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A family favorite for generations, this homemade chocolate pudding pie with a graham cracker crust is the perfect easy dessert recipe for any occasion! Garnish the simple Jello chocolate pudding pie with extra graham cracker crumbs, whipped cream, fresh berries, or chocolate shavings. It’s a cool, creamy, and rich treat that always wins rave reviews!

Overhead shot of a vintage pie server serving chocolate pudding pie from a white plate with raspberries on the side

How to Make Chocolate Pudding Pie | 1-Minute Video

As you know by now, I love a recipe with a story or personal connection. This particular recipe comes from my mom’s best friend, “Miss Joyce,” as my boys call her. My mom insisted that “Miss 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!”

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. Joyce assured me that this Jell-O Cook and Serve Chocolate Pudding Pie recipe is always a guaranteed crowd-pleaser, and now I know why!

Process shot showing how to make chocolate pudding pie

Ingredients for Jello Chocolate Pudding Pie

This is just a quick overview of the simple ingredients that you’ll need for an easy chocolate pudding pie. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Jello chocolate pudding mix: make sure that you purchase a large (5-ounce) box of the Cook & Serve variety (do not use instant chocolate pudding mix).
  • Unsweetened Baker’s chocolate: this baking bar is 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.
  • Milk: I use 2% milk because that’s what I typically keep on hand in the fridge, but whole milk is also a good option. Lower fat alternatives will not yield the same rich taste and texture.
  • Graham cracker crust: purchase a store-bought crust, or make your own using the instructions in my recipe below. You’ll need graham crackers, sugar, and butter to prepare a homemade crust.
  • Whipped cream or Cool Whip: an optional garnish. If making your own whipped cream, you’ll need a carton of heavy cream and these instructions. If using Cool whip, make sure to thaw the whipped topping in the fridge before adding it to the pie.
Sprinkling graham cracker crumbs on top of a chocolate pie

How to Make Chocolate Pie with Pudding

This easy chocolate pie comes together with just 5 ingredients (or a few more, if making your own graham cracker crust)! With help from a box of Jello chocolate pudding, you don’t have to worry about making the filling from scratch with eggs or egg yolks, cornstarch, or cocoa powder — and it sets up perfectly every time.

  1. Bake the graham cracker crust in a 375°F oven for 8-10 minutes, or just until it’s golden brown and firm. It’s so much easier than working with pastry! Allow the crust to cool completely before preparing the filling.
  2. For the easy chocolate pudding filling, simple whisk together dry pudding mix, milk, and unsweetened Baker’s chocolate in a saucepan over medium heat until it comes to a boil. The mixture should be perfectly smooth.
  3. Allow the filling to cool and thicken for about 5 minutes, stirring frequently, and then pour it into the prepared crust.
  4. Sprinkle the top of the pie with reserved buttered graham cracker crumbs.
  5. Chill in the refrigerator for at least 3 hours (or overnight), until the pudding sets.
  6. Garnish the pie with whipped cream or Cool Whip, fresh berries, or chocolate shavings, then slice and serve!
Overhead shot of a chocolate pudding pie in a white plate

What to Serve with Chocolate Pudding Pie

Serve this decadent chocolate pie with a dollop of whipped cream or Cool Whip whipped topping for a light, fluffy, and creamy contrast to the rich, dark chocolate.

You can add the whipped cream on each individual slice just before serving, or you can spread Cool Whip over the entire pie once the pudding has cooled. Additional garnishes include chocolate shavings (just use extra Baker’s chocolate and a vegetable peeler), sprinkles, miniature chocolate chips, and fresh berries.

Square side shot of a slice of jello chocolate pudding pie on a brown and white plate

Make Ahead

It’s best to assemble this pie in advance so that it has plenty of time to cool and firm up before slicing. The perfect make-ahead dessert! I like to prepare the pie the day before I plan to serve it.

Overhead shot of a slice of chocolate pudding pie on a vintage plate

Storage

The chocolate pudding pie must be refrigerated. Wrap the pie pan in plastic wrap or foil, or store individual slices in an airtight container. The pie will keep for up to 2 days.

Can you freeze chocolate pudding pie?

Yes! Allow the pie to cool completely. Wrap tightly and freeze for up to 1 month.

Close overhead image of a chocolate pudding pie with graham cracker crust and whipped cream topping

Recipe Variations

  • For a shortcut, purchase a store-bought graham cracker crust.
  • Use an Oreo cookie crust rather than a graham cracker crust. It will be extra-chocolatey!
  • Try other pudding flavors to create variations on this recipe. For example, use white chocolate pudding mix to make a White Chocolate Pudding Pie, or an Oreo Pudding Pie by adding crushed Oreo cookies to the pudding or by using the Oreo pudding mix. A Strawberry White Chocolate Pudding Pie using sliced fresh strawberries would be delicious, and so would an Oreo White Chocolate Pudding Pie! The options are endless when you mix up the pudding flavor and the crust flavor.
Overhead shot of slices of the best chocolate pudding pie recipe on a wooden table

Tips for the Best Chocolate Pudding Pie Recipe

  • Make sure that you use a 5 ounce box of the Cook and Serve pudding. This is the larger box sold. The small boxes are only 3.4 ounces.
  • Do NOT use instant pudding mix for this recipe. You want the “Cook and Serve” version.
  • Make the graham cracker pie crust in your food processor. Simply pulse the graham crackers into crumbs, then add the sugar. Pulse to mix in the sugar, and then stream in the butter. Pulse just until the mixture resembles wet sand. If using unsalted butter, add a pinch of salt to balance the sweetness in the crust.
  • Bring the pudding mixture to a boil (you should see bubbles) before removing it from the heat.
  • Don’t forget the garnish! Make this chocolate pudding pie with graham cracker crust and cool whip (or whipped cream) for a special treat! You can serve a dollop of whipped cream on each slice, or you can spread Cool Whip over the top of the entire pie before slicing and serving. Other good garnishes include chocolate shavings, fresh berries, miniature chocolate chips, and sprinkles.
  • Use a vegetable peeler and the extra Baker’s chocolate bar to make chocolate curls for garnishing your pie.
Slice of chocolate pudding pie garnished with whipped cream and chocolate shavings

More Pie Recipes to Try

Overhead square featured image of a chocolate pudding pie

Chocolate Pudding Pie

4.72 from 7 votes
Prep: 15 minutes
Cook: 10 minutes
Cooling Time 4 hours
Total: 25 minutes
Servings 8 people
Calories 320 kcal
A family favorite for generations, this homemade Chocolate Pudding Pie with a graham cracker crust is the perfect simple, rich, and easy dessert for any occasion!

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 will also work 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

For a 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 a Homemade 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.

Video

Notes

Nutrition information includes a homemade graham cracker crust and the pie filling. It does not include any additional whipped cream or Cool Whip garnish.
  • Make sure that you use a 5 ounce box of the Cook and Serve pudding. This is the larger box sold. The small boxes are only 3.4 ounces.
  • Do NOT use instant pudding mix for this recipe. You want the “Cook and Serve” version.
  • Make the graham cracker pie crust in your food processor. Simply pulse the graham crackers into crumbs, then add the sugar. Pulse to mix in the sugar, and then stream in the butter. Pulse just until the mixture resembles wet sand. If using unsalted butter, add a pinch of salt to balance the sweetness in the crust.
  • Bring the pudding mixture to a boil (you should see bubbles) before removing it from the heat.
  • Don’t forget the garnish! Make this chocolate pudding pie with graham cracker crust and cool whip (or whipped cream) for a special treat! You can serve a dollop of whipped cream on each slice, or you can spread Cool Whip over the top of the entire pie before slicing and serving. Other good garnishes include chocolate shavings, fresh berries, miniature chocolate chips, and sprinkles.
  • Use a vegetable peeler and the extra Baker’s chocolate bar to make chocolate curls for garnishing your pie.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5.8gFat: 13.5gSaturated Fat: 7.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.9gCholesterol: 27.7mgSodium: 319.7mgPotassium: 169.8mgFiber: 2.2gSugar: 27.3g
Keyword: chocolate pie recipe, chocolate pudding pie, chocolate pudding pie recipe
Course: Dessert
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in July, 2014. The photos were updated in July, 2022.

 

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

    1. Hi, Laura! No, if you’re purchasing a pre-made graham cracker crust it does not need to be baked before you fill it. 🙂

  1. 5 stars
    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