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No Bake Chocolate Pudding Pie

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A piece of chocolate cake on a table
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, 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.

A piece of chocolate cake on a table

MORE CHOCOLATE RECIPES
Chocolate Trifle | Chocolate Peanut Butter Lasagna


CHOCOLATE PUDDING PIE INGREDIENTS

A close up of a plate on a table, with Pie and Chocolate

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)

SUBSTITUTIONS AND 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 THIS CHOCOLATE PUDDING PIE RECIPE

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.

Food on a plate, with Pie and Chocolate

STEP THREE: In the bowl, mix the remaining ½ of your chocolate pudding with ½ 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 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 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.

STORAGE

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.

A piece of cake on a plate, with Chocolate pudding

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’LL LOVE

More Chocolate Desserts:

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A piece of chocolate cake on a table

No Bake Chocolate Pudding Pie

5 from 3 votes
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
  

  • 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 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

PRO TIP: For even more chocolate flavor, try substituting an Oreo cookie pie crust instead. 

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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Proudly Prepared by the Spaceships Kitchen

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  1. 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!

  2. 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???

      • karen shepherd says

        5 stars
        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!

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