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

graham cracker crumbs (about 9 graham crackers)

brown sugar

butter

3.4 oz (or 3.9) instant chocolate pudding mix

heavy cream

container cool whip (8 oz) thawed

sugar

tsp vanilla extract

In a large bowl, combine the graham cracker...

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.

In a stand mixer or large mixing bowl,...

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...

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. 

Before serving the pie - place a metal...

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...

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...

Spoon onto the pie and top with chocolate shavings. 

Chocolate Pie. Easy, homemade chocolate pudding is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

Chocolate Pie

pie crust

cornstarch

adn ¼ cup sugar

salt

milk

dark chocolate (chopped, (70% cocoa))

vanilla

whipped cream

dark chocolate (chopped)

Preheat oven to 350℉.

Lay pie crust in a 9 inch pie dish. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or beans.

Bake the pie crust for 20 minutes, carefully remove the parchment paper and the weights. Continue baking the crust for an additional 10 minutes. Remove from oven and allow to cool to room temperature.

Blind Bake Pie Crust

In medium size saucepan whisk together the cornstarch, sugar and salt.

Add the egg yolks, milk and heavy cream. Whisk to combine.

Heat over medium heat while whisking constantly until mixture starts to bubble around the edges and pudding thickens. Cook while stirring until thick with a pudding consistency.

Remove pudding from the heat and stir in the dark chocolate, butter, and vanilla. Stir until combined and all chocolate and butter is melted. Mixture should be smooth.

Pour pie filling into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for at least 6 hours.

After chilling, serve pie topped with whipped cream and extra chopped chocolate if desired.

Chocolate Pudding Pie Filling

Mile-high Mississippi Mud Pie! This four-layer dessert is decadence on every level. If you love graham cracker crust, flourless chocolate cake, chocolate pudding and whipped cream, this indulgent treat is for you.

Mississippi Mud Pie

graham cracker sheets (about 2 1/2 cups (240 g) crumbs)

(1 stick) unsalted butter, melted

bittersweet chocolate, chopped

unsalted butter

water

cocoa powder

vanilla extract

eggs,

granulated sugar, divided

milk (2%

Unsweetened cocoa powder, for topping

First, prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper. Set aside. Heat your oven to 325°F.

Make the graham cracker crust

In the bowl of a food processor, crush graham cracker sheets to a fine crumb. Add graham cracker crumbs to a medium bowl along with 1/2 cup melted butter and 3 tablespoons sugar; stir with a fork until crumbs are evenly moistened. Press the graham cracker mixture evenly into the bottom and 1 inch up the sides of the prepared springform pan (I like to use the bottom of a shot glass to press the crust into the pan).

Bake the crust for 9 to 11 minutes or until just set. Transfer to a cooling rack to cool.

Meanwhile, make the flourless chocolate cake: Increase oven temperature to 350°F. In a medium microwave-safe bowl, heat 6 ounces bittersweet chocolate and 1/4 cup butter on Medium (50% power) in microwave in 30-second intervals, stirring after each, for about 1 1/2 to 2 minutes or until mixture is fully melted and smooth. Set aside to cool slightly. NOTE: If you don&#8217;t have a microwave, you can heat this mixture in a small saucepan over medium-low heat until melted and smooth.

In a small bowl or measuring cup, whisk together water, 1 tablespoon cocoa powder, 1/4 teaspoon salt and 1 tablespoon vanilla extract until combined. Set aside.

In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 6 egg yolks and 1/2 cup sugar on medium-high speed until mixture is pale, fluffy and has nearly doubled in size, about 4 to 5 minutes. Pour in melted chocolate mixture; stir until just combined. Stir in water mixture.

In a separate large bowl using an electric hand mixer, beat 6 egg whites on medium speed until foamy, then increase speed to high, gradually adding in remaining 1/2 cup sugar. Beat on high speed until soft peaks form, about 7 to 8 minutes.

Gradually fold egg white mixture into egg yolk-chocolate mixture until mixture is just combined (do not overmix). Pour mixture into cooled graham cracker crust.

Place springform pan on a baking sheet and transfer to oven. Bake for 40 to 45 minutes or until cake layer is set on the edges but slightly jiggly in the center (it may appear underbaked; this is normal). Transfer pan to a cooling rack to cool completely, about 1 to 2 hours. Once fully cooled, if needed, gently press down the top layer of the cake so it is in an even layer.*

Next, make the chocolate pudding: In a medium saucepan, whisk together 1 cup sugar, cornstarch, 1/4 cup cocoa powder and 1/2 teaspoon salt. Whisk in milk, heavy cream and 4 egg yolks until combined. Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency, about 10 to 12 minutes. Remove from heat; whisk in 2 tablespoons butter, 4 ounces bittersweet chocolate, and 1 teaspoon vanilla extract. Set aside to cool completely, for about 30 to 45 minutes, stirring occasionally to break up any skin forming on top.

Once the pudding layer has cooled, carefully pour and spread it on top of the cake layer in the pan. Cover the pudding layer with a sheet of plastic wrap (pressed directly onto the surface of the pudding) and transfer to the refrigerator. Chill pie for at least 6 hours, or up to 8 hours/overnight.

The next morning, make the whipped cream topping: In the bowl of a stand mixer with the whisk attachment OR in a large bowl using an electric hand mixer, beat 1 1/2 cups heavy cream and 3 tablespoons sugar on high speed until stiff peaks just begin to form, about 2 to 4 minutes. Uncover pie; carefully remove sides of the pan and transfer pie to a serving plate. Spoon and spread whipped cream over the top of the pie; sprinkle with cocoa powder as desired.

Store leftover pie covered in the refrigerator for up to 4 days.

as you write, not for the faint of heart! But definitely worth a splurge, especially as a once in a long while treat on a weekend, nice mud pie recipe, thank you

Chocolate Jello Pudding Pie is an easy family favorite dessert! Serve it with an Oreo crust and chocolate chips for extra chocolate flavor.

BEST Chocolate Jello Pudding Pie Recipe

Oreo cookies

butter (melted, 75 grams)

(3.9 oz) boxes Jello Instant Chocolate Pudding

half and half

(8 oz) tub Cool Whip (thawed in fridge)*

semi-sweet chocolate chips (optional)

To a food processor, add the Oreo cookies....

To a food processor, add the Oreo cookies. Pulse until the cookies are fine crumbs (about 30-35 seconds). Pour in the melted butter and pulse a few more times (until the crumbs and butter are well combined).

Lightly grease a 9.5 inch pie plate with...

Lightly grease a 9.5 inch pie plate with cooking spray. Transfer the cookie crumb and butter mixture to the pie plate, and spread out evenly. Press the crumbs down using a rubber spatula. Then use the bottom of a measuring cup (or a drinking glass) to press down to help pack the crumbs firmly into place. 

Place the pie crust in the fridge to...

Place the pie crust in the fridge to harden the butter. While waiting for the crust to cool, start preparing the filling.

To a large mixing bowl, add both boxes...

To a large mixing bowl, add both boxes of pudding mix and the half and half. Use an electric handheld mixer on low speed to mix for two minutes (or until it has thickened).

Remove the pie crust from the fridge and...

Remove the pie crust from the fridge and transfer roughly half of the pudding mixture to the center of the pie crust. Use a silicone spatula to spread the pie filling out evenly to the edges.

Add the Cool Whip to the bowl with...

Add the Cool Whip to the bowl with the remaining pudding. Use a silicone spatula to gently fold the Cool Whip into the pudding until it’s fully incorporated. 

Transfer the Cool Whip and pudding filling to...

Transfer the Cool Whip and pudding filling to the pie, and spread it out evenly on top of the pudding layer.

Place the pie in the freezer for at...

Place the pie in the freezer for at least 2 hours to stiffen and set.

20-30 minutes before serving, transfer the pie to...

20-30 minutes before serving, transfer the pie to the fridge to allow it to thaw slightly.

Once the pie has slightly softened, garnish the...

Once the pie has slightly softened, garnish the border with chocolate chips. Slice into 8 pieces, serve, and enjoy.

Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a creamy pudding / chocolate custard filling and topped with clouds of cream that&#39;s made entirely from scratch. No pudding mix around here!

Chocolate Cream Pie

Oreo biscuits (, whole with filling

/ 4 tbsp unsalted butter (, melted)

cornflour / cornstarch

caster sugar ((superfine sugar))

milk ((whole

cream ((pouring

grams/ 5 oz dark 70% cocoa chocolate

75 grams/ 3 oz milk chocolate (, finely chopped (Note 4))

heavy cream (, for whipping)

tbsp white sugar

Chocolate (, for grating (optional decoration))

Preheat oven to 180°C/350°F (160° fan-forced).

Cut round paper - Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard). (Note 5)

Blitz - Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand. (No food processor? Bash in ziplock bag with a rolling pin).

Press - Pour into a 23cm / 9&quot; pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.

Bake for 10 minutes. Remove from oven - the crust will be slightly puffed. Press down gently using a rubber spatula (makes it even crustier!) then allow to cool on the counter before filling.

Oreo cookie crust:

Whisk dry, then wet - Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.

Heat to thicken - Turn heat onto medium high. As the mixture warms up, whisk every now and then, but not constantly. As the liquid starts to get hot at around the 3 - 5 minute mark (you&#39;ll see steam), turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken. Got lumps? See Note 6!

45 second whisk - When you see slow, lazy bubbles (~6 minutes, you will need to pause whisking to see bubbles), whisk constantly for 45 seconds then take it off the stove.

Chocolate and butter - Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.

Filling (see video, it&#39;s helpful):

Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface. (Surplus custard? Note 7)

Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.

Whipped cream - Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.

Topping - Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.

Serving - Keep the pie in the pie tin. Cut and serve!

Assembling / setting custard

The most luxurious chocolate pudding pie on a buttery graham cracker crust. Made from scratch and so simple!

Homemade Chocolate Pudding Pie

(8 Tbsp; 113 grams) unsalted butter, melted

Tablespoons (30 milliliters) cold water

gelatin

(480 milliliters) whole milk

(130 grams) granulated sugar

Tablespoons (23 grams) all-purpose flour

(170 grams) bittersweet chocolate, coarsely chopped*

(240 milliliters) heavy cream/heavy whipping cream

(30 grams) confectioners’ sugar

chocolate mint

Make the crust

Preheat oven to 350°F (177°C). Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake crust for 8-10 minutes and let cool completely.

Make the pudding

It&#8217;s best to measure out all of the pudding ingredients before beginning because you will need to move quickly. Whisk the egg yolks together in a bowl. Set aside. Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.

When the mixture is warm and slowly simmering (not boiling!), slowly drizzle about 1/4 cup (60ml) of it into the beaten egg yolks while whisking it all together. The point of the slow pour and the whisking is to temper the egg yolks. Once the 1/4 cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken. Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble. Remove the pudding from heat. If you notice lumps, you can strain the pudding through a fine sieve, but that&#8217;s optional.

Pour pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding). Allow pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill. Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.

Make the whipped cream: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners&#8217; sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Remove plastic wrap from chilled pie and spread or pipe the whipped cream on top. Garnish with optional toppings. Slice and serve.

This pie is amazing! The pudding is rich, smooth and creamy while the crust is perfectly buttery! I love everything Sally makes and this is one of my new favorite recipes! Huge hit.

So I made this pudding but I didn't have bittersweet chocolate.  I substituted the 6 ounces of bittersweet chocolate with 4 ounces of unsweetened chocolate and added an additional 8 tablespoons of sugar and it came out wonderful!  Thank you Sally for yet another amazing recipe!

I made this for my in-laws' Thanksgiving dinner last year because my 9-year-old son loves chocolate, and this recipe sounded perfect.  I did not use any toppings like chocolate shavings or berries, so it looked very unassuming, and did not get the ooh's and ah's that my sister-in-laws' pies get. But, guess which pie was the only one completely gone by the end of the night?  Yep, this one!  It quietly disappeared very quickly.  It was delicious!

I made it yesterday and it's gone today so it's a hit!  So easy!  I used Sally's regular graham cracker crust and put a splash of vanilla in the filling.  I may have to make another one tomorrow.

To celebrate Pi day yesterday, I made the filling from this recipe and poured it into a pre-baked Sally's Buttery Flaky Pie Crust. I didn't have bittersweet chocolate so I used 4 oz. semi-sweet and 2 oz. unsweetened Baker's bars. It was still delicious, and I loved the pie crust rather than graham crackers. The flavor was great, the texture was super smooth, and the pie slices held their shape beautifully! I'll definitely be making this again!

Oh my gosh, this pie is Amazing! I added 1/2 a teaspoon of cinnamon to the crust and used semi sweet chocolate and WOW! I got nothing but rave reviews! Best part was it was a last minute bake, I had all the ingredients. Made it in the morning and served it at an impromptu get together tonight. This will be my go to recipe this summer!

I made the pie crust and whipped cream using these recipes (used a different recipe for the chocolate pudding). Pie crust and whipped cream were outstanding (blind baking for 8 minutes really gave the crust a boost of flavor!). Whipped cream was perfect—not too sweet and held its form really well (made an extra batch to go with a chocolate cake). Thank you again for sharing your recipes!

So SO GOOD!!  Making the homemade pudding was so worth it!!

Followed the recipe exactly despite much internal debate over pie crust vs. graham cracker, add a little this or that... I’m glad I didn’t mess with it. Served with fresh berries. Turned out perfect! Thank you!

This easy no-bake recipe makes the best Chocolate Pudding Pie, complete with creamy pudding mousse and whipped cream atop a graham cracker crust.

chocolate

2% milk, (as called for on pudding box)

graham cracker pie crust ((9-inch))

regular sized Hershey's Chocolate Bar

Prepare the instant chocolate pudding per package directions.

Pour a little less than half of your chocolate pudding into the bottom of your graham cracker pie crust.

Mix the remaining pudding with ½ of the whipped cream and stir well. Add as the next layer of pie.

Add ½ of the remaining whipped cream to the top of the pie.

Using a potato peeler, shave off chocolate pieces to add to the top of your pie.

Refrigerate for 1 hour or more. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1553013163/kfjz5dajimtnhq2qvuma.mp4

When it comes to no-bake desserts, chocolate pudding pie is the best! This famous pudding pie is made from scratch with just 4 ingredients: pudding and milk, whipped cream, and a graham cracker crust, with a Hershey’s chocolate garnish. Combined, these four simple ingredients make an amazing creamy, chocolate pie that is the perfect ending to any meal.

Top 7 chocolate pudding pie recipes from across the web

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BEST Chocolate Jello Pudding Pie Re...

Chocolate Cream Pie

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Chocolate Pudding Pie

Top 7 chocolate pudding pie recipes from across the web

The most viewed chocolate pudding pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pudding Pie

Chocolate Pie

Mississippi Mud Pie

BEST Chocolate Jello Pudding Pie Re...

Chocolate Cream Pie

Homemade Chocolate Pudding Pie

Chocolate Pudding Pie

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