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Chocolate Pudding Pie
This easy no-bake recipe makes the best Chocolate Pudding Pie, complete with creamy pudding mousse and whipped cream atop a graham cracker crust.
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When it comes to no-bake desserts, this delicious chocolate pudding pie is the best! This simple recipe is made with just 4 ingredients to make a creamy, chocolate pie that is the perfect ending to any meal.
If you are looking for another great recipe for chocolate desserts, make sure you check out our chocolate pudding cake or chocolate poke cake.
CHOCOLATE PUDDING PIE INGREDIENTS
You’ll need:
- 1 box (5.85 ounces) chocolate instant pudding
- 1 pre-made 9-inch graham cracker pie crust
- 1 8-ounce tub of whipped cream
- 2% milk (as called for on pudding box)
- 1 regular sized Hershey’s chocolate bar (optional for garnish)
SUBSTITUTIONS AND ADDITIONS
CRUST: For true chocolate addicts, try using an Oreo crust, chocolate cookie crust, or one that is made of chocolate graham crackers in place of graham crackers for an even more indulgent dessert.
MILK: Most pudding mixes call for milk, I like to use 2% or whole 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.
WHIPPED CREAM: You could use homemade whipped cream instead of Cool Whip if you prefer in this easy chocolate pudding pie.
HOW TO MAKE THIS CHOCOLATE PUDDING PIE RECIPE
PRO TIP:
It’s highly recommended to make this simple dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
STEP ONE: In a medium bowl using a hand mixer, prepare your instant chocolate pudding mix 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.
PRO TIP:
While not required, I’d recommend setting your premade pie crust into a 9-inch pie plate to give it a bit of extra stability on the bottom.
STEP THREE: In the mixing bowl, mix the remaining ½ of your chocolate pudding with ½ of the whipped cream and stir them together well. Then, add this chocolate pudding filling as the next layer of the pie.
STEP FOUR: Add the last ½ of the remaining un-mixed whipped cream to the top of the pie, and smooth out the top.
STEP FIVE: Using a potato peeler to make chocolate shavings 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!
PRO TIP:
Don’t skip the chilling step as you need to give the pie and filling time to set.
HOW TO SERVE
Enjoy this classic chocolate pudding pie with a scoop of vanilla ice cream on the side and a drizzle of chocolate fudge on top for an extra decadent dessert. If you are a chocoholic, you could add a mug of Instant Pot hot chocolate on the side.
MORE CHOCOLATE RECIPES
STORAGE
IN THE FRIDGE: Using a pre-made pie shell makes for very easy storage of the homemade 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 the pie filling can melt and it won’t firm up in the same shape again.
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 family favorite and the hardest part will be waiting for it to chill!
FREQUENTLY ASKED QUESTIONS
Can I freeze this no-bake chocolate pudding pie?
This easy recipe can be frozen for up to a month covered in plastic wrap.
Could I make my own graham cracker crust?
This chocolate pie recipe would work with a homemade crust as well. Just buy graham cracker crumbs or blend graham crackers in the food processor. Add melted butter, press into a 9-inch pie pan and bake for 10 minutes at 350°F before proceeding with the recipe.
Could I use a different crust for this instead of the graham cracker crust?
You could substitute an oreo cookie crust for an extra dose of chocolate in this easy chocolate pie.
MORE RECIPES YOU’LL LOVE
- Chocolate Cherry Dump Cake
- Gluten-free Chocolate Chip Cookies
- Strawberry Cream Cheese Pie
- No bake Pumpkin Pie
- Arkansas Possum Pie
Chocolate Pudding Pie
This easy no-bake recipe makes the best Chocolate Pudding Pie, complete with creamy pudding mousse and whipped cream atop a graham cracker crust.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 5.85 ounces instant chocolate pudding
- 1 pre-made 9-inch graham cracker pie crust
- 8 ounces whipped cream
- 2% milk as called for on pudding box
- 1 regular sized Hershey's Chocolate Bar
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 ½ of the whipped cream and stir well. Add as the next layer of pie.
- Add ½ 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!
Video
Notes
TIP: For even more chocolate flavor, try substituting an Oreo cookie pie crust instead.
TIP: It’s highly recommended to make this simple dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: While not required, I’d recommend setting your premade pie crust into a 9-inch pie plate to give it a bit of extra stability on the bottom.
TIP: Don’t skip the chilling step as you need to give the pie and filling time to set.
Nutrition
Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 197mg | Potassium: 124mg | Fiber: 1g | Sugar: 19g | Vitamin A: 149IU | Calcium: 100mg | Iron: 1mg
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Comments
Layne Henderson says
This is swoon-worthy it’s so delicious!
Amber Day says
Question!
Can you put in freezer to firm up even a little better?
Thank you,
Amber Day
Layne Kangas says
Yes, you can! 🙂 Enjoy!!
Shirley says
How far in advance can you make this so the graham crackers crust does not get soggy.
Layne Kangas says
I usually make it a day ahead of time and it keeps well!
Maria says
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!
Layne Kangas says
Awww, I hope it’s super yummy!
Barbara Allen says
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???
Layne Kangas says
Whoops, that is an error… those definitely shouldn’t be there! Thanks for letting us know. 🙂
karen shepherd says
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!
SK says
Can I freeze these a week in advance?
Layne Kangas says
I honestly have never tried to freeze them for that long – I think it should be fine!
Dolores says
Would like to make the week before thanksgiving, can it freeze for a week. Has anyone freeze it?
Layne Kangas says
I’ve frozen it overnight but never for a full week. Enjoy 🙂
Elizabeth says
Do you use whipped cream or cool whip?
Layne Kangas says
We used Cool Whip! Some prefer to make their own whipped cream. Enjoy 🙂