Chocolate Pudding Pie
Chocolate pudding pie is an easy no bake dessert to make for any occasion! This chocolate pie with pudding is thick and fluffy, and can be made with a graham cracker or oreo crust. Plus, it’s only 8 ingredients and takes 20 minutes to prep.
Chocolate pudding pie overview:
- 8 ingredients
- 20 minutes to prep
- no bake dessert
- thick and fluffy
- can be made with graham cracker or oreo pie crust
Pudding pie is an old fashion recipe that has been around for a while! There’s many different ways to make it, including from scratch, but I think the best way to make it is to use a box of instant pudding mix because it’s easy!
Many recipes use milk, however, I found that using heavy cream created a pie that was thicker, stable, and more mousse like!
If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick. Once you add in the cool whip, the mixture will become more creamy and fluffy.
Ingredients
- instant chocolate pudding mix
- heavy cream
- cool whip
- graham cracker crumbs
- brown sugar
- butter
How to Make Chocolate Pie with Pudding
Layer #1 – graham cracker crust
- In a blender or food processor, pulse the graham crackers into crumbs, combine with brown sugar and melted butter and press the mixture into the pie pan using the bottom of a measuring cup
Layer #2 – the chocolate filling
- Beat the pudding mix and heavy cream together. The mixture will be extremely thick. If you have a stand mixer, this is a great time to use it! Image 1 on the collage above.
- Gently beat in the cool whip. Once you add in the cool whip, the mixture will become more creamy and fluffy. Image 2 on the collage above.
- Spread the filling over the crust
Layer #3 – topping, whipped cream
How to Store No Bake Pie
This pie needs to be refrigerated. It can also be frozen for a frozen dessert pie! Be sure to cover the pie with plastic wrap to keep it fresh.
Time Required
4 minutes to make the crust
5 minutes to make the chocolate filling
5 minutes to make whipped cream topping
4-8 hours to chill in the fridge
Gluten Free Chocolate Pie
It is really easy to make this chocolate pie with pudding gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free!
Swap the Graham Cracker Crust for Oreo Crust
If you prefer an oreo crust, here’s our recipe!
- 1 package oreos (14.3 oz)
- 1/4 cup (1/2 stick) unsalted melted butter
Blend the oreos until they are crumbs, combine with the butter and press into the pie pan.
Tips
- The chocolate filling is VERY thick when mixing it. If you have a stand mixer, this is a great time to use it!
- Use a sharp, skinny knife to cut the pie into pieces.
- Be sure to use two 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes.
Our Favorite Recipes
Chocolate Pudding Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp unsalted melted butter, 3/4 stick
Filling
- 2 boxes instant chocolate pudding mix, 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
- 3 cups heavy whipping cream
- 1 container cool whip, 8 oz thawed
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
CRUST
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
FILLING
- In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the cool whip and mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
Topping
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Spoon onto the pie and top with chocolate shavings.
Hi! Would it work without the coolwhip? Not a fan of it.
You can make homemade whipped cream in place of the cool whip!
Can you use half and half or milk instead of heavy cream?
Hi Amanda! Heavy cream is required because you need to whip the mixture in order to achieve that light consistency. Milk and half and half will not produce the same results!
Could I make this just using a wisk?
I would not recommend using a whisk. You really need to beat the heavy cream into stiff peaks!
You can use a whisk, it will just take longer and require a lot more work on your part. You wrist and forearm may be a little sore afterward, lol! But I don’t have a mixer and used a whisk and it came out great.
How long will this be good stored in refrigerator?
Can pie be frozen?
Yes!
Trying this recipe tomorrow! Have you tested other Flavors of pudding mix?
Hi Sam! I haven’t tried it with other flavors – let me know if you do!
I made this yesterday, and I thought I had two boxes of chocolate pudding, I only had one. I improvised and used a caramel pudding mix and it was super delicious!!
Do we prepare the pudding per instructions then add the heavy cream, or do we just combine the cream and the mix?
Thanks!
Hi Heather! Do NOT prepare the pudding as directed on the box. The pudding mix is simply combined with the heavy cream.
Hi there! I am trying to pre make this a day ahead…should I wait to make the topping? Or will it keep? TIA
I would wait to add the whipping topping until closer to serving!
Would this recipe work with the cook and serve pudding mix?
I have not tried that kind.
That is what I used. Haven’t tasted it yet but it looks good!!!
Hi! I ended up with more pie filling than would fit in the crust, though probably not enough for a second pie. Is this usual?
What size pie pan were you using? I filled mine full!
A 9” pie pan
This pie is marvelous. Really easy and quick to make. A tip for everyone is if you forget to chop the chocolate in advance, just break it into small chunks. It melts almost instantly anyway. Yummy!
Can you serve without the topping and just put cool whip on the side should people want it.
Definitely!
I used a double box of chocolate jello, and a package of dream whip. However I only had one cup of heavy cream, so I had to use whole milk for the rest instead of cream. I also added a tablespoon of Ovaltine chocolate drink powder and a tablespoon of fine coffee grounds. Looks and tastes great going into the fridge!
Hi, I don’t have cool whip on hand but still really want to make this recipe. Are there any substitutions for cool whip?
You can make your own whipped cream with heavy cream and powdered sugar!
Hi! I am making this pudding pie tonight for tomorrow. Can I make the topping separately and keep it refrigerated, then place it on top of the pie when it is time to serve? I am bringing it to a place where I can’t use to kitchen before it is served. Thanks!
Hi Meredith! Homemade whipped cream doesn’t hold it’s shape well for long periods of time. I would suggest making the whipped cream topping before bringing it over instead of in advance.
Do I cook the chocolate pudding before I put it in crust
Hi Pat! No! Please use instant pudding mix, not cook and serve.
Hi. Made this & had it in the fridge over night… filling hasn’t hardened very much….. what did I do wrong
Hi Lily! The filling shouldn’t “harden” – it will have a more mousse like texture and be thick. Did you use an electric mixer to make the filling?
Hi! I’m about to try this but wondering, can I only use one box of pudding instead of 2?
Hi Liz! The recipe has only been tested with 2 boxes of pudding, so that’s what I recommend!
Is heavy cream the same as whipping cream?
Yes, heavy cream is the same as heavy whipping cream!
Can you make this as mini pies?
Hi Pam! Yes, that would definitely be possible! I don’t have a specific recipe for that. But using the mini store bought graham cracker crusts could work great!
Sprinkle a little cinnamon on top , DELISH
I don’t have any kind of mixer so I used my drill with a beater. Worked like a charm!
LOL that is awesome!!!
This looks so delicious! What size boxes of pudding mix did you use?
Use two 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes. It seems like every brand is a little different on the oz!
I made this pudding pie for thanksgiving yesterday and it was a big hit, everyone loved it. It was also quite easy to make. I will definitely make this dessert again.
This is amazing! Made for thanksgiving dessert & everyone loved it! My daughter is allergic to dairy so I improvised a bit. Used cocowhip instead of whipped cream & then canned coconut cream instead of heavy whipping cream. Consistency was still mousse like & seriously delicious. I already have requests for it to be made for birthdays that are months away! Thank you!
I’m planning on making ahead and freezing.From other questions and comments I’m wondering if I can make whole pie and freeze . Purpose would be to save time on Christmas. It sounds like my brother in laws would be fighting over this!
Hi Kathleen! I haven’t personally frozen this pie so I can’t accurately say how it would taste after defrosting. If you try it out, let me know!
This is delicious! Reminds me of Wendy’s Frostys in pie form! I doubled the recipe to make 2 pies, and i easily have enough filling for 3-4 pies!
We’re eating the extra filling with graham crackers…..and maybe just with a spoon…… it’s seriously sooooo good!
Could I do in a 9 x 13 patcake pan?
Hi Pat! I don’t recommend using a 9×13 inch pan. The recipe is made for a 9-10 inch pie pan.
My husband has been asking for a Andes mint chocolate pie. Pretty much a chocolate pie with Andes mints put in it. I have been following Beth on Instagram for a bit and wanted to try her recipe. She was NOT KIDDING when she says this pie filling gets THICK. I got my hand mixer to push through and I am glad I did. The base filling was delicious! Then I added some hopped Andes mints to the filling, but it in the pie crust and then skipped the whipped cream topping and added more chopped Andes mints. It was good, not overly minty but Beth’s chocolate pie base really made this pie shine. I just added a little “extra” to it to make my husband’s idea come to life. We will definitely use this recipe again, for plain chocolate pie! Sooo good!
LOVE your recipe using heavy cream! The consistency of the filling is velvety! I’ve also used banana pudding and cheesecake flavor pudding with your recipe and the consistency is just as devine.
I double the recipe, making 24 to 30 individual “mini pies” in cupcake liners and CoolWhip in a piping bag to top them – the whipped topping doesn’t melt like dairy whipped cream. Yes, I put the metal muffin tins in the freezer to set the pies, otherwise the paper liners “bloom” into droopy “plates”.
Chocolate cream with graham cracker crust is the most requested by my grandkids.
Do not use dream whip , 1 cup heavy cream and 2 cups of whole milk and then add cool whip.i did and it tastes like sweet glue.next time I’ll go to the store first and not improvise ingredients.
The filling was good, but the topping doesn’t turn out at all. I mixed the topping for 20 minutes and it still was not forming at all. I ended up having to add more powdered sugar to even get any type of form and even then it didn’t form like the recipe states. I mixed for a total of an hour before giving up and trying to put it on the pie and it just made a huge mess.
Did you use an electric mixer to whip the whipped cream? Cold bowl and beaters?
This Pie looks Awesome I am “Wnntabee” foodie. That said I dont have or desire cool whip.
I do however have plenty of Heavy Cream (Whole milk plus butter to make it)
my question is how many cups of Heavy cream to make the ‘cool whip’ topping.
Hi Mark! You would need 8 oz of homemade whipped cream (about 3 cups whipped cream) to replace the cool whip, which is 8 oz.