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Looking for a delicious and easy homemade pie for the holidays? Look no further than this no-bake chocolate pudding pie! This chocolate pudding pie has a a creamy chocolate filling, easy 3-ingredient graham cracker crust, and topped with homemade whipped cream. This is an easy no bake chocolate pudding pie is perfect for Thanksgiving!
And let me tell you, this no-bake chocolate pudding pie is the perfect dessert for any chocolate lover, especially those who don’t like to bake desserts. It’s rich, creamy, and oh-so-chocolatey. And the best part is, it’s so easy to make and is no bake!
This chocolate pudding pie recipe is not just any dessert; it’s my absolute, can’t-live-without-it, go-to sweet treat. It starts with making a simple chocolate pudding on the stovetop. A lot of chocolate pudding pies start with a pudding mix, but we are making our pudding from scratch. Trust me it’s so worth it! This pudding is made with real ingredients and really good chocolate making it taste a thousand times better.
I pour this pudding into my easy graham cracker crust made with just three ingredients. I make the crust in a food processor but you can also make this by hand. And before serving I top with my homemade whipped cream made up in minutes with a mixer.
This pie has become my go-to dessert for any occasion. Whether it is a family gathering or a last-minute get-together with friends, I can always count on this pie to be a hit. It is definitely a family favorite. When people take their first bite, their faces light up with pure bliss. And the best part is, even if you’re not a seasoned baker, you can make this pie with ease!
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
Great Make Ahead Thanksgiving Pie!
- Easy to make: This no-bake chocolate pudding pie is such an easy recipe to make, even a beginner baker can do it! It has such simple ingredients.
- Lots of chocolate flavor. The rich, creamy chocolate filling and the graham cracker crust are a match made in heaven.
- No bake: There’s no need to turn the oven on for this no bake chocolate pudding pie! Great oven space saver for everything else you plan to make for Thanksgiving!
- 1 ½ cups (180 g) graham crackers (about 12 crackers)– If you can’t find graham crackers use digestive biscuits or Nilla wafers.
- ¼ cup granulated sugar
- 6 Tablespoons (85 g) unsalted butter, melted – Salted butter can also be used.
- 2/3 cup (134 g) granulated white sugar
- 6 Tablespoons cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups (720 ml) milk – Whole milk is recommended for the best texture but also for the pudding to thicken like it should. If you use a lower-fat milk, add a little extra cornstarch.
- 2 Tablespoons unsalted butter, softened at room temperature – You can also use salted butter but omit the added salt.
- 2 teaspoons vanilla extract
- 8 ounces semi sweet or bitter, sweet chocolate, chopped – Use quality chocolate as this will bring all the chocolate flavor. I recommend chocolate bars and not chocolate chips as they contain stabilizers and don’t always melt smooth. I prefer to use a darker chocolate – 60% or higher.
- 1 cup (240 ml)cold heavy whipping cream- Heavy cream is necessary for making whipped cream. It has a high-fat content, which allows it to whip up thick and fluffy.
- 2 tablespoons powdered sugar – You can make your own powdered sugar quickly in your food processor.
- ½ teaspoon vanilla
How to Make This Easy Chocolate Pudding Pie
Prepare the Graham Cracker Pie Crust:
Start by preheating your oven to 350°F (175°C).
Transfer the crumbs to a small bowl and stir in the granulated sugar until well mixed.
Add the melted butter to the crumb mixture and stir until the mixture becomes wet and holds together. It might look a bit gooey.
Take this mixture and press it firmly into the bottom and sides of a 9-inch pie pan. You can use your hands or the bottom of a dry measuring cup, or the bottom of a drinking glass for even pressing.
Place the pie pan in the freezer for 1 hour until ready to fill. Alternately you can bake the graham cracker crust for 10 minutes in a 350oF oven. Be sure to cool completely before filling.
Prepare the Chocolate Pudding:
In a saucepan, combine the granulated sugar, salt, and cornstarch. Whisk these dry ingredients together thoroughly.
Next, add the milk and egg yolks to the dry mixture. Whisk until everything is well combined.
Place the saucepan on the stovetop over medium heat. Continuously whisk the mixture as it heats up, ensuring it doesn’t stick to the bottom.
It’ll take about 6 to 8 minutes for the mixture to come to a gentle boil and thicken. Once you see it bubbling and thickening, remove it from the heat.
Stir in the softened butter, chopped chocolate, and vanilla extract. As an optional step for an extra-smooth pudding, you can strain the mixture through a fine mesh sieve into a large bowl.
Spread chocolate pudding into an even layer into the pie crust.
Cover with plastic wrap making sure the plastic wrap touches the pudding layer so a skin doesn’t form. Chill until firm, about 3-4 hours until firm. Before serving, remove plastic wrap and top with whipped cream.
Top it Off with Whipped Cream:
For best results, chill your mixing bowl and beaters in the freezer for about 10 minutes before starting.
In the chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla on high speed for 2-3 minutes until stiff peaks form.
Spread the freshly whipped cream on top of the pie just before serving.
You can even add your own chocolate shavings or chocolate chips! Your delightful no-bake chocolate pudding pie is ready to be enjoyed!
- Don’t press down too much on the crust. You want to press down just enough to press the crumbs into place but if you press to hard you will cause the crust to come out too hard and crunchy.
- Strain the pudding filling. This will ensure the pudding has a silky smooth consistency.
- Don’t overwhip. Be careful not to overmix the whipped cream, or it will become grainy and separated and turn into butter.
- Refrigerate until ready to serve. To prevent the whipped cream from melting, refrigerate the pie until you are ready to serve it. I like to top the pie with the whipped cream right before serving to prevent the whipped cream from melting.
- Make ahead. Make this pie a day ahead of time to allow the pudding layer to set, making it easier to slice.
- Use whole milk. Whole milk is recommended for the best texture but also for the pudding to thicken like it should. If you use a lower-fat milk, add a little extra cornstarch.
- Peanut butter: Add 1/2 cup of peanut butter to the whipped cream then top the chocolate pudding pie with it.
- Peppermint: Add 1/2 teaspoon of peppermint extract to the pudding filling. You can add more to the whipped cream as well. Garnish with chopped candy canes for a festive treat!
- Mocha: Add 1 teaspoon espresso powder dissolved in 1 teaspoon warm water to the whipped cream before spreading on top of the pie.
- Coconut: Top the pie with 1 cup toasted coconut for a pretty coconutty garnish! You can also add 1/2 teaspoon coconut extract to the whipped cream for more coconut flavor.
- Raspberry: Top the pie with fresh raspberries for a fruity finish!
- Cool Whip: If you don’t want to make your own whipped topping, then you can use store-bought whipped topping.
- Oreo Crust: Swap out the graham crackers for cookies! You could even use chocolate cookies for a chocolate cookie crust.
- Pre-made crust: You can make this pie even faster and use a store-bought graham cracker crust.
Yes, you can make the pie ahead of time. Assemble the pie and chill it in the refrigerator for up to 24 hours. Add the whipped cream just before serving.
Yes, you can use different types of chocolate in the pudding. Dark chocolate will give the pudding a richer chocolate flavor. I prefer to use a darker chocolate of 60% cocoa percentage.
Yes, you can use a different type of crust for the pie. An Oreo cookie crust would be a delicious alternative to a graham cracker crust. You could also use a pre-made pie crust.
You may have cooked the pudding too quickly causing the egg yolks to scramble a little bit. If your pudding appears to have little bits of cooked egg and isn’t smooth be sure to strain the pudding mixture.
This pie is best when consumed within 2-3 days. To keep it fresh, store any leftovers in the refrigerator and cover it with plastic wrap or aluminum foil. I do not recommend freezing as the crust and pudding consistency and texture can change after thawing. If you do freeze, freeze for up to 3 months. Thaw overnight in the fridge.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Chocolate Pudding Pie
- 1 ½ cups (180 g) graham crackers (about 12 crackers)
- ¼ cup (50 g) granulated sugar
- 6 Tablespoons (85 g) unsalted butter melted
- 2/3 cup (134 g) granulated white sugar
- 6 Tablespoons cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups (720 ml) milk
- 2 Tablespoons unsalted butter softened
- 2 teaspoons vanilla extract
- 8 ounces semi sweet or bittersweet chocolate chopped
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Make the graham cracker crust:
- In a food processor pulse graham crackers into crumbs. Or you can place graham crackers in a large freezer bag and break down into crumbs with a rolling pin.
- Dump the crumbs into a small bowl. Stir in the granulated sugar.
- Stir in melted butter. Mixture will be very wet.
- Press crust mixture into the bottom and sides of a 9” pie pan. I like to use my hands, but you can also press down by using the bottom of a dry measuring cup.
- Place in the freezer for 1 hour while you make the pudding. You can also bake the graham cracker crust for 10 minutes in a 350°F oven (be sure to cool completely before filling).
Make the pudding:
- In a saucepan, combine sugar, salt, and cornstarch. Whisk well. Add in milk and egg yolks and whisk until combined.
- Heat on stovetop over medium heat, whisking constantly until mixture just reaches a boil, about 6 to 8 minutes. When the mixture begins to bubble and thicken, remove from the heat.
- Stir in butter, chocolate and vanilla. Optional step: for a smooth pudding I like to strain it through a fine mesh sieve set over a bowl.
- Spread pudding into the crust and spread into an even layer. Cover with plastic wrap making sure the plastic wrap touches the pudding layer so a skin doesn't form. Chill until firm, about 3-4 hours until firm. Before serving, remove plastic wrap and top with whipped cream.
Make whipped cream:
- For best results I place my mixing bowl and beaters in the freezer for 10 minutes before starting.
- Beat heavy cream, powdered sugar and vanilla on high speed for 2-3 minutes until stiff peaks formed.
- Spread whipped cream on top of pie.
- Make ahead/Storage: Yes, you can make the pie ahead of time. Assemble the pie and chill it in the refrigerator for up to 24 hours. Add the whipped cream just before serving. This pie is best when consumed within 2-3 days. To keep it fresh, store any leftovers in the refrigerator and cover it with plastic wrap or aluminum foil.
- Freezing: I don’t recommend freezing. The pudding and crust’s texture and appearance will not be quite the same. But if you do freeze, freeze for up to 3 months. Thaw in the fridge overnight.