Chocolate Pudding Pie

4.22 from 404 ratings

Chocolate pudding pie is one of my favorite go-to, easy-to-make, no bake desserts that you need to have in your back pocket! With just 8 ingredients and 20 minutes of prep, you can wow all your friends and family. Keep reading for my tried and true pro tips!

Prep Time20

Additional Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: chocolate pie, chocolate pie pudding, chocolate pie with pudding, chocolate pudding for pie, chocolate pudding pie, chocolate pudding pie recipe, no bake chocolate pie, recipe for chocolate pudding pie

Servings: servings

Author: Beth

Equipment

Ingredients

Crust

1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
¼ cup (54g) 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 (710ml) heavy whipping cream
1 container cool whip 8 oz thawed

Topping

1 cup (198ml) 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 melted 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 (710ml) 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.
1 container 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 (198ml) heavy whipping cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract
Spoon onto the pie and top with chocolate shavings.

Video

Nutrition