Chocolate Pudding Pie
Introduction
Close your eyes and imagine slicing into a glossy, dark-brown surface that gives way to velvety pudding beneath — the faint crack of a perfectly set crust, the warm cocoa scent that rises to meet you, and the first spoonful cooling on your tongue into a silky, chocolate finish. This Chocolate Pudding Pie mixes nostalgia and elegance: familiar comfort in every bite, with a decadent mouthfeel that feels celebratory. Whether you’re chasing the last days of a cozy weekend morning, bringing a show-stopping dessert to a dinner party, or simply indulging a quiet evening, this pie answers the call.
If you enjoy riffing on classic flavors, you might also like our take on a richer, nut-studded version like the chocolate pecan pie twist — it’s a nice companion idea when you want something with a little extra crunch.
At a Glance
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 10–12 minutes (crust bake) + 8–10 minutes (pudding thickening)
- Total Time: About 4½ hours (includes at least 4 hours chilling)
- Servings: 8 slices
- Difficulty Level: Easy–Intermediate (requires attention when thickening the pudding)
Nutrition Highlights
Estimated nutrition per serving (1/8 pie). Values are calculated from standard ingredient nutrition profiles and represent approximate averages; actual values will vary based on brands and exact measures. Estimates were derived using USDA food composition data and commonly referenced nutrition databases; for general dietary guidance consult trusted resources such as the Mayo Clinic or CDC.
- Calories: ~495 kcal
- Protein: ~5 g
- Carbohydrates: ~48 g
- Sugars: ~30–35 g (from added and naturally occurring sugars)
- Fiber: ~2–3 g (depends on chocolate and crust)
- Fat: ~33 g
- Saturated Fat: ~18 g
- Sodium: Variable (depends on salted vs. unsalted butter use; estimated ~150–250 mg)
- Cholesterol: Elevated (from butter, milk, and cream)
Notes: This is a rich dessert high in fat and sugars — perfect for sharing in moderation. If you need lower-fat or lower-sugar alternatives, see the variations section below for healthier swaps.
Why You’ll Love It
- Irresistible Flavor & Texture: The combination of a crisp, slightly sweet graham crust with warm, creamy chocolate pudding delivers contrast and satisfaction: crunchy edge, silky center, and a cloud of whipped cream on top.
- Crowd-Pleasing Nostalgia: This pie evokes childhood favorites while still feeling grown-up thanks to dark chocolate’s complexity — ideal for family gatherings, potlucks, or holiday dessert tables.
- Make-Ahead Convenience: The pudding needs time to set, which makes it a perfect make-ahead dessert for busy hosts. Prepare earlier in the day or the night before and spend more time with guests.
- Flexibility: It adapts well to dietary needs and flavor accents — add a dash of espresso for depth, swap crusts for gluten-free options, or make a lighter topping if you prefer.
How to Make Chocolate Pudding Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for crust)
- 4 oz dark chocolate, chopped
- 2 cups milk (whole milk recommended for richness)
- 1/4 cup cornstarch
- 1/4 cup granulated sugar (for pudding)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Optional ingredients and substitutions
- Gluten-free option: use gluten-free graham cracker crumbs or an almond-meal crust.
- Lower-fat: substitute 2% milk (results in a slightly thinner pudding) and use light whipped topping instead of heavy cream.
- Vegan: use coconut cream and a dairy-free milk (see variations).
- Flavor boosts: 1 tsp instant espresso in the pudding; 1–2 tbsp liqueur (e.g., Kahlúa) added to the chocolate while off the heat.
Method & Process
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 1/2 cup granulated sugar until combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until golden. Let cool completely.
- In a medium saucepan, whisk together 2 cups milk, 1/4 cup cornstarch, 1/4 cup granulated sugar, and 1/4 tsp salt until smooth. Heat over medium, whisking constantly, until the mixture thickens and begins to bubble (about 6–8 minutes). Keep the whisk moving to avoid lumps or scorching.
- Remove from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the pudding is glossy and smooth. Stir in 1 tsp vanilla extract.
- Pour the warm chocolate pudding into the cooled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap (pressing it gently to avoid a skin forming) and chill in the refrigerator for at least 4 hours or until set.
- Before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Slice, serve, and enjoy!
Practical tips
- Whisk constantly while heating the milk-cornstarch mixture to prevent lumps and scorching.
- If lumps form, remove from heat and whisk vigorously or blend briefly with an immersion blender — be careful with hot liquids.
- Press plastic wrap directly on the pudding surface while chilling to prevent a skin from forming.
- Let the pie chill fully; under-chilled pudding will be too soft to slice neatly.
- For a cleaner slice, chill the pie well and wipe a warmed knife between cuts.
Serving Suggestions
- Classic: Serve chilled with the whipped cream topping and a light dusting of cocoa powder or shaved dark chocolate.
- Coffee pairing: Offer espresso or strong coffee alongside — the bitterness complements the chocolate.
- Fruity contrast: Add fresh raspberries or sliced strawberries on top to cut through the richness.
- Casual snack: Serve a small wedge with a glass of cold milk for a nostalgic treat.
- After-dinner elegance: Garnish with toasted nuts (hazelnuts or almonds) and a drizzle of caramel for a more elaborate presentation.
How to Store
- Room temperature: Not recommended for more than 2 hours because of dairy content; follow USDA guidance on perishable foods left at room temperature.
- Refrigerator: Keep covered and refrigerated. Best within 3–4 days for optimal texture and safety.
- Freezer: You can freeze the pudding filling (without whipped topping) in a covered airtight container for up to 1–2 months; thaw overnight in the fridge and re-whip fresh cream before serving. As a whole assembled pie, freezing is possible for up to 1 month but the whipped topping may separate — consider freezing slices wrapped tightly for best results.
Pro Tips & Tricks
- Chocolate choice matters: Use a good-quality dark chocolate (60–70% cocoa) for balanced bitterness and sweetness; cheaper chips can make the pudding grainy.
- Texture keys: Cornstarch creates a silky, stable pudding. Make sure it’s fully dissolved in cold milk before heating to avoid lumps.
- Crust press: Press graham crumb crust firmly and evenly to prevent it from crumbling when slicing.
- Tempering note: If adding liqueur or extra flavors, whisk them in off the heat so the alcohol or volatile aromatics don’t cook off excessively.
- Cooling strategy: Chill the pie uncovered until the surface is tacky, then cover to avoid excess condensation.
Creative Twists
- Vegan Coconut Pudding Pie: Use full-fat coconut milk (both for pudding and whipped topping — refrigerate a can and whip the solid cream), replace butter with coconut oil, and use dairy-free dark chocolate.
- Espresso-Chocolate Pie: Stir 1 tsp instant espresso granules into the hot milk before adding chocolate for an enriched mocha flavor.
- Salted Caramel Chocolate Pie: Spread a thin layer of salted caramel over the cooled crust before pouring in the pudding for a sweet-salty contrast.
- Nutty Crunch: Add 1/2 cup chopped toasted hazelnuts or pecans to the crust mixture for texture and nutty depth.
- Lower-Sugar Option: Reduce added sugar by half and use a higher-percentage chocolate (75%+) to keep intensity while cutting refined sugar.
Recipe Q&A
Q: Can I make the pie ahead?
A: Yes — it’s ideal to make a day ahead. Chill fully, then add whipped cream just before serving for best presentation.
Q: My pudding is lumpy. How do I fix it?
A: If lumps form, whisk vigorously off heat or carefully use an immersion blender to smooth the pudding. Strain through a fine-mesh sieve if needed.
Q: Can I substitute the graham crust?
A: Absolutely — use a cookie crust (Oreos for chocolate lovers), an almond-meal crust for gluten-free, or prebaked pastry shell.
Q: Is there a lighter version?
A: Use 2% milk and a stabilized lighter whipped topping; calories and fat will be lower but texture slightly less luxurious.
Q: How do I keep the crust from getting soggy?
A: Bake the crust until golden and fully cooled before adding the filling; you can also brush the cooled crust with a thin layer of melted chocolate and let it set to create a moisture barrier.
Conclusion
This Chocolate Pudding Pie is comfort and celebration in one elegant slice — easy to make, deeply chocolatey, and wonderfully adaptable. If you want a paleo-inspired reinterpretation, take a look at this creative approach to a similar dessert at Chocolate Pudding Pie – Delectable paleo recipes to eat & feel great. For another classic riff and inspiration from a trusted kitchen, check out the Smitten Kitchen version of a chocolate pudding pie at chocolate pudding pie – smitten kitchen.
Try the recipe, share your photos and notes, and join the conversation — your variations and tips are what make these recipes come alive for everyone. For more pudding-based inspiration, see our guide to the ultimate chocolate pudding and other chocolate-forward desserts.
Print
Chocolate Pudding Pie
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A luxurious Chocolate Pudding Pie with a crisp graham cracker crust and creamy chocolate filling, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (for crust)
- 4 oz dark chocolate, chopped
- 2 cups whole milk
- 1/4 cup cornstarch
- 1/4 cup granulated sugar (for pudding)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 1/2 cup granulated sugar until combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until golden. Let cool completely.
- In a medium saucepan, whisk together 2 cups milk, 1/4 cup cornstarch, 1/4 cup granulated sugar, and 1/4 tsp salt until smooth. Heat over medium, whisking constantly, until the mixture thickens and begins to bubble (about 6–8 minutes).
- Remove from heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the pudding is glossy and smooth. Stir in 1 tsp vanilla extract.
- Pour the warm chocolate pudding into the cooled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
- Before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Slice, serve, and enjoy!
Notes
This is a rich dessert high in fat and sugars — perfect for sharing in moderation. For lower-fat or lower-sugar alternatives, see variations for healthier swaps.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 33g
- Sodium: 200mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
