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With 400+ ratings and thousands of you making it, this chocolate pudding pie is a reader favorite. I wanted a no bake chocolate pie that stands tall when you slice it, with no cream cheese. Testing showed me that instant chocolate pudding beaten with heavy cream gets super thick, and cool whip makes it fluffy. Pair with a graham cracker or Oreo crust, your pick!
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.
-Marie
How I Tested This Chocolate Pudding Pie
I wanted a homemade no bake chocolate pie that would actually stand tall when you slice it. And I didn’t want any cream cheese in it.
So I got to recipe testing. Most pudding pies start with milk, and milk makes a runny filling. Then I tried beating the instant chocolate pudding mix with heavy cream instead. It got super thick.
That thick base needed a little help, so I added Cool Whip. It smooths the filling out and makes it lighter. Together they make the fluffiest, most sliceable no bake chocolate pie filling. It is so good!
Then I kept the crust flexible. Graham cracker or Oreo, your pick, and either one can be gluten free.
Why You’ll Love This Homemade Chocolate Pie
Here’s why this is an easy chocolate pie with instant pudding:
- No cream cheese. Just pudding mix, heavy cream and Cool Whip in the filling.
- No oven. It sets in the fridge.
- Stands tall. The heavy cream makes the filling thick enough to slice.
- 20 minutes of prep. Then the fridge does the rest.
- Your choice of crust. Graham cracker, store-bought, or Oreo pie crust.
Chocolate Pudding Pie Ingredients
Here’s what you need to make chocolate pie with pudding mix. Scroll down for the full ingredient list and instructions.
- Graham cracker crumbs: About 9 graham crackers, pulsed into crumbs.
- Brown sugar: Sweetens the crust.
- Unsalted butter: Melted, then mixed into the crumbs so the crust packs tight into the pan.
- Instant chocolate pudding mix: Two 3.4 oz (or 3.9 oz) boxes. Not the large 5.1 or 5.9 oz boxes. You won’t make it the way the box says.
- Heavy whipping cream: This is what makes the filling thick. Milk makes it runny.
- Cool Whip: Thawed. It smooths out the thick pudding base and makes it fluffy. You can swap in 3 cups of homemade whipped cream.
- Heavy whipping cream, powdered sugar and vanilla extract: Beaten to stiff peaks in a chilled bowl for the topping.
- Chocolate shavings: I use a Hershey’s chocolate bar and a potato peeler.
Chocolate Pudding Pie Variations
Gluten Free Chocolate Pie
Use gluten free graham crackers or gluten free Oreos for the crust. Both work. The filling is naturally gluten free.
Swap the Graham Cracker Crust for Oreo Crust
Prefer chocolate on chocolate? Use my Oreo pie crust.
- 1 package Oreos (14.3 oz)
- 7 tbsp unsalted butter, melted
Blend the Oreos into crumbs, mix in the butter and press into the pie pan.
Want Oreos in the filling too? Try my Oreo pudding pie or my no bake Oreo pie.
Prefer a cooked filling? My old fashioned chocolate pie is made from scratch on the stovetop.
Can I substitute the cool whip?
Yes. Use 3 cups (8 oz) of fresh whipped cream in place of the Cool Whip.
How to Make Graham Cracker Crust
- In a blender or food processor, pulse the graham crackers into crumbs.
- Combine with brown sugar and melted butter.
- Press the mixture into the pie pan using the bottom of a measuring cup.
How to Make Chocolate Pudding Pie
- Combine. 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.
- Cool whip. 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.
- Top. Spread the filling over the buttery graham cracker crust or oreo cookie crust, if using.
How to Make the Whipped cream topping
- Prep. Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Beat. 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.
- Assemble. Spoon onto the pie and top with chocolate shavings. I used a Hershey’s Chocolate Bar and a potato peeler to make chocolate shavings.
How to Store, Make Ahead, and Freeze
- Fridge: This pie needs to stay cold. Cover it with plastic wrap and refrigerate for up to 4 days.
- Make ahead: Make it up to 2 days ahead and keep it chilled. It slices even cleaner after resting.
- Freeze: Freeze the fully assembled pie for up to 2 months. Thaw it in the fridge for several hours before serving.
Serving more than one pie? My peanut butter pie, Oreo pudding pie and peanut butter cup chocolate pie are all no bake too.
Tips for Homemade Chocolate Pie
- Use a stand mixer if you have one. The pudding and heavy cream get very thick. A hand mixer and a large bowl work too.
- Check your pudding boxes. Two 3.4 oz (or 3.9 oz) boxes. Not the large 5.1 or 5.9 oz boxes.
- Don’t make the pudding the way the box says. Beat the dry mix straight into the heavy cream.
- Chill your bowl for the topping. 15 minutes in the freezer helps the whipped cream reach stiff peaks. A stand mixer helps here too.
- Slice with a sharp, skinny knife.
Chocolate Pudding Pie FAQs
Two 3.4 oz (or 3.9 oz) boxes of instant chocolate pudding. Don’t use the large 5.1 or 5.9 oz boxes.
Yes. This pie is made with instant chocolate pudding mix. Skip the box directions and beat the mix with heavy cream instead of milk.
Mix the pudding mix with heavy whipping cream instead of milk. That’s what gives this filling its extra thick texture.
Milk was probably used in place of heavy whipping cream. Milk makes the filling runny.
Up to 4 days in the fridge, covered.
Yes. Freeze the assembled pie for up to 2 months, then thaw it in the fridge for several hours.
More No Bake Pies
- No Bake Oreo Pie
- Oreo Pudding Pie
- No Bake Peanut Butter Pie
- Peanut Butter Cup Chocolate Pie
- No Bake Pumpkin Pie
- Mud Pie
- Turtle Pie
- Homemade Chocolate Pie
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No Bake Chocolate Pudding Pie Recipe
Video
Ingredients
Crust
- 1 ½ cups (170g) graham cracker crumbs, about 9 graham crackers
- ¼ cup (54g) brown sugar
- 6 Tbsp unsalted butter, melted
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 (681g) heavy whipping cream
- 8 oz cool whip, thawed
Topping
- 1 cup (227g) heavy whipping cream
- ¼ cup (28g) 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.1 1/2 cups (170g) graham cracker crumbs, 1/4 cup (54g) brown sugar, 6 Tbsp unsalted butter
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.2 boxes instant chocolate pudding mix, 3 cups (681g) heavy whipping cream
- 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.8 oz cool whip
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.1 cup (227g) heavy whipping cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract
- Spoon onto the pie and top with chocolate shavings.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
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!
Very interested in this. We have Someone in the family that cannot have dairy
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.