresso powder for a mocha choco-pie.


Need a little inspiration? We’re ready with a few suggestions.