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+ servings

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 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 6
Calories 269 kcal


  • 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


  • 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!


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.


Sodium: 197mgCalcium: 100mgVitamin A: 149IUSugar: 19gFiber: 1gPotassium: 124mgCholesterol: 14mgCalories: 269kcalSaturated Fat: 4gFat: 11gProtein: 4gCarbohydrates: 40gIron: 1mg