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This Chocolate Pudding Pie is truly one of my all-time favorite desserts.
I first tried this pie when I was about 10 years old, when a family member made a version for Thanksgiving.
Ever since then, it’s been something I crave again and again.
This was actually one of the first dessert recipes I ever published here on Handle the Heat, way back in June of 2009!
The slightly crunchy, buttery graham cracker crust is so delicious with the rich, creamy pudding filling. Add homemade whipped cream or even vanilla ice cream for the perfect dessert.
This pie is the perfect Thanksgiving dessert, but it’s also so crowd-pleasing that it’s perfect after any meal.
Whether you grew up enjoying Chocolate Pudding Pie or not, I hope you’ll give this delicious pie recipe a try, and create fun new memories in doing so.
How to Make Chocolate Pudding Pie
How to Serve Chocolate Pudding Pie
I have included my recipe and instructions for making homemade whipped cream, which is the perfect topping for this pie, in my opinion! Feel free to instead serve with vanilla ice cream, caramel sauce, homemade chocolate sauce, or whatever else your heart desires.
Can I Make This Pie Dairy-Free?
Yes! I have successfully made this Chocolate Pudding Pie recipe dairy-free by substituting the butter with coconut oil, and replacing the cow’s milk with almond milk. The non-dairy version definitely wasn’t as rich and only lasted 1 day before it started weeping, but it was still delish!
Do I Have to Use Graham Crackers? Pudding Pie Recipe CRUST Variations
I love this pie with a graham cracker crust, but feel free to change it up and use:
How Long Does Chocolate Pudding Pie Last?
Without whipped cream, this pie will keep for 2 days. Avoid adding the whipped cream until shortly before serving, for best results.
How to Store Pudding Pie?
Once cooled and set, store the Chocolate Pudding Pie covered in the fridge for up to two days. We have not tried freezing this pie, but let us know if you give that a try!
More Pie Recipes You’ll Love
For the crust:
-
9
(142 grams) full size graham crackers
-
1/4
teaspoon
fine salt
-
5
tablespoons
(71 grams) unsalted butter,
melted
For the filling:
-
1
tablespoon
(1 envelope) unflavored gelatin
-
1/3
cup
boiling water
-
2/3
cup
(133 grams) sugar
-
1/3
cup
(28 grams) unsweetened cocoa powder
-
1/4
cup
(35 grams) cornstarch
-
1/8
teaspoon
salt
-
3
cups
milk (whole milk or 2% work best)
-
4
ounces
(113 grams) bittersweet chocolate,
chopped
-
2
teaspoons
vanilla extract
For the whipped cream:
-
1
cup
chilled heavy cream
-
1
tablespoon
powdered sugar
-
Cocoa powder or chocolate shavings,
for garnish
Make the crust:
-
In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then set aside to cool.
Make the filling:
-
In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
-
In a medium saucepan, mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
-
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and place in the refrigerator to set, at least 4 hours.
Make the whipped cream:
-
Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie or pipe on using a piping bag fitted with a star tip. Garnish with cocoa or chocolate shavings.
-
The pie can be covered and stored in the fridge for up to 2 days.
I've successfully made this recipe dairy free by subbing the butter with coconut oil, and the cow's milk with almond milk. The non-dairy version definitely wasn't as rich and only lasted 1 day before it started weeping, but it was still delish!
Adapted from Ellie Krieger
Photos by Constance Higley.
Hello , I love all your recipes , I did a year ago your initial Chocolate pudding pie and I can not find it right now , did you change the recipe ? The new one has a graham cracker crust that the previous one didn’t . Is it available somewhere ?
Thank you
Hi Carolina! This recipe has not changed, we just updated a little of the info in the post. Perhaps you used this French Silk Pie recipe or this Chocolate Peanut Butter Caramel Mousse Pie recipe in the past? Alternatively, feel free to use this recipe and check out the pink tip box, above the recipe, where Tessa talks about some graham cracker crust alternatives. Happy baking 🙂
Hi chef,
I want to follow this recipe to make vanilla pudding pie so I want to omit the cocoa and dark chocolate but do I need to use white chocolate instead of the dark chocolate? I mean to harden the pudding a little bit or should I totally skip the chocolate
Hi,
What can I use instead of Graham Cracker?
Will plain digestive biscuits work?
Loved this pie…chocolate-y but not too chocolate-y! Sweet, but not too sweet. Perfect! When I need a feel good chocolate fix, this will be my go-to recipe.
I’m so happy to hear that, Barb!
Wow! This chocolate pudding pie looks so rich and flavorful! Pudding desserts are so easy to make and always taste delicious, don’t they!
I can’t wait to try this, my Handsome Hubby always talks about the chocolate pudding pie his mom made. He always loved the “skin” on it?
any way how much sugar and salt go in the crust?
thank you☺
Thanks for such a great choice! I'm not big on sweets, but this definitely hit the spot for that rare craving. Yours looks much creamier than mine; maybe that's due to the milk? I used fat free, and my filling turned out a little too gelatinous. The flavor was really good though once I got over the weird texture!
I am a bit late getting it made and posted, what with my family activities here in canada … but I finally had a chance to do it for dinner last night and Mom and I were both really impressed. I added extra graham crackers for the crust, then missed the instruction about baking it for 10 minutes :>( but it turned out fine anyway. And I also used the 2% because it was all we had here … and I would use it (or even whole milk for the right crowd) again. The taste was superb and I am thinking to add this dish to my Gringo Perdido menu. Thanks for choosing this great dessert, Tessa!!
Super pick, this was really tasty. Your slice of pie looks really nice and creamy.
Great pick, Tessa! The friend whose birthday party I brought it to even ate the leftovers for breakfast the next morning 🙂
It was a delicious pick, Tessa. Thanks for choosing it! And your pie does look luscious!
Thanks Joanne! Yours looks delicious too 🙂
Justin, I thought that too but then I remembered that graham crackers aren't all that bad for you! Regardless, I love crusts so I'm using more next time 🙂
extra crust sounds good. i assume ellie krieger didn't want to go to overboard.
This was a great pick and your photo looks yummy.
Yeah! Love making desserts.