Easy Chocolate Pudding Pie Jars from Scratch
You won’t believe how easy these chocolate pudding pie jars are to make! With a buttery graham cracker crust, a smooth, rich, and intensely chocolate-y homemade pudding, and a crown of fluffy real whipped cream, you’ll never go back to store-bought after tasting this from-scratch recipe!
Last week was a case of too many Father’s Day recipes and not enough time to share them all.
I did manage to squeeze three in, but this one was still nagging at me. The good news is, this is a treat that’s never wrong. You can have it any time of year and it always makes perfect sense.
I know it may seem kind of plain and not all that exciting, but my husband absolutely adores chocolate pudding pie.
I’m talking store bought graham cracker crust, pudding from a boxed mix, and non-dairy whipped topping. I couldn’t let Father’s Day go by without indulging his craving.
But don’t worry- I’m not telling you to make it like that. This is a thousand times better.
We are taking something plain and unexciting, and making it WOW!
It’s amazing how easy it is to make homemade pudding. For years I used the boxed stuff, without even thinking about it. Until one day my kids wanted pudding and we were fresh out. So I started throwing stuff in a pot and stirring it all together and boom. Pudding. It didn’t even take any longer to make than the mix.
I actually think it might even be quicker.
Ok so it takes a little longer to measure out the ingredients, but there’s ZERO wait time. It’s pudding before you even take it off the stove- no chilling required. Nice and smooth and thick and creamy, with a rich chocolate-y taste that will blow the other stuff right outta the water.
Add that to a crunchy, buttery graham cracker crust and top it with a dollop of real whipped cream, and you have a classic treat that’s on a whole different level. Nothing plain about it!
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Easy Chocolate Pudding Pie Jars from Scratch
Ingredients
For the Graham Cracker Crust
- 3 graham crackers
- 3 tablespoons (44.36 g) unsalted butter,, melted
For the Chocolate Pudding
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 2 cups (488 ml) milk
- 3/4 cups (178.5 ml) heavy cream
- 1 tablespoon (14.79 g) unsalted butter
- 3/4 cups (135 g) chocolate chips, (I used a combination of milk chocolate and semi-sweet)
- 1 teaspoon vanilla extract
For the topping
- 3/4 cups (178.5 ml) heavy cream,, whipped to soft peaks with 1 tablespoon granulated sugar.
- chocolate curls, for garnish*
Instructions
- Process the graham crackers in a food processor or mini-chopper until fine.
- Add the melted butter and toss together.
- Place about 1 1/2 tablespoons of the mixture in each of the bottoms of six 4-ounce jars.
- Place the sugar, cornstarch, and salt in a small pot and whisk to combine.
- Gradually pour in the milk, while whisking.
- Stir in the cream and add the butter.
- Heat over medium-high heat, whisking, until the mixture thickens and comes to a bubble.
- Turn off the heat and stir in the chocolate chips and vanilla extract.
- Spoon the pudding into the prepared jars, and top with whipped cream and chocolate curls.
I just finished making a double batch of this pudding… I only wanted to make chocolate pudding :)… and it’s cooling in the fridge now. I used only half and half. It’s smooth and tasty, although I probably should have used more chocolate for a richer chocolate taste. I’ll definitely make this again, but…with more chocolate. Maybe even add some instant coffee. Of course, it’ll really depend on how well this batch sets in the fridge. Thank you.
My pleasure David! I love your idea to add some coffee. Sounds like a really grownup version! Thanks so much for the 5-star review!
Unfortunately, the pudding didn’t set properly 🙁 I’m surprised considering the 6 tablespoons of cornstarch. I cooked it until thick, but perhaps not thick enough. Shrug. It’s delicious, but…um, goopy.
Alas….I turned it into chocolate ice cream instead. 🙂