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!
Servings 8 people
- 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
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.
Press crumbs into a pie dish and bake at 375 degrees for 8-10 minutes, or until golden brown.
Allow pie crust to cool.
For the Pie Filling:
Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan.
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.
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.
Refrigerate the pie for at least 3 hours, or until set. Slice and serve with whipped cream or Cool Whip on top.
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.
Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 5.8g | Fat: 13.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.9g | Cholesterol: 27.7mg | Sodium: 319.7mg | Potassium: 169.8mg | Fiber: 2.2g | Sugar: 27.3g