You’ll love this Chocolate Pudding Pie because it’s rich but light, and you’ll have no problem polishing off a slice. I speak from experience. It’s made with real chocolate and has a buttery graham cracker crust, topped with homemade whipped cream topping.
Chocolate Pudding Pie is made with simple ingredients, like milk, cocoa powder and real chocolate. The filling itself takes approximately 15 minutes to make, but you’ll need to allow time for it to cool and set. It’s the perfect dessert to make ahead of time!
This pie is almost a no-bake recipe, except that the graham cracker crust should be baked for 10 minutes to help bind the crust together and make it a little crispy.
The key ingredients in this pie are:
- Whole milk: Whole milk is higher in fat, which adds richness to the pudding. It also helps to produce a nice, thick consistency.
- Chocolate: High-quality chocolate is important because this is where the flavor comes from. I prefer dark chocolate, at least 72% cocoa, but, if you like milk or semi-sweet chocolate, that will also work. I recommend using a chocolate bar because they melt smoothly. I don’t like to use chocolate chips because they are coated, so once melted, they have an oilier texture.
- Egg yolks: This adds a velvety texture and richness to the pudding and also helps to thicken the pudding.
This pie is best consumed within the first 48 hours, as the graham cracker crust will start to soften after that. I recommend preparing 24 hours in advance of serving whenever possible.
Chocolate lovers will love my thick, creamy No-Bake Chocolate Oreo Cheesecake and Chocolate Chip Cookie Cupcakes, too. Try all the recipes in my recent cookbook — No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More.
Chocolate Pudding Pie
- 10 minutes
- 15 minutes
- 4 hours
- 8 pieces
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed light brown sugar
7 tablespoons butter, melted
For the Pudding:
3 cups whole milk
1/2 cup granulated sugar
1 tablespoon cocoa powder
2 large egg yolks
3 tablespoons cornstarch
8-oz dark chocolate bar, chopped
For the Topping:
3/4 cup heavy whipping cream
3 tablespoons powdered sugar
chocolate shavings (optional)
For the Crust:
- Combine the ingredients in a medium-size bowl and mix thoroughly until crumbs are well coated. Press the crumbs into the pan until densely packed.
- Bake at 325°F for 8-10 minutes. Remove from oven and cool completely.
For the Pudding:
- Heat the milk with dry ingredients: In a medium saucepan, whisk the milk, sugar and cocoa powder together and heat over medium-low heat until warm.
- Temper the egg yolks: In a small bowl, gently whisk 2 egg yolks. Add 2-3 tablespoons of the warmed milk and into the egg yolks and whisk, then pour thee yolks back into the pudding and whisk to combine.
- Make a slurry with the corn starch: Add 2-3 tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan and whisk to combine.
- Cook until thickened: Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure its thickened before moving onto the next step.
- Add the chocolate: Slowly add chocolate and continue whisking until it’s completely incorporated. Cook for 2-4 minutes, until bubbles start to break the surface, stirring constantly.
- Add the vanilla: Remove the pudding from the heat and whisk in the vanilla extract.
- Strain the pudding: Strain the pudding through a fine sieve into a bowl and then transfer to the prepared pie crust. Cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
- Cool and refrigerate: Allow the pudding to cool on the counter for 30-60 minutes before refrigerating. Refrigerate 2-4 hours until the pudding has cooled and is firm.
For the Whipped Cream:
- Chill the bowl: Once the pie is completely cooled and set, prepare the whipped cream. Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on high speed until soft peaks form.
- Add the powdered sugar: Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pudding. Top with chocolate shavings (optional).