Chocolate Pudding Pie
This chocolate pudding pie is made from scratch with wholesome ingredients. Chills firm & easy to slice, and the flavor is just incredible!
I feel like chocolate pudding pie is such a classic summertime dessert. Do you agree?
I mean, when I think about what I’d bring to a cookout, this is high on the list. There’s just something about the crunchy Graham cracker crust, the cool, creamy pudding, and that massive pile of sweet whipped cream that just scream summertime refreshment to me.
This chocolate pudding pie recipe is made completely from scratch. So you know the taste is going to be incredible.
It’s got wholesome ingredients like milk, eggs, and real chocolate.
And it’s surprisingly simple to make.
A perfect pie for enjoying al fresco!
And if you like this idea, be sure to check out all my other pie recipes too. I think you’ll especially love my coconut cream pie, banoffee pie, and lemon tart!
Table of Contents
- What is chocolate pudding pie?
- Why this is the best chocolate pudding pie recipe
- What does chocolate pudding pie taste like?
- Ingredients
- Special equipment
- How to make chocolate pudding pie
- How to serve chocolate pie with pudding
- Expert tips
- Frequently asked questions
- A few more of my best summertime recipes
What is chocolate pudding pie?
This dessert consists of 3 components: a crunchy, buttery Graham cracker crust, a filling of cool, creamy chocolate pudding, and a cloud of lightly sweetened, airy whipped cream. Perfection!
Why this is the best chocolate pudding pie recipe
- Tastes amazing: When you make it from scratch, the flavors are so killer. This tastes way better than anything you could ever buy off a shelf!
- Few ingredients: It’s made entirely from pantry staples. I bet you probably already have most of them on hand!
- Easy to make: Follow each step carefully and you’ll have no trouble with this recipe.
- Refreshing: This dessert is perfect for a warm night. It chills up so refreshingly cool and creamy. And you don’t even have to bake it!
What does chocolate pudding pie taste like?
When you take a bite, you’ll get the slightly sweet, buttery crunch of the Graham cracker crust, the intensely chocolate-y, creamy pudding, and the contrast of airy sweet whipped cream. All the flavors come together to create something truly magical. You’re gonna love it!
Ingredients
Graham cracker crust: My Graham cracker crust recipe is made with Graham cracker crumbs, a little brown sugar, salt, and melted butter. You can use a store-bought crust if you like, but I promise you it won’t taste nearly as good!
Sugar: The pudding is sweetened with granulated sugar and there’s a touch of powdered sugar in the whipped cream. Use another type of sweetener if you like. As long as it swaps 1:1 it should work just fine.
Cornstarch: Cornstarch is a colorless, odorless, and flavorless starch that’s used to help the filling set up nice and firm.
Salt: I prefer kosher salt because it doesn’t have any bitter-tasting additives like iodine.
Milk & cream: These ingredients form the basis of the chocolate pudding. Use whatever kind of milk you keep on hand. Even a plant-based product will work. Same goes for the cream. As long as it can whip up to hold stiff peaks, it should work.
Chocolate: I like a combination of milk chocolate and semisweet. Usually I don’t recommend chocolate chips because of the stabilizers they add in, but in this recipe they work just fine.
Eggs: Eggs add richness to the filling but they also help to set the pudding so it’s firm enough to be sliced. Use large chicken eggs, or a plant-based substitute.
Vanilla: Vanilla extract infuses the filling with a sweet aroma that really compliments the taste of chocolate.
Special equipment
- Measuring cups & spoons: Follow my guide on how to measure ingredients.
- Pie dish: A standard-sized pie plate. It doesn’t matter the material.
- Nonstick spray: So nothing sticks to the dish.
- Bowl: A large mixing bowl, in which to make the Graham cracker crust and the whipped cream.
- Silicone spatula: Stirs things together and helps get every last bit out of the bowl or pot.
- Pot: A medium-sized, heavy-bottomed saucepan, in which to make the pudding.
- Whisk: Ensures a lump-free filling.
- Mixer: Fitted with the whip attachment, for making the whipped cream. Or you can do it by hand if you have strong arms!
- Strainer: You may or may not need a mesh strainer. If you have any lumps in your filling it can be useful for straining them out. But most of the time I don’t need it!
How to make chocolate pudding pie
This simple recipe comes together in just 4 easy steps.
Step 1: Make the Graham cracker crust
Get your Graham cracker crumbs, brown sugar, and salt in a big bowl and give them a stir.
Then add the melted butter.
Mix it all up until it’s evenly combined, then tip it into your pie dish.
Press it into an even layer at the bottom and up the sides.
You can bake it if you like (to really set it and crisp it up), or just chill it in the fridge.
Step 2: Make the chocolate pudding
Sugar, cornstarch, and salt go into the pot. Stir them together to get them combined.
Then, while continuing to whisk, drizzle in the milk in a slow, steady stream.
Whisk in the cream too, and set the pot on the stove.
Once the liquid reaches the boiling point, it will thicken up a ton.
Take it off the heat and vigorously whisk in the eggs. Be careful not to scramble them!
You can also stir in the chocolate chips, butter, and vanilla extract, and put the pot back on the stove over very low heat. Continue whisking as the eggs gently cook and the filling thickens.
Step 3: Chill
Immediately pour the pudding into the crust, and pop it into the fridge to chill.
After two hours it should be nice and firm, but I’ll often make it the day before so it has all night.
Step 4: Top with whipped cream
Whip the cream and powdered sugar together until nice and fluffy.
Pile it on top of the chilled pudding, swirling it with your spatula to create big swirls and billows.
How to serve chocolate pie with pudding
I like to hit the top of my pie with a light dusting of cocoa powder for garnish. Chocolate curls or shavings would also be really nice!
This dessert should be enjoyed cold. It’s so refreshing!
Expert tips
Bake the crust: For added strength and crunch, bake the crust for around 10 or 15 minutes at 350 degrees F.
Whisk constantly: Be sure to whisk this pudding a TON as it cooks, so you don’t get any lumps. It’s also important to remove the pot from the heat before adding the eggs. They could scramble if they get too hot too fast.
Chill: Give the pudding plenty of time to chill before topping it with whipped cream. Otherwise, the weight of the topping could push the pudding out to the sides of the pie, so it’s thinner in the middle. No thanks!
Use cold cream: Your whipped cream will become stiffer much faster if it’s very cold. You may want to chill the bowl and the whip too!
Frequently asked questions
This can happen as a result of not whisking enough as the pudding cooks, or of the eggs getting too hot too fast.
Be sure to whisk vigorously and constantly, and to remove the pot from the heat before adding the eggs.
You could also try tempering the eggs before adding them in. You do this by whisking a little of the hot pudding mixture into the eggs to warm them up before they go into the pot.
If you get lumps, don’t worry. They can easily be filtered out with a strainer as you pour the filling into the crust.
It’s fine to leave chocolate pudding pie out for an hour or so on your buffet line.
But it will become softer if it gets warm. The filling could potentially spread and the whipped cream could deflate a bit. Not to mention pudding pie is really refreshing if it’s served cold!
It’s definitely a good idea to make this recipe ahead of time! It needs time to chill in the fridge.
I usually make it the night before I plan to serve it, so it can firm up overnight.
Chocolate pudding pie will last several days in the fridge, but you may want to wait to top it with whipped cream, as that can sometimes slump a bit over time.
Or, try using my whipped cream frosting recipe in place of the whipped cream. It’s much more stable so it stays firm and lasts longer.
You can, but the freeze/thaw process could have some effect on the filling. It may separate or it may turn a little grainy. Or not!
If you choose to give it a try, allow it to thaw in the fridge.
This pie cuts into 6 generous slices. Each slice is equal to 1 serving. The nutritional info below is for 1 slice of pie.
A few more of my best summertime recipes
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Chocolate Pudding Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups (126 g) Graham cracker crumbs
- 1/4 cup (55 g) light brown sugar, loosely packed
- 1/8 teaspoon (0.75 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter, melted
For the Chocolate Pudding
- 1/3 cup (66.67 g) granulated sugar
- 1/3 cup (42.67 g) cornstarch
- 1/4 teaspoon (1.5 g) kosher salt
- 3 cups (732 g) milk, any kind
- 1 cup (238 g) heavy whipping cream
- 1 1/4 cups (218.75 g) chocolate, I used a combination of milk chocolate and semisweet chocolate chips
- 3 (132 g) eggs, large
- 1 1/2 tablespoons (21 g) unsalted butter
- 1 1/2 teaspoons (6 g) vanilla extract
For the Whipped Cream
- 1 1/2 cups (357 g) heavy whipping cream
- 3 tablespoons (24 g) powdered sugar
- 1/2 teaspoon (0.5 g) cocoa powder, optional garnish
Instructions
To Make the Graham Cracker Crust
- Place the Graham cracker crumbs, brown sugar, and salt in a large bowl and stir to combine.
- Stir in the melted butter.
- Transfer the mixture to a standard-sized pie dish and press into an even layer at the bottom and up the sides.
- Chill, or bake at 350 degrees F for 10 minutes and cool completely.
- Fill with chocolate pudding, chill until firm, top with whipped cream, and garnish with cocoa.
To Make the Chocolate Pudding
- Place the sugar, cornstarch, and salt in a medium pot and whisk to combine.
- Slowly drizzle in the milk, while whisking.
- Whisk in the cream and set the pot over medium heat.
- Continue to whisk as the mixture comes to a slow bubble.
- Remove from the heat and add the chocolate, eggs, butter, and vanilla, whisking vigorously.
- Continue to cook the filling (whisking constantly) over very low heat to gently cook the eggs and allow it to thicken.
- Pour into the prepared crust and chill for at least 2 hours.
To Make the Whipped Cream
- Place the heavy whipping cream and powdered sugar in a large bowl and whip until it can hold stiff peaks.
- Spoon the whipped cream on top of the pie in big swirls.
- Dust with cocoa powder for garnish, if desired.
