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!
A family favorite for generations, this homemade Chocolate Pudding Pie with a graham cracker crust is the perfect simple, rich, and easy dessert recipe for any occasion!
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!
How do you 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)!
You can start with a store-bought graham cracker crust, or for a real treat, prepare your own graham cracker crust. Trust me — it’s worth the extra step!
You only need 3 ingredients for a homemade crust: graham crackers, butter and sugar.
Start by processing or crushing the graham crackers into fine crumbs.
Combine the graham cracker crumbs with melted butter and sugar.
Press the graham cracker mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either!
Bake the pie crust in a 375 degree F oven for 8-10 minutes, or just until it’s golden brown and firm. Then allow the crust to cool completely before preparing the filling.
For the easy chocolate pudding pie 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.
Allow the filling to cool and thicken for about 5 minutes, and then pour it into the prepared crust.
Sprinkle the top of the pie with reserved buttered graham cracker crumbs, and then refrigerate for at least 3 hours (or until the pudding sets).
Garnish with whipped cream or Cool Whip and serve!
Does Chocolate Pudding Pie need to be refrigerated?
Yes, this chocolate pudding pie needs to be stored in the refrigerator. It 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.
Can you make Chocolate Pudding Pie in advance?
Yes! This is a perfect make-ahead dessert. I usually prepare the pie the day before I plan to serve it so that I know it has plenty of time to chill and firm up.
The pie will keep in the refrigerator for at least 2 days.
What to serve with Chocolate Pudding Pie:
Serve this decadent chocolate pie with a dollop of whipped cream or Cool Whip 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.
COOK’S TIPS AND RECIPE VARIATIONS:
- 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.
- Try a Chocolate Pudding Pie with Oreo Crust instead of the graham cracker crust!
- Use other pudding flavors to create variations on this recipe. Try a White Chocolate Pudding Pie using the white chocolate pudding mix, try 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!
- 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 easy dessert recipes that you might enjoy:
- Mom’s Easy Apple Pie
- Easy Pecan Pie Bars
- Claudia’s Easy Triple Chocolate Cake
- Aunt Bee’s 5-Minute, 5-Ingredient Cherry Dump Cake
Chocolate Pudding Pie
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
- 1 ounce unsweetened Baker’s Chocolate
- 3 cups milk (I used 1%, but 2% or 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!)
- Whipped cream or Cool Whip for serving
For a homemade Graham Cracker Crust:
- 12 full-size graham crackers crushed or processed into fine crumbs
- ¼ cup sugar
- 6 tablespoons 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. Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired.
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Press crumbs into a pie dish and bake at 375 degrees for 8-10 minutes, or until golden brown.
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Allow pie crust to cool.
For the Pie Filling:
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Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan.
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Bring to a full boil on medium heat, stirring constantly with a whisk. 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.
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After about 5 minutes, the filling should have thickened nicely. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.
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Refrigerate the pie for at least 3 hours, or until set. Slice and serve with whipped cream or Cool Whip on top.
Recipe 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.
Does Chocolate Pudding Pie need to be refrigerated?
Yes, this chocolate pudding pie needs to be stored in the refrigerator. It 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.
Can you make Chocolate Pudding Pie in advance?
Yes! This is a perfect make-ahead dessert. I usually prepare the pie the day before I plan to serve it so that I know it has plenty of time to chill and firm up.
The pie will keep in the refrigerator for at least 2 days.
COOK'S TIPS AND RECIPE VARIATIONS:
- 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.
- Try a Chocolate Pudding Pie with Oreo Crust instead of the graham cracker crust!
- Use other pudding flavors to create variations on this recipe. Try a White Chocolate Pudding Pie using the white chocolate pudding mix, try 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!
- 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.
This recipe was originally published in July, 2014. It was updated in February, 2019.
If it rich and has chocolate I’m in love! Looks amazing!
Hi, Mallory! I couldn’t agree more. 🙂
Great looking pie! Thanks for sharing it on the Linky 🙂
Thanks for stopping by, Lisa!
That looks totally indulgent. I want some 🙂
Kaz — Yes! Indulgent and amazingly delicious!
This is my kind of recipe, especially when the first two ingredients are CHOCOLATE! Love it!! Found it over at Freedom Fridays with all my bloggy friends linky party:)
Thanks for visiting, Adrian! You’re right…if the first two ingredients are chocolate, it can’t be bad! Have a great weekend. 🙂
I’ve tried this with regular pie crust and I think graham cracker crust would be much tastier! This looks amazing, thanks for sharing!
~Meaghan from DIYfaerie
Yes, Meaghan! The graham cracker crust is just so buttery and good! Try it. 🙂
Love love love rich chocolate pie, this sounds like the perfect way to end a day. Great recipe Blair. Pinned!
Thanks, Krista! I hope that you get to try it. It’s so simple and delicious!
This looks so good! Thank you for linking up at Tickle My Tastebuds last week. I am featuring you tomorrow on my blog and would love if you would stop by with some more delicious recipes to share!
Julia @ Mini Van Dreams
Hi, Julia! Thank you so much for the feature! Of course I will be back tomorrow. 🙂
Thanks for sharing this decadent pie with us at Best of the Weekend – I’ll be featuring it on my blog Friday!
This looks so much better than your average chocolate pudding pie! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for stopping by, Stephanie!
Ooh, I love generational recipes 🙂 Especially chocolate ones! Thanks for sharing, and your post was the “most viewed” and is featured in tonight’s What’d You Do This Weekend! Pinned!
Thanks SO MUCH, Ashley!!
going to make this for a church function, looks so good!
Awesome! Thanks, Mikki! I hope that you love it!
if i wanted meringue on top, would i bake the pie first then bake it again the the meringue? or could i do it all in one go?
Hi, Ashley! I’ve never made it with meringue, but I would think that you could bake the pie first, add the meringue, and then pop it back in the oven for a few minutes to let the meringue brown. Meringue only needs about 10-12 minutes in the oven, so it would probably work best added at the end. 🙂
Hi Blair:
Thank you so much for sharing your beautiful family with us, the wonderful recipes and photos. All of your time, energy and hard work in presenting your weeekly Our Week in Meals is greatly appreciated. I think all of your followers have fallen in love with your town and state just by your narratives.
Wishing you and your family the very best in the New Year and happy holidays.
Jo Ann
Jo Ann! Thank you!!! I appreciate your kind words SO much. You totally made my day. Thanks for reading along with us! xoxo
Hi Blair, This pie brings me back to my childhood. My mother used to make a butterscotch pudding and layer bananas on the crust before adding the pudding.She did this with the chocolate as well. You should give it a try, Delicious!
Oooooh! That sounds delicious, Lisa!!
Is 3 c milk accurate. That is one cup more than the jello pudding package calls for. I’m worried that it might be too runny.
Hi, Sonny! It sounds like you’re looking at a small box of the Jell-O pudding. As I mentioned in the instructions above, you want to make sure that you have the larger size box (the 5 ounce package). This larger size box calls for 3 cups of milk, so that is the correct amount. 🙂
Hello, thanks for the recipe, it was delicious.
I didn’t get a chance to take pictures, be cause the pie didn’t last long and I wasn’t fast enough.
I will make it again, this time adding Tapioca pudding to the chocolate.
Will make sure this time I take pictures before, it gets to the dining room table, ????.
Regards,
Adri
That’s awesome!!! Definitely snap some photos next time! 🙂
Question instead of the chocolate pudding mixture could I use a peanut butter and chocolate pudding made from a different recipe and then put that into the pie crust and then add the cool whip on top?
Sure! That sounds like a delicious twist on the original. 🙂
Awesome thanks can’t wait to see how my dad likes this seeing as my mom dislikes peanut butter and chocolate unless it’s whit chocolate.
Also I can share the chocolate peanut butter pudding recipe with ya if you want.
Yes, that would be great if you could post it in a comment for other readers to try, too. Thanks again! 🙂
I might have forgotten to say it so I’ll say it now, but It’s no problem I love learning new recipes, sharing recipes, and also combining recipes. I just love cooking in general but more so making snacks, sweets, treats, and desserts.
That French Toast sounds amazing, Randall! Thanks so much for sharing both recipes.
Since it’s just a recipe for chocolate peanut butter pudding, I’m wondering if the pie will slice cleanly into slices (or will the pudding be too soft)? You want the filling to firm up enough so that you can slice it into individual servings. I don’t know for sure, since I haven’t tried that recipe, but it’s something to consider. 🙂
If I want it thick enough for that I just need to let the pudding chill uncovered for I think 3 hours maybe 3 1/2. I had on accident the first time making it (and not knowing the correct way to chill it) I had left it in the fridge uncovered for about 3 1/2 or 4 hours and it came out quite thickened to the point I had to use a spoon to scoop it out.
Okay, great. Sounds like it will probably work fine!
Okay so while I was looking for the recipe book with the chocolate and peanut butter pudding recipe I also found the recipe for Peanut butter french toast (its better than it might sound).
Here is the ingredients needed for the Pudding followed by the recipe.
1/4 C. Smooth Peanut Butter (I suggest using a bit more than this if you want it to have enough of the peanut butter taste)
2 C. Milk
1 pkg. Instant chocolate pudding
Step 1. Beat peanut butter and 1/4 cup milk until smooth.
Step 2. Slowly add remaining milk and blend well. (You don’t need to use an actual blender.)
Step 3. Add pudding mix and blend well.
Step 4. Pour into serving dish and chill. (I have found that waiting at least 2 hours is best.)
The ingredients and recipe for the Peanut Butter French Toast
1/2 C. Creamy Peanut Butter (You can use more if you wish.)
8 Slices Sandwich bread
2 Bananas Sliced evenly
4 lg. eggs lightly beaten
1/2 C. milk
2 T. butter or Margarine
Step 1. Spread peanut butter evenly over 4 bread slices.
Step 2. Arrange Banana Slices Evenly over peanut butter.
Step 3. Top with remaining bread slices; Set aside.
Step 4. In a small dish or bowl combine eggs and milk; mix well.
Step 5. Melt butter in a large non-stick skillet over medium heat
Step 6. Dip each sandwich into egg mixture; turning to coat both sides.
Step 7. Place in Hot Skillet. Cook 3 to 4 minutes on each side or until browned.
Serve Immediately. Makes 4 Servings.
Also I recommend starting with just 1 serving because if your having things like bacon, sausage, or eggs with it then one serving is enough.
I have other peanut butter themed recipes, as well as some others in my favorite cookbook if anyone wants more.
~Randall
I made this for my dad for Thanksgiving and followed all directions. Mine did not set. So disappointed. Will try one more time using some heavy cream and cooking longer. Fingers crossed.
What size baking dish should o be using ??? 9inch?
Hi, Randi! Yep! A standard pie dish is 9 inches in diameter. Enjoy!
I don’t have the extra chocolate to add will this setup ok? Any hints with cooking it? I tried this once and it set for a while but then flooded. Not sure what I did wrong.
Hi, Kim! I’ve only ever made the recipe as written, so I have no idea what will happen if you omit the chocolate. I wouldn’t recommend it. 🙂