Chocolate Pudding Pie

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This easy Chocolate Pudding Pie is made with real homemade chocolate pudding and a buttery graham cracker crust, topped with homemade whipped cream topping. This pie is perfect for your holiday celebration like the fourth of July, Thanksgiving or Christmas.

This post is sponsored by American Dairy Association Mideast, all opinions are my own.

a slice of chocolate pudding pie topped with whipped cream

Easy Chocolate Pudding Pie

I like to think that I have a very high tolerance for resisting dessert, but I definitely ate more than my fair share of this pie. It’s just too dang good to pass up.

You’ll love this pie because it’s rich but light, and you’ll have no problem polishing off a slice, I speak from experience. It’s got simple ingredients like milk, cocoa powder and real chocolate. The filling itself takes approximately 15 minutes to make, but you’ll need to allow time for it to cool and set. It’s the perfect dessert to make ahead of time.

This pie is almost a no-bake recipe, except that the graham cracker crust should be baked for 10 minutes to help bind the crust together and make it a little crispy.

Today I am partnering with my friends at American Dairy Association Mideast to bring you this amazing pudding pie recipe. I’m proud to say that I have been working with them for several years now and I love sharing the stories of the hard-working dairy farmers that put food on our tables. These guys work 365 days a year caring for their cows, including Thanksgiving and Christmas.

Dairy is an essential ingredient in my kitchen and in my daily diet. Milk in particular is packed with calcium and protein. Did you know that milk also adds a bit of sweetness to recipes and encourages the browning reactions in desserts like pie crust and cookies? And of course, it’s an essential ingredient for pudding.

I’m so excited to teach you how to make a homemade chocolate pudding pie. It much easier than you think, and trust me, you’ll love this pie. 

chocolate pudding being poured into a graham cracker pie crust

3 Key ingredients for the chocolate pudding

  • Whole milk: Whole milk is higher in fat which makes adds richness to the pudding. It also helps to produce a nice, thick consistency. 
  • Chocolate: High quality chocolate is important because this is where the flavor comes from. I prefer dark chocolate, at least 72% cocoa, but if you like milk or semi-sweet chocolate that will also work. I recommend using a chocolate bar because they melt smoothly. I don’t like to use chocolate chips because they are coated, so once melted, they have an oilier texture.
  • Egg yolks: This adds a velvety texture and richness to the pudding. They also help to thicken the pudding as well.

a white bowl with chopped chocolate

What makes this different from my chocolate pie?

If you’ve ever tried my chocolate pie recipe, then you’ll love this one just as much. This is more like a pudding and less like a custard.

  • This pie has a buttery graham cracker crust. 
  • There’s less chocolate in this recipe which helps to achieve the perfect pudding consistency.
  • I added egg yolks which gives this pudding a velvety texture and added richness to the pudding.
  • I opted to use corn starch instead of flour to thicken the pudding, but in a pinch, you could also use flour.
A chocolate pudding pie in a white pie plate

Tips to make the best chocolate pudding pie

  • Slowly heat the milk.  You should be using medium to medium-low heat. If you think the milk is burning, or sticking to the bottom of the pan, turn down the heat and be sure to stir frequently.
  • Temper the egg yolks to prevent them from cooking when combined with the warm milk. In a small bowl, whisk the egg yolks. Take a couple tablespoons of the warmed milk and whisk into the yolks then pour the mixture back into the saucepan and stir immediately.
  • Make a slurry with the corn starch: Take a couple tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan. This allows the corn starch to dissolve easier and helps eliminate any grainy texture.
  • Strain the pudding: Strain the pudding through a fine sieve into a bowl or directly into the cooled pie crust to remove any dry ingredients that did not fully dissolve. Don’t scrap the bottom of the saucepan, you don’t want any of that in your pie filling. 
  • Cover the surface of the pudding with plastic wrap to prevent a skin from forming. I recommend using a toothpick to poke a couple of holes to vent the warm air as well.
  • Allow the pudding to cool on the counter for 30-60 minutes before refrigerating to prevent further condensation.
chocolate pudding being poured through a mesh sieve

How do I know my pudding is done?

Once you’ve added all the ingredients (except the chopped chocolate), you’ll cook the pudding slowly over medium heat. The mixture will thicken, coating the side of the pan and the bubbles on top will start to disappear. Once the milk starts to lightly boil, and large bubbles are breaking the surface, it’s time to add the chocolate. 

Slowly add the chocolate and continue whisking until it’s melted. Pay close attention and continue whisking until you see large bubbles starting to break the surface again. Remove from the heat and immediately stir in the vanilla extract.

The consistency should be thick, but pourable and it will further thicken as it sets. 

HOW LONG DOES HOMEMADE PUDDING TAKE TO SET?

You’ll need a few hours. I let it sit on the counter for 30-60 minutes until it partially cooled then I refrigerate for 2-4 hours

Easy graham cracker crust

For this recipe we are making a graham cracker pie crust. Of course, you can make this with an Oreo crust or a traditional, all butter pie crust instead. I just happen to love the combination of the graham cracker crust with the chocolate pudding and whipped cream.

You need 3 Ingredients: graham cracker crumbs, brown sugar and melted butter. Once combined, the graham cracker crumbs should stick together when pressed between your fingers. Use a measuring cup to press the crumbs into the bottom and sides of the pan, and pack tightly.

Once baked, the crust will have a nice crisp to it, and it will hold together once it’s sliced. Now it’s always difficult to cleanly remove the first slice of any pie, but if you take a knife or angled spatula and gently slide it along the outside edge of the crust, it will help to loosen it up before you lift the slice out. 

a measuring cup being pressed into the side of a pie plate

Can this be made ahead of time?

Yes! It keeps very well in the refrigerator, but it’s best consumed within the first 48 hours, as the graham cracker crust will start to soften after that. I recommend preparing 24 hours in advance of serving whenever possible.

How to store a finished pie

This pie has to be stored in the refrigerator. Once cooled you can add the homemade whipped cream, and then store covered or in an airtight container.

a sliced chocolate pudding pie in a white pie plate

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on FacebookTwitter, Instagram and Pinterest.

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a slice of chocolate pudding pie topped with whipped cream

Chocolate Pudding Pie

  • Author: Beyond Frosting
  • Prep Time: 10 minutes (plus cooling time)
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: 8 servings

Description

This easy Chocolate Pudding Pie is made with real chocolate and a buttery graham cracker crust, topped with homemade whipped cream topping.

Ingredients

For the crust

  • 1 ½ cups (135g) graham cracker crumbs
  • ¼ cup (55g) packed light brown sugar
  • 7 tablespoons (98g) butter, melted

For the pudding

  • 3 cups whole milk
  • ½ cup (95g) granulated sugar
  • 1 tablespoon (7g) cocoa powder
  • 2 large egg yolks
  • 3 tablespoons (28g) corn starch
  • 8 ounces (226g) dark chocolate bar, chopped
  • 2 teaspoons pure vanilla extract

For the topping

  • ¾ cup (177ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • Chocolate shavings (optional)

Instructions

For the crust

  • Combine the ingredients in a medium-size bowl and mix thoroughly until crumbs are well coated. Press the crumbs into the pan until densely packed.
  • Bake at 325°F for 8-10 minutes. Remove from oven and cool completely.

 For the pudding

  • Heat the milk with dry ingredients: In a medium sauce pan, whisk the milk, sugar and cocoa powder together and heat over medium-low heat until warm.
  • Temper the egg yolks: In a small bowl gently whisk 2 egg yolks. Add 2-3 tablespoons of the warmed milk and into the egg yolks and whisk, then pour thee yolks back into the pudding and whisk to combine.
  • Make a slurry with the corn starch: Add 2-3 tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan and whisk to combine.
  • Cook until thickened: Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure its thickened before moving onto the next step.
  • Add the chocolate: Slowly add chocolate and continue whisking until it’s completely incorporated. Cook for 2-4 minutes, until bubbles start to break the surface, stirring constantly.
  • Add the vanilla: Remove the pudding from the heat and whisk in the vanilla extract.
  • Strain the pudding: Strain the pudding through a fine sieve into a bowl and then transfer to the prepared pie crust. Cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  • Cool and refrigerate: Allow the pudding to cool on the counter for 30-60 minutes before refrigerating. Refrigerate 2-4 hours until the pudding has cooled and is firm.

For the whipped cream

  • Chill the bowl: Once the pie is completely cooled and set, prepare the whipped cream. Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on high speed until soft peaks form.
  • Add the powdered sugar: Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pudding. Top with chocolate shavings (optional).

Notes

  • Storing this pie: This pie must be refrigerated and  it’s best consumed within the first 48 hours, as the graham cracker crust will start to soften after that. I recommend preparing 24 hours in advance of serving whenever possible.
  • Chocolate bars are best for this recipe instead of chocolate chips. I prefer dark chocolate, but any type of chocolate will work,
  • Pro tip for slicing: Once sliced, take a knife or angled spatula and gently slide it along the outside edge of the crust, it will help to loosen it up before you lift the slice out.
Nutrition Information:
1 slice
547
42g
159mg
33g
58g
3g
7g
108mg
  • Category: Pie
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade pudding, chocolate pudding, chocolate pudding pie, pie recipe, thanksgiving pies, easy chocolate pie

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