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Here’s a delicious recipe for a homemade chocolate pudding pie with a graham cracker crust, topped with whipped cream and chocolate shavings. It’s easy to make ahead of time and a family favorite!
You will also love our chocolate olive oil cake.
Why you’ll love this recipe
We skip the instant pudding and make the chocolate pudding filling from scratch. It is so much better this way! Trust me, it’s an easy chocolate cream pie anyone can make. The homemade cracker crust adds the perfect texture to balance the creaminess of the pie.
More pie recipes.
Table of Contents
Simple Ingredients
Homemade Graham Cracker Crust:
- Graham cracker crumbs: Provide a sweet and slightly nutty base for the pie crust.
- Melted butter: Binds the graham cracker crumbs together, adding richness and flavor.
- Granulated sugar: Adds sweetness to the crust.
Chocolate Pudding:
- Granulated sugar: Sweetens the chocolate pudding.
- Cornstarch: Used to thicken the pudding for a creamy texture.
- Salt: Enhances the overall flavor of the chocolate pudding.
- Whole milk: Creates a smooth and rich base for the pudding.
- Large egg yolks: Contribute to the pudding’s texture and richness.
- Semisweet chocolate: Provides the main chocolate flavor and richness.
- Unsalted butter: Adds creaminess to the pudding.
- Pure vanilla extract: Enhances the chocolate flavor with a hint of vanilla.
Whipped Cream and Chocolate Shavings:
- Heavy whipping cream: Whipped to form a light and fluffy topping for the pie.
- Powdered sugar: Sweetens the whipped cream.
- Vanilla extract: Adds a subtle vanilla flavor to the whipped cream.
- Chocolate bar: Shaved to create chocolate shavings for garnishing the pie. Alternatively, you could use chocolate chips.
See the recipe card for quantities.
How to Make Chocolate Pudding Pie from Scratch (photos and instructions)
Every time I make this chocolate pie recipe I get rave reviews! See the recipe card at the bottom of this post for more.
Graham Cracker Crust
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt 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.
Homemade chocolate pudding
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 an additional 10 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 Topping
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.
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!
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. This chocolate pie hits the spot for true chocolate addicts- like me!
Substitutions
- Whole milk: You can use a non-dairy milk alternative like almond milk, soy milk, or coconut milk for a dairy-free version.
- Semisweet chocolate: Dark chocolate or bittersweet chocolate can be substituted based on your preference for a richer or less sweet chocolate flavor.
- Cornstarch: Arrowroot powder or tapioca starch can be used as a thickening agent instead of cornstarch.
- Pre-made graham cracker crust: I don’t think they taste as good as the homemade butter graham cracker crust, but you can use if you are short on time.
Variations
There are many ways to get creative with a chocolate pudding pie. Here are some variations you can consider:
- 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.
- Top with a layer of whipped cream, or cool whip and sprinkle with chopped peanuts.
- Chocolate or Oreo Crust:
- You can make a chocolate cookie crust or an Oreo cookie crust instead of the graham cracker pie crust.
Equipment
How to Store
To store the chocolate pudding pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. I do not recommend freezing this kind of pie.
Top tips for best results
- Quality Ingredients: Use high-quality chocolate for the pudding and fresh dairy for the best flavor and texture.
- 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.
- Smooth Pudding Texture: Strain the chocolate pudding mixture before pouring it into the crust to ensure a smooth, lump-free texture.
- 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: Whip the cream just before serving for the freshest and fluffiest topping. Add a touch of sugar and vanilla for flavor.
This chocolate pie is a simple dessert that will impress your family and friends with its combination of homemade elements and elegant presentation. It’s a dessert that looks and tastes like it came from a professional bakery.
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. Enjoy!
FAQs
Yes, you can prepare the chocolate pudding pie 1-2 days in advance and refrigerate. Ensure it’s well-covered to prevent skin from forming. Add the whipped cream right before serving.
Yes, you can use store-bought whipped topping as a convenient alternative to homemade whipped cream. Follow the instructions on the package for best results.
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Serving Suggestions
This delicious chocolate pudding pie makes the perfect dessert for any meal.
Easy Homemade Chocolate Pudding Pie
Here’s a delicious recipe for a homemade chocolate pudding pie with a graham cracker crust, topped with whipped cream and chocolate shavings. It’s easy to make ahead of time and a family favorite!
- Total Time: 30 minutes + chill time
- Yield: 6–8 servings 1x
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 8 tablespoons butter, melted
- 2 tablespoons granulated sugar
- pinch of salt
For the Chocolate Pudding:
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 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
- 1/2 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
Tips
Quality Ingredients: Use high-quality chocolate for the pudding and fresh dairy for the best flavor and texture.
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.
Smooth Pudding Texture: Strain the chocolate pudding mixture before pouring it into the crust to ensure a smooth, lump-free texture.
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: Whip the cream just before serving for the freshest and fluffiest topping. Add a touch of sugar and vanilla for flavor.
- Prep Time: 25 minutes
- Cook Time: chill time 4 hours-overnight
- Category: Sweet
- Method: American
- Cuisine: American
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!