Chocolate Pudding Pie (With Graham Cracker Crust)
Updated Jan 22, 2026, Published Jan 31, 2024
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This Chocolate Pudding Pie with graham cracker crust is a classic dessert made completely from scratch. With a silky chocolate filling, fluffy whipped cream, and chocolate shavings on top, it’s an easy make-ahead pie that’s always a family favorite.
You will also love our chocolate olive oil cake.
Quick Look at This Recipe
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 4 hours + 25 minutes
- Servings: 6-8 slices
- Dietary Info: Vegetarian but can be made dairy-free
- Method: Oven and stovetop
- Technique: Stovetop chocolate pudding made from scratch, thickened with cornstarch and egg yolks, then chilled until fully set in a baked graham cracker crust.
- Flavor & Texture: Rich chocolate flavor with a smooth, silky pudding filling and a light, fluffy whipped cream topping, balanced by a crisp graham cracker crust.
Why you’ll love this recipe!
For the best chocolate pudding pie, I skip the instant pudding and make the chocolate pudding filling completely from scratch—and I promise, it’s worth it.
The flavor is richer, the texture is silkier, and once you see how simple it is, you’ll never want to go back. Trust me, this is an easy chocolate pudding pie that anyone can make, even if you’ve never made homemade pudding before.
This chocolate pie with graham cracker crust is perfect for special occasions, celebrations, or those moments when you just want to treat yourself (and the people you love) to something homemade and special.
And if you’re a true chocolate lover like me, this pie absolutely hits the spot, just like my chocolate tiramisu. Be sure to check out my other homemade pie recipes when you’re ready for your next baking adventure.
Made With Amore,
“Made your chocolate pudding pie for thanksgiving dessert.. super easy and delicious.”
– Michele
Simple Ingredients
- Graham cracker crust: Use finely crushed graham crackers for a sweet and slightly nutty base for the pie crust. You also need melted butter to hold the crumbs together and a bit of sugar to add additional sweetness. I use a similar crust in these frozen lemon bars.
- Sugar: Granulated sugar dissolves smoothly into the hot pudding for clean sweetness, while powdered sugar is best for whipped cream because it contains a bit of cornstarch, helping the cream stay light and stable.
- Cornstarch: This is the primary thickener for the pudding. Cooking it long enough is essential, as it needs the heat to create a creamy, sliceable filling. Arrowroot powder or tapioca starch also works as a thickening agent for the pudding.
- Whole milk: Provides the ideal balance of richness and texture. Lower-fat milk can result in a thinner pudding, while cream alone would be too heavy.
- Large egg yolks: Add richness and structure, giving the pudding a custard-like texture. Tempering them properly prevents curdling and ensures a smooth finish. Add the leftover egg whites to a batch of scrambled eggs or to make an Italian frittata or quiche.
- Semisweet chocolate: Use real chocolate bars for the best flavor and meltability. Chocolate chips can work, but bars melt more smoothly and deliver a deeper chocolate flavor. Use dark chocolate or bittersweet chocolate for a more intense chocolate flavor and less sweetness. For another indulgent chocolate dessert, try this torta caprese!
- Heavy whipping cream: Whips into a stable, airy topping that balances the richness of the chocolate filling.
See the recipe card for quantities.
Substitutions and Variations
- Dairy-Free: You can use a non-dairy milk alternative like almond milk, soy milk, or coconut milk for a dairy-free version of chocolate pudding, but the texture may be slightly different. Substitute the heavy whipping cream with a non-dairy whipped cream alternative.
- Short on Time? You can use a store-bought graham cracker crust if you need to save some time. Personally, I don’t think they taste as good as the homemade butter graham cracker crust.
- Mint Chocolate Pudding Pie: Add a drop or two of peppermint extract to the chocolate pudding for a refreshing minty flavor. Garnish with crushed candy canes, mint chocolate curls, and homemade whipped cream on top of the pie.
- Peanut Butter Chocolate Pudding Pie: Mix a couple of tablespoons of smooth peanut butter into the chocolate pudding before setting. Garnish with a sprinkle of chopped peanuts. For peanut butter lovers, try these peanut butter bars next!
- Chocolate or Oreo Crust: Swap the graham crackers for chocolate cookies or Oreos. Use any leftover cookies as a fun way to decorate a homemade Nutella milkshake.
- Cream Cheese Whipped Topping: Add a few ounces of cream cheese to the whipped cream for an extra-rich twist on the classic whipped topping! For more creamy desserts with cream cheese, try a slice of this Italian cheesecake, made with mascarpone and cream cheese.
How To Make a Chocolate Pudding Pie
Every time I make this chocolate pie with graham cracker crust, I get rave reviews! See the recipe card at the bottom of this post for more. To get started, gather all your ingredients and preheat your oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted butter, sugar, and salt in a bowl until well combined.
- Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides. Bake the crust for 10 minutes, then let it cool completely.
- Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
- The pudding is thick enough when you can dip a spoon into the mixture and run your finger through the pudding on the back of the spoon. If the line stays clearly defined and doesn’t fill back in, the pudding is thick enough and ready. Once thickened, continue to cook for an additional 2 minutes.
- Lightly beat the egg yolks and gradually whisk in 1 cup of the hot milk mixture to temper the eggs. Return this mixture to the saucepan, whisking constantly. Cook for an additional 10 minutes or until the pudding is thick.
- Remove the mixture from the heat and add the chopped chocolate, butter, and vanilla extract.
- Stir until the chocolate and butter are melted and the chocolate pudding is smooth.
- Pour the warm chocolate pudding into the cooled graham cracker crust and smooth the top. Refrigerate for at least 4 hours, or until set.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled chocolate pudding pie.
- Using a vegetable or potato peeler, shave the chocolate from a chocolate bar over the whipped cream. Serve the pie chilled and enjoy!
Try my chocolate lava cakes and these chocolate crinkle cookies!
My Pro Tip
Recipe Tips
- Temper Eggs: When incorporating eggs into the pudding, temper them by gradually adding a small amount of the hot liquid to the beaten eggs. This prevents the eggs from scrambling.
- Chill Thoroughly: Allow the pie to chill in the refrigerator for the recommended time or longer to ensure the pudding sets properly.
- Prevent Soggy Crust: If you’re concerned about a soggy crust, brush a thin layer of melted chocolate over the cooled crust before adding the pudding. This creates a barrier that helps maintain the crust’s integrity.
- Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature before using to ensure even mixing and a smoother consistency.
- Whip Cream Just Before Serving: You can make this chocolate pudding pie recipe up to 24 hours ahead of time. However, I recommend whipping the cream just before serving for the freshest and fluffiest topping.
- Storing: To store the chocolate pudding pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
Chocolate Pie Recipe FAQs
No, freezing isn’t recommended for this chocolate pudding pie. The cornstarch-thickened pudding can become grainy and weepy once thawed, which affects the smooth, creamy texture.
The pudding likely didn’t simmer long enough. Cornstarch needs sufficient heat to fully activate and thicken the mixture. If this happens, return the pudding to the stove and cook it over medium heat, whisking constantly, until it gently simmers and thickens, usually about 1–2 more minutes.
Yes. This pie is best made at least 4 hours ahead and can be prepared up to 24 hours in advance.
To prevent, whisk continuously while cooking the pudding. If you still end up with some lumps, strain the pudding using a sieve after cooking to ensure a smooth, silky texture.
Serving Suggestions
This pie is a great choice for special occasions, celebrations, or when you want to treat yourself and your loved ones to a delicious homemade dessert. It’s a dessert that looks and tastes like it came from a professional bakery.
Try drizzling our homemade chocolate syrup for an extra twist!
Enjoy after a special dinner of baked lobster tails and crispy Brussels sprouts.
Pair it with other desserts for a celebration, like our maple pecan pie and our bread pudding.
More Homemade Pie Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Chocolate Pudding Pie Recipe
Equipment
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 8 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
For the Chocolate Pudding:
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 6 ounces high-quality semisweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For the Whipped Cream and Chocolate Shavings:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate bar for shaving
Instructions
Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until well combined.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust for 10 minutes, then let it cool completely.
Chocolate Pudding:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
- Once thickened, continue to cook for an additional 2 minutes.
- In a separate bowl, lightly beat the egg yolks. Gradually whisk in 1 cup of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Cook for 1-2 minutes or until the pudding is thick.
- Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
- Pour the warm chocolate pudding into the cooled graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours, or until set. You can make 24 hours in advance and serve.
Whipped Cream and Chocolate Shavings:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled chocolate pudding.
Chocolate Shavings:
- Using a vegetable or potato peeler, shave chocolate from a chocolate bar over the whipped cream.
Serve:
- Slice the pie and serve chilled. Enjoy your delicious homemade chocolate pudding pie!
Notes
- Temper the Eggs: Slowly whisk a small amount of the hot pudding into the egg yolks before adding them to the pot. This keeps the eggs from scrambling and ensures a smooth filling.
- Chill Until Fully Set: Refrigerate the pie for the full chilling time (or longer) so the pudding firms up and slices cleanly.
- Prevent a Soggy Crust: For extra insurance, brush a thin layer of melted chocolate over the cooled crust before adding the pudding. It creates a simple moisture barrier.
- Use Room-Temperature Ingredients: Let the eggs and butter come to room temperature before starting for smoother mixing and a more even texture.
- Whip Cream Just Before Serving: The pie can be made up to 24 hours ahead, but whipping the cream right before serving gives you the lightest, freshest topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the chocolate pie for Christmas and it turned out perfect!! So good! ๐๐ป๐
YAY! It is so yummy and pretty for special occasions.
Big hit at Thanksgiving! Easy to make and delicious!!
It’s a yummy no-fail pie!
Made your chocolate pudding pie for thanksgiving dessert.. super easy and delicious.
Happy it was a success! An easy and beautiful dessert. Here’s to many more.
Such a delicious dessert! Even my son who is not a pie eater loved it. It was a huge hit with my whole family!!
Yay! So happy everyone enjoyed it!
This was soooo yummy!! Iโve never made a pie from scratch-scratch before. But it was so easy and so delicious. My husband said, โdangโฆ. You did well!!โ Making me feel like a chef even if Iโm not paid to be one! Iโll take the pay in compliments for now! Just make the pieโฆ
YES!!! It’s a yummy one to make and totally achievable!
So delicious!! Easy step by step recipe! Canโt wait to make it again. Thank you
Thank you! It is a easy and yummy dessert!
This is my all-time favorite dessert. An Eleven out of Ten.
Yahoo! Happy you loved it.
Yummy, easy dessert! My whole family loved it! Made for a pre-valentines dinner for my kids and parents.
Happy it was a hit!