Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
When it comes to no-bake desserts, chocolate pudding pie is the best! It’s made with just 4 ingredients: pudding and milk, whipped cream, and a graham cracker crust. (You can also add a Hershey’s chocolate garnish.) Combined, they make a creamy, chocolate pie that is the perfect ending to any meal.
For two more amazing no-bake pies, make sure you check out our recipes for jello pie, oreo pie and peanut butter pie. And for chocolate lovers, check out our chocolate pudding cake.
MORE CHOCOLATE RECIPES
Chocolate Trifle | Chocolate Peanut Butter Lasagna
Ingredients Needed for Chocolate Pie with pudding
You will need:
- 1 box 5.85 oz instant chocolate pudding
- 1 pre-made 9-inch graham cracker pie crust
- 1 8 oz tub of whipped cream
- 1 regular sized Hershey’s chocolate bar
- 2% milk (as called for on pudding box)
ingredient Substitutions & Additions
CRUST: For true chocolate addicts, try using an Oreo crust in place of graham crackers for an even more indulgent dessert.
MILK: Most pudding mixes call for milk, I like to use 2% milk because it makes the filling of the pie extra rich and creamy. You could also use other types of milk, based on your preference.
How to Make Chocolate Pudding Pie
STEP ONE: Prepare your instant chocolate pudding by following the directions on the back of the box.
STEP TWO: Pour a little less than half of your chocolate pudding into the bottom of your graham cracker pie crust.
STEP THREE: In the bowl, mix the remaining 1/2 of your chocolate pudding with 1/2 of the whipped cream and stir them together well. Then, add this mix as the next layer of the pie.
STEP FOUR: Add the last 1/2 of the remaining un-mixed whipped cream to the top of the pie, and smooth out the top.
STEP FIVE: Using a potato peeler shave off chocolate pieces from the Hershey’s chocolate bar to add to the top of your pie as a garnish.
STEP SIX: Refrigerate the chocolate pudding pie for at least 1 hour to let it set and firm up a bit, before serving. When ready, just remove from the fridge, cut into slices and enjoy!
How Long to Chill
It’s important to let this pie chill before serving it. Trying to serve it immediately after making it won’t bode well. It will fall apart because the pudding will not have had time to set.
I like to chill my chocolate pudding pie for at least one hour, but it doesn’t hurt to chill it for even longer. It is best when served nice and cold and is easier to enjoy when it has firmed up just a bit.
How to Store
Using a pre-made pie crust makes for very easy storage of the chocolate pudding pie. Simply snap the lid on top and place it in the fridge. It is important that you store the leftover pie in the fridge between servings, or it can melt and it won’t firm up in the same shape again.
However, I am willing to bet that there might not be anything to store after serving this pie.
This easy no-bake recipe makes the best Chocolate Pudding Pie. Creamy pudding mousse and whipped cream top a graham cracker crust for the perfect blend of texture and decadent flavors. It is sure to be a crowd favorite!
More Pie Recipes You Will Love
- No bake Pumpkin Pie
- Strawberry Cream Cheese Pie
- Easy Apple Pie — or try the Deep Dish version
More Chocolate Desserts:
No Bake Chocolate Pudding Pie
Ingredients
- 1 box 5.85-oz instant chocolate pudding
- 1 pre-made 9-inch graham cracker pie crust
- 1 8 oz tub whipped cream
- 1 regular sized Hershey’s Chocolate Bar
- 2% milk as called for on box
Instructions
- Prepare the instant chocolate pudding per package directions.
- Pour a little less than half of your chocolate pudding into the bottom of your graham cracker pie crust.
- Mix the remaining pudding with 1/2 of the whipped cream and stir well. Add as the next layer of pie.
- Add 1/2 of the remaining whipped cream to the top of the pie.
- Using a potato peeler, shave off chocolate pieces to add to the top of your pie.
- Refrigerate for 1 hour (or more). Serve and enjoy!
This is swoon-worthy it’s so delicious!
Question!
Can you put in freezer to firm up even a little better?
Thank you,
Amber Day
Yes, you can! 🙂 Enjoy!!
How far in advance can you make this so the graham crackers crust does not get soggy.
I usually make it a day ahead of time and it keeps well!
My cool whip on top melted because the pudding was too hot. In hindsight I should have let the pudding cool and THEN put the whipped cream on top. Lol It was my first time ever making pudding. And I’m 40 years old! Hopefully it’s as good as my husband’s grandmother made it!
Awww, I hope it’s super yummy!
Where do the marshmallows come into this recipe? They are listed in the pictures of the ingredients, but I don’t see where we use them???
Whoops, that is an error… those definitely shouldn’t be there! Thanks for letting us know. 🙂
delicious and so easy to make! when i prepared the first layer of just the pudding in the shell, i added finely chopped up butterfinger candy bars. i also added a dusting of butterfinger and finely chopped choc hershey bars to the top! yum!
Can I freeze these a week in advance?
I honestly have never tried to freeze them for that long – I think it should be fine!