Chocolate Pudding Pie

Chocolate Pudding Pie, topped with homemade whipped cream, chocolate shavings and raspberries, is a decadent dessert that’s perfect for sharing.

close up of a slice of chocolate pudding pie topped with whipped cream and raspberries


 

This classic chocolate pie is completely from scratch and totally worth the effort!

Chocolate Pudding Pie Recipe

To me, a homemade pie is a labor of love… and that’s exactly what this Chocolate Pudding Pie is.

From the homemade graham cracker crust to the scratch-made chocolate pudding filling, this pie is over-the-top delicious. Yes, it takes time, but it’s sure worth the effort.

overhead of chocolate pudding pie

To me, it would be perfect for a celebration of any sort… even if the celebration is as simple as just seeing your people again. (Hello. Pie is perfect for any occasion.)

Chocolate Pudding Pie Ingredients

We need a handful of ingredients to make this pie. Keep in mind that we’re making the pie crust from scratch, as well as the filling. 🙂 

close up angle of strawberry whipped cream dollops
Chocolate Pudding Pie, topped with homemade whipped cream, chocolate shavings and raspberries, is a decadent dessert that’s perfect for sharing. This classic chocolate pie is completely from scratch and totally worth the effort!

And if you’re looking for a store-bought shortcut, I’ve got a few ideas on those for you below, too. 

  • Graham cracker crumbs—you can make these yourself in a food processor or purchase a box of ‘em at the store if that’s easier.
  • Granulated sugar—we need this for both the crust and the pudding
  • Unsalted butter—like the sugar, we need this for the crust and the pudding itself
  • Cocoa powder—the original recipe for this chocolate pudding calls for unsweetened or Dutch processed and dives into the differences in types of cocoa powder. For this pie, I used Droste brand Dutch-processed cocoa for a richer flavor.
  • Cornstarch
  • Fine sea salt—or a fine kosher salt would work here, too.
  • Whole milk – don’t skimp with skim or reduced fat.
  • Vanilla extract
  • Homemade sweetened whipped creamplain or strawberry.
  • Fresh raspberries or strawberries
  • Chocolate shavings—from your favorite chocolate bar!

Pro tip: This Chocolate Pudding Pie is not something you want to rush. The crust needs to bake and cool slightly before you pour the pudding into it. And the pudding should be warm but not hot when this happens. After that, the pie will need to chill for 3-4 hours in the fridge. 

Graham Cracker Crust

First, make the graham cracker crust. Combine the graham cracker crumbs with granulated sugar and melted butter. Stir them together until combined. 

You can use a food processor or a plastic bag and a rolling pin to make the graham cracker crumbs if you don’t purchase the pre-made crumbs. You want them to be pretty fine for your chocolate pudding pie, though, so make sure they’re smashed well!

Pour the crust ingredients into a 9” pie pan. Use your hands or a flat utensil, like a measuring cup, to gently press the crust together and into shape.

measuring cups pressing graham crackers into a pie plate

This may take some time, and that’s OK. We want the crust to be compact because otherwise, it’ll fall apart when you’re serving it. 

When the crust is formed, pop it into the oven and bake for 20-25 minutes. Keep an eye on it—you want it to turn a golden brown color and don’t want it to burn.

When it’s done, remove the crust from the oven, and let it cool while you make the chocolate pudding filling.

A traditional homemade pie crust is also a nice option. Or grab a premade one at the store!

close up overhead of chocolate pudding pie

How to Make the Pudding Filling

Whisk together the sugar, cocoa powder, cornstarch and salt in a medium saucepan. Pour in two cups of milk, and whisk until combined, then turn on the heat.

chocolate pudding in a sauce pan

As the mixture thickens and steams, slowly add the rest of the milk. Stir constantly until the mixture reaches a boil. After about a minute, it should be very thick.

Remove the pudding from the heat, and stir in the vanilla extract and the butter. 

Let the pudding cool until it’s no longer steaming.

Put together the chocolate pudding pie, and let it chill. When the pudding is no longer steaming, pour it into the baked crust. Cover with plastic wrap—make sure to press down to remove any air bubbles so a skin won’t form—and chill in the refrigerator.

pouring chocolate pudding into a graham cracker crust

Remember: Your pie could take 3-4 hours, or more, to completely chill.

Decorate, slice and enjoy! I used a piping bag with a star tip to decorate our pie with dollops of Strawberry Whipped Cream, but you do you! A healthy dollop of whipped cream on top of this pie from a spoon isn’t a bad idea, either.

Here are some other toppings you can add to this chocolate pie:

  • Fresh fruit, like raspberries or strawberries
  • Chocolate shavings, made with your favorite bar of chocolate and a zester
  • Powdered sugar—because when is this ever a bad idea?
  • Sprinkles—to add some pops of color!

Quick Fixes

How do you thicken chocolate pudding for pie? The cornstarch in this chocolate pudding recipe thickens the pudding for the pie. The key is going to be cooking it long enough so that the pudding holds its shape when you slice the pie! You’ll know the pudding is done when it’s super thick—and it’ll coat the back of a spoon easily without dripping off.

chocolate pudding on a spoon

Does chocolate pudding pie need to be refrigerated? Yes. You absolutely need to refrigerate this pie.

How do you fix runny chocolate pudding? If your pudding isn’t thick enough, it needs to be cooked for longer. However, if you’ve got runny pudding inside your pie crust already… it might just be best to eat that with a spoon. 😉 It might not be pretty, but it’ll sure taste good.

But also remember that pudding isn’t a super taunt dessert, it is supposed to spread a little when served. If you want something that holds form, add more cornstarch or freeze it.

fork dipping into a piece of chocolate pie

Tips and Tricks for the Best Pie

  • Give it time. This recipe isn’t one you want to rush because it takes time to get it right. That includes the making of the graham cracker crust and the homemade chocolate pudding. Trust me when I say this is totally worth it.
  • Store the pie wrapped in plastic wrap in the fridge for up to 3 days.
  • Need a store-bought shortcut? Purchase pre-made Graham cracker crumbs or a pre-made Graham cracker crust. Make the pie filling from scratch because it’s worth the effort. So is the homemade whipped topping.
chocolate pie on a plate

Pro tip: If you’re entertaining and planning to serve this Chocolate Pudding Pie to guests, make the pie the day before, and have it chill overnight in the fridge. Why? This takes the stress off you so you don’t worry about getting the pie done in time before hosting friends.

homemade chocolate pudding pie for pinterest

More easy desserts:

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No Bake Peanut Butter Pie Recipe

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See The Recipe!
overhead shot of peach pie with slice taken out

Peach Pie Recipe with Fresh Peaches

Southern Peach Pie a traditional peach pie using fresh peaches baked in a flaky, buttery lattice crust. 
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Classic Custard Pie

With a silky-smooth custard filling, this Custard Pie is easy to make and perfect for all seasons. Top with cinnamon, whipped cream or fruit! 
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homemade chocolate pie with strawberry whipped cream
overhead of chocolate pudding pie

Chocolate Pudding Pie

5 from 5 votes
This easy Chocolate Pudding Pie topped with homemade whipped cream, chocolate shavings and raspberries, is decadent and perfect for sharing!
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 3 hours 30 minutes
Servings: 8

Ingredients

Graham Cracker Crust

Chocolate Pudding

Toppings

Instructions

Make the pie crust

  • Preheat the oven to 350°F. Choose a 9” pie dish, and set it aside. (You can lightly spray it with nonstick cooking spray, but this isn’t necessary.)
  • In a large bowl, combine the Graham cracker crumbs and sugar. Pour in the melted butter, and stir until combined.
  • Press the mixture into the prepared pie dish, and press firmly to form a crust.
    pressing graham cracker crust into a pie plate
  • When the crust is evenly distributed, pop into the oven and bake for 20-25 minutes, or until the crust has set.
  • Let cool while you make the chocolate pudding mixture.

Make the Chocolate Pudding

  • Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan.
  • Pour in two cups of milk, and whisk until combined.
  • Turn the heat to medium-low and whisk until the mixture begins to thicken and steam.
  • Pour in the remaining milk slowly, stirring constantly until the mixture reaches a boil.
  • Allow the mixture to boil for or until it is very thick, this can take a few minutes, but will happen and when it does, will happen fast. (It should coat the back of a spoon easily at this stage.)
    chocolate pudding in a saucepan
  • Remove from heat and stir in butter and vanilla extract until combined.
  • Let cool in the saucepan until it’s no longer steaming.

Make the Chocolate Pudding Pie

  • Pour the pudding into the baked graham cracker pie crust.
    pouring chocolate pudding into crust
  • Smooth out the top with an offset spatula.
  • Cover with plastic wrap, pressing out any air bubbles to press the wrap flat on top of the pudding so a skin doesn’t form.
  • Refrigerate for 3-4 hours.
  • Garnish with homemade whipped cream, fresh fruit and chocolate shavings.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Please keep in mind that this is a pudding pie and pudding doesn’t fully set. When you carve into this pie, the filling will flow a little. This is normal and ok. If you want it to set complete, add an additional 2-3 tablespoons of cornstarch. 

Nutrition

Calories: 412 kcal, Carbohydrates: 54 g, Protein: 7 g, Fat: 20 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 49 mg, Sodium: 234 mg, Potassium: 315 mg, Fiber: 2 g, Sugar: 41 g, Vitamin A: 641 IU, Calcium: 195 mg, Iron: 1 mg
Author: Erin Parker
Calories: 412
Course: Dessert
Cuisine: American
Keyword: chocolate pie, chocolate pudding pie
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
slice of chocolate pie for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

5 from 5 votes

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Questions and Reviews

  1. 5 stars
    Chocolate pie is one of my favourite types of pie, so I am so excited to try this! Bookmarked for later, thanks so much for the recipe 😉

  2. 5 stars
    This pie looks delectable! I love that it’s all from scratch. I can’t wait to make it this weekend and I know it will be a huge hit. Thanks for sharing!

  3. 5 stars
    This chocolate pie was so decadent and delicious! Better yet, so easy to make too. Highly recommend for a chocolate dessert!