Chocolate Pudding Pie

4.72 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 pie recipe, chocolate pudding pie, chocolate pudding pie recipe

Prep Time 15

Cook Time 10

Cooling Time 4

Total Time 25

Servings people

Calories 320kcal

Author Blair Lonergan

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