Chocolate Pudding Pie

5 from 2 votes

Easy no bake chocolate pudding pie with a graham cracker crust and creamy chocolate pudding made on the stovetop. Top with whipped cream before serving!

Prep Time30

Cook Time0

Chilling Time5

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 642kcal

Author: Heather Perine

Ingredients

Pie crust:

1 ½ cups (180 g) graham crackers (about 12 crackers)
¼ cup (50 g) granulated sugar
6 Tablespoons (85 g) unsalted butter melted

Pudding:

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

Whipped Cream:

1 cup (240 ml) cold heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

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.

Notes

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.

Nutrition