Chocolate Pudding Pie Recipe

Slice of chocolate pudding pie on a plate with a fork.

5 from 8 votes

Chocolate Pudding Pie Recipe

This classic chocolate pudding pie with graham cracker crust is made completely from scratch with a silky, stovetop chocolate filling and topped with fresh whipped cream. It’s rich, creamy, and easy enough for beginners, making it a perfect make-ahead dessert for any occasion.

Prep Time25

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: chocolate pie, chocolate pie with graham cracker crust, chocolate pudding pie

Servings: -8 servings

Author: Elena Davis

Equipment

Pie dish

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.

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