Chocolate Pudding Pie (With Graham Cracker Crust)
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This Chocolate Pudding Pie (With Graham Cracker Crust) is made completely from scratch with a silky chocolate pudding filling, buttery graham cracker crust, and fluffy homemade whipped cream. The rich chocolate filling is cooked on the stovetop, poured into the baked crust, and chilled until sliceable. It’s a classic chocolate pie with a homemade touch that’s easy enough for beginners and perfect for making ahead.
You will also love my Chocolate Olive Oil Cake.
Quick Look: Chocolate Pudding Pie (With Graham Cracker Crust)
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 4 hours and 25 minutes
- Servings: 8
- Dietary Info: Vegetarian; can be adapted to dairy-free
- Method: Baked graham cracker crust and stovetop chocolate pudding
- Technique: Combine and bake the graham cracker crust, temper the egg yolks, cook the cornstarch-thickened pudding until smooth and set, cool it in the crust, and chill the pie before slicing
- Flavor/Texture: Rich, chocolatey, silky, crisp, fluffy
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
This chocolate pudding pie comes together with a handful of familiar ingredients that create a rich filling, buttery crust, and creamy topping.
- Whole Milk – Gives the pudding its creamy texture and rich flavor.
- Egg Yolks – Add richness and help create the smooth, custard-like filling.
- Semisweet Chocolate – Provides deep chocolate flavor and a silky finish.
- Graham Cracker Crumbs – Create the crisp crust that pairs with the creamy filling.
- Heavy Whipping Cream – Whips into a light topping for the finished pie.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Dairy-Free: Use dairy-free milk, butter, chocolate, and whipped topping that are suitable for your needs.
- Store-Bought Crust: Use a prepared graham cracker crust when you want to save time. You’ll also love these No Bake Lemon Bars with 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!
How To Make a Chocolate Pudding Pie
Every time I make this chocolate pie with graham cracker crust, I get rave reviews! To get started, gather all your ingredients and preheat your oven to 350°F (175°C). Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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 in a separate bowl. Gradually whisk 1 cup of the hot milk mixture into the yolks to temper them, then slowly whisk the egg mixture back into the saucepan. This gradual process prevents the egg yolks from scrambling and keeps the pudding smooth. 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!
Chocolate Pie Recipe FAQs
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.
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.
To store the chocolate pudding pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. Do not freeze.
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. I love serving this pie after a meal featuring Baked Lobster Tails and Crispy Brussels Sprouts. Pair it with other desserts for a celebration, like our Maple Pecan Pie, Rhubarb Pie, or Bread Pudding.
My Pro Tips
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.
More Homemade Pie Recipes
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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:
- 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 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.
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! 👍🏻🌟
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!! I’ve never made a pie from scratch-scratch before. But it was so easy and so delicious. My husband said, “dang…. You did well!!” Making me feel like a chef even if I’m not paid to be one! I’ll take the pay in compliments for now! Just make the pie…
YES!!! It’s a yummy one to make and totally achievable!
So delicious!! Easy step by step recipe! Can’t 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!