This rich and creamy chocolate pudding pie is a tried-and-true family favorite! Made with Cook-and-Serve pudding and a buttery graham cracker crust, it’s the perfect easy dessert for holidays, gatherings, or any time you’re craving a cool chocolate treat.
If you love chocolate desserts, try my chocolate bundt cake (with cake mix) or one-bowl buttermilk chocolate cake, and don’t miss all my favorite dessert recipes for more old-fashioned inspiration.
Table of Contents
Before You Get Started
Here are a few tips to ensure that your pie comes out perfectly every time:
- Always buy the Cook & Serve pudding mix in the large 5-ounce box. Instant pudding won’t set up the same way with this recipe.
- Good-quality unsweetened chocolate deepens the flavor. This is a baking bar of unsweetened cacao, which is not the same as a regular chocolate candy bar. Find the unsweetened chocolate in the baking aisle at just about any grocery store.
- Don’t rush the chill time. Give the pie at least 3 hours in the fridge, but overnight is even better.
- If you’re making your own crust, bake it first so it stays firm under the pudding, and let it cool completely before filling.
- A deep-dish pie plate gives you plenty of room for a generous layer of filling.
A Family-Favorite Dessert
As you know by now, I love a recipe with a story or personal connection. This particular dessert comes from my mom’s best friend, “Miss Joyce,” as my boys call her. My mom insisted that Joyce send me her tried-and-true family recipe for chocolate pudding pie, knowing that it would be a big hit in our house.
I love an easy dessert recipe, and as Miss Joyce says, “it’s literally easy as pie!” — thanks to help from a box of Jello pudding mix.
This is the same recipe that Joyce’s grandmother made for her, and which she has been making for her friends and family for as long as she can remember. It is now on its 4th generation of loyal devotees!
How to Make Chocolate Pudding Pie
Let’s walk through the process together. Think of it like we’re standing at the stove, chatting while the pudding thickens. I’ve got a few extra tips for you!
Step 1: Bake the Graham Cracker Crust
Combine crushed graham crackers, sugar, and melted butter until the crumbs are evenly coated. Press them into the bottom and sides of a deep 9-inch pie dish, then bake at 375°F for 8 to 10 minutes. Set aside and let it cool completely before you add the filling.
** Tip: Save a spoonful of crumbs to sprinkle over the finished pie for a pretty garnish.
Step 2: Cook the Pudding Filling
In a medium saucepan, whisk together the pudding mix, milk, and chopped Baker’s chocolate. Bring everything to a full boil over medium heat, whisking constantly so the pudding doesn’t scorch. You’ll know it’s ready when the mixture is completely smooth and starting to thicken. Remove it from the heat and let it sit for about 5 minutes, whisking occasionally.
** Pro Tip: Stirring gently while it cools helps prevent a skin from forming on top of the pudding.
** Quick Note: Prefer a no-bake shortcut? Substitute a 3.9-oz box of instant chocolate pudding and 1 ¾ cups cold milk. Whisk until thickened, then spoon into a prepared crust and chill 3+ hours.
Step 3: Pour and Garnish
When the pudding is slightly thickened but still pourable, spread it evenly in the cooled crust. If you saved those crumbs, sprinkle them over the top now.
Step 4: Chill Until Set
Cover the pie loosely and refrigerate for at least 3 hours. Overnight is even better for the cleanest slices.
Step 5: Garnish and Slice
This pie is wonderful as-is, but a little garnish takes it over the top. Add a dollop of whipped cream or Cool Whip to each slice. Chocolate curls, a dusting of cocoa, or a few fresh berries are all easy ways to elevate the pie. For coffee lovers, a light sprinkle of espresso powder pairs beautifully with the chocolate.
Variations and Customizations
- Crust options: Swap graham cracker for Oreo for extra chocolate flavor.
- Toppings: Use Cool Whip for convenience or homemade whipped cream for a lighter texture.
- Flavor twists: Add a pinch of espresso powder or sea salt to enhance chocolate flavor.
- Holiday touch: Top with shaved chocolate and red berries for a festive dessert platter. A drop of peppermint extract will give it that classic holiday chocolate-mint flavor.
Hello, thanks for the recipe, it was delicious.
– Adri
I didn’t get a chance to take pictures, because the pie didn’t last long and I wasn’t fast enough…
Storage, Freezing & Make Ahead
Store the pie covered in the refrigerator for 3-4 days, or wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving. This pie is also great to make ahead. I like to prepare it a day in advance so it has time to cool and set, making dessert easy and stress-free on busy holidays.
Frequently Asked Questions
Can I use instant pudding instead of Cook-and-Serve?
You can, but it won’t be as silky or stable. You also won’t want to use the cooking instructions here. Use a 3.9-ounce box with 1 ¾ cups cold milk, whisk until thick, and chill 3+ hours.
Why didn’t my pudding set?
The pudding needs to reach a full boil to activate the thickeners. Make sure you cook it long enough, then chill it fully for 3+ hours.
What type of crust works best?
A firm, fully cooled graham cracker or Oreo crust prevents sogginess.
How far ahead can I make it?
Up to 24 hours is ideal; longer than that, and the crust may soften.
Can I freeze chocolate pudding pie?
Yes, but know that the texture might change slightly. Freeze well wrapped for up to 1 month, then thaw in the fridge before serving.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chocolate Pudding Pie
Equipment
Ingredients
- 1 (5 ounce) package Jell-O Cook & Serve Chocolate Pudding & Pie Filling (do not use instant pudding mix)
- 1 ounce unsweetened Baker’s Chocolate
- 3 cups milk (I use 2%, but whole milk also works well)
- 1 prepared graham cracker crust (a store-bought crust is perfectly fine, but a homemade crust is easy and extra special!)
- Optional garnish: whipped cream or Cool Whip
Homemade Graham Cracker Crust
- 12 full-size graham crackers, crushed or processed into fine crumbs
- ¼ cup sugar
- 6 tablespoons salted butter, melted
Instructions
For the Graham Cracker Crust
- If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter (you can also mix the ingredients in a food processor). Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired. Press crumbs into the bottom and up the sides of a deep-dish 9-inch pie dish and bake at 375°F for 8-10 minutes, or until golden brown. Allow pie crust to cool completely before filling.
For the Pie Filling
- Whisk together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan. Bring to a full boil over medium heat, whisking constantly. Make sure that all of the chocolate is completely melted and incorporated into the pudding. The mixture should be completely smooth. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes, whisking regularly so that the filling stays nice and smooth.
- After about 5 minutes, the filling should start to thicken. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.
- Refrigerate the pie for at least 3 hours (or overnight), until the filling is set. Slice and serve with whipped cream or Cool Whip on top.
Notes
- Use a 5-ounce Cook and Serve pudding mix (not instant).
- Cool crust completely before filling.
- Whisk constantly while cooking.
- Let pudding cool ~5 minutes before pouring into crust.
- Chill at least 3 hours (overnight preferred).
- Store covered in fridge up to 3-4 days.
- To freeze: wrap well, thaw overnight in fridge.
- Instant pudding variation: 3.9-ounce box + 1 ¾ cups milk.
- Add espresso powder or salt for deeper flavor (optional).
- Top with Cool Whip or fresh whipped cream before serving.
Nutrition
Originally published in July, 2014, this post was updated in November, 2025.
Has anyone tried mixing cool whip into the chocolate pudding mixture before filling the pie crust?
Hi, Marissa! I haven’t tried that, but I bet it would work. 🙂
Hi!
Just curious if the 12 full size graham crackers refers to 12 full sheets of crackers or 3 sheets (with the 4 squares in each sheet)?
Thanks!
Nicole
Hi, Nicole! You’ll need 12 full sheets of crackers. 🙂
Can you use dairy-free milk such as unsweetened almond milk in the pudding mixture?
Hi, Sam! No, I don’t think so. On the box of pudding mix, it usually warns against using non-dairy milk alternatives because for some reason the pudding doesn’t set up as well without regular milk. I haven’t actually tested it myself, that’s just my best guess.
I tried it out with almond milk and it worked so well and was delicious! With almond milk it’s recommended to let it sit for the 5 minutes after you take it off of the heat instead of stirring
Oh, that’s great, Sam! Thanks for taking the time to let me know. So glad it worked for you! 🙂
Do you have to bake a store pre-made graham cracker crust too?
Hi, Laura! No, if you’re purchasing a pre-made graham cracker crust it does not need to be baked before you fill it. 🙂
And my wife and I just love the chocolate Jello pudding pie me oh my American Pie apple cherry blueberry banana I’m going to eat some American Pie
Thanks to the wonderful recipe that I’ve gotten from this site just love it
I’m so glad to hear that, Michael. Thank you, and happy Thanksgiving!
Love ur recipes
Thanks, Barbara!
My husband said it was the best pudding pie he ever had!!❤️
Wow! We’re honored. Thank you, Kathy!
Do you think you could make this like a chocolate meringue pie with a traditional crust and meringue on top?
If I don’t have a bar can I use cocoa powder instead?
Hi Davida,
We don’t recommend substituting the bakers chocolate as the taste and texture of the pie won’t be the same.
I’m making chocolate pudding pie for a get-together this afternoon & I need to know what size of graham cracker crust to use with 1(5oz) package of Jello Cook & Serve pudding. Should I use the
8 or the 10 inch crust?
Hi, Jan! I would probably go with the 8-inch so that the filling is thick enough. If you have extra filling that doesn’t fit in the crust, just pour it in a separate bowl and chill it in the fridge. Add whipped cream on top for an extra treat!
Hi. Is there a way to make the recipe more diabetic friendly, like replacing the sugar with a sugar substitute?
Hi, Kristin! I haven’t tested it myself, but I think you could successfully use a sugar-free substitute in the graham cracker crust. There’s also a sugar-free Jell-O Cook and Serve version of the chocolate pudding that you might want to try. It will likely change the flavor of the filling, but maybe that’s fine. If you go with the sugar-free pudding, make sure that you’re using 6 servings worth (not the smaller 4-serving box). If you can’t find a big box of the sugar-free variety, you’ll need to measure out 1 1/2 of the smaller boxes. Hope that makes sense!
If you using a premade graham cracker crust do you have to bake it and cool before filling? What temperature and for how long?
Hi Max! If you’re purchasing a pre-made graham cracker crust it does not need to be baked before you fill it. We hope you enjoy!
Can it be put into a regular pie crust ?
Hi, Nan! Yes, I think that should work fine. Just bake the crust first and let it cool completely before filling.