Chocolate Pudding Pie

5 from 7 votes

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!

Course Dessert

Cuisine American

Keyword chocolate dessert, chocolate pudding pie, cook and serve chocolate pudding pie, easy chocolate pie recipe, lemon bars with graham cracker crust

Prep Time 15

Cook Time 10

Cooling Time 4

Total Time 25

Servings people

Calories 320kcal

Author Blair Lonergan

Equipment

deep dish pie plate

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.

Video

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.

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