Chocolate Pudding Pie with Graham Cracker Crust is an intensely chocolatey easy no bake dessert.
Simple ingredients transform instant chocolate pudding mix and Cool Whip into luscious layers of rich, decadent chocolate pudding pie filling in a homemade graham cracker pie crust.
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This easy Chocolate Pudding Pie recipe comes together with three layers of creamy deliciousness in a buttery graham cracker crust.
The first layer of chocolate pudding filling starts with instant chocolate pudding mix, but we're adding more than just milk. A little brown sugar, espresso powder, vanilla, and melted chocolate chips turn a simple instant pudding mix into a rich, creamy, decadent chocolate pudding pie filling.
The light and fluffy middle layer is a creamy combo of chocolate pudding and Cool Whip -- and the top of the pie is all Cool Whip bedazzled with chocolate shavings.
As for the graham cracker crust, it's a thick and sturdy no bake graham cracker crust made with brown sugar and a little cinnamon for extra warm, rich flavor.
Of course, you can use a store-bought graham cracker crust, but a homemade crust is so much better!
This delicious chocolate pudding pie recipe is layer upon layer of FLAVOR that's sure to become a new family favorite.
You can even eat it chilled or frozen (our favorite way!).
Why You're Going to Love This Recipe
Easy no bake chocolate pudding pie with instant pudding and Cool Whip
Rich and luscious chocolate dessert true chocolate addicts will devour
Simple no bake chocolate pie recipe with basic pantry ingredients
Make your own homemade graham cracker crust or use store-bought
Ingredients
For the homemade graham cracker crust.
Graham cracker crumbs. You can buy store-bought graham cracker crumbs or make your own. Use any flavor of graham crackers you love -- honey, cinnamon, or chocolate.
Melted butter. Melted butter holds the graham cracker crust together.
Brown sugar. Brown sugar sweetens the crust and helps it keep its shape.
Cinnamon. A little bit of cinnamon is absolutely delicious with chocolate, but it's totally optional.
For the no bake chocolate pudding pie filling
Instant chocolate pudding mix. Instant chocolate pudding makes the easy chocolate cream pie filling come together in a snap. You can also use chocolate fudge pudding.
Cold milk. Whole milk or 2% milk turns instant pudding into a thick and creamy pudding pie filling.
Brown sugar. Just a little bit of brown sugar adds rich flavor to the chocolate pudding.
Espresso powder. Espresso powder amps up the chocolate flavor without making the whole pie taste like coffee. As a substitute, dissolve up to twice the amount of instant coffee crystals in the milk. You can also omit it.
Vanilla extract. Vanilla amplifies all the flavors in the chocolate pudding pie filling.
Salt. A little salt brings all the ingredients life.
Chocolate chips. Melted chocolate chips take the chocolate pudding pie filling to the next level of chocolatiness and creaminess.
I like Ghirardelli 60% bittersweet chocolate chips because they melt smoothly and the bittersweet flavor doesn't make the pie filling too sweet. You can also used chopped bar chocolate or any kind of chocolate you love.
Cool Whip. If you're not into Cool Whip, I get it. You can also use Truwhip or whipped cream.
Chocolate shavings. Sprinkle the top with super easy to make chocolate shavings. Get the instructions to make them right here.
Recipe variations
Spices. Try adding a dash of your favorite warm spices to the pudding like cinnamon, ginger, cardamom, anise, or chai.
Flavor extracts. Instead of vanilla, try peppermint, almond, hazelnut, or coconut extract.
Cookie crust. Swap out graham crackers for chocolate wafer cookies, gingersnaps, or vanilla wafers. Or use a store-bought or homemade Oreo cookie crust.
Toppings. Top your chocolate pudding pie with mini chocolate chips, homemade chocolate curls, grated chocolate, or a drizzle of chocolate ganache.
Step-by-step Instructions
1. Make the graham cracker crust.
Grind the graham crackers into fine crumbs in a food processor. You can also place them in a ziptop bag and crush them with a rolling pin.
Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon together in a medium bowl.
Press the mixture into the pie plate with enough pressure to create a compact crust.
Be careful not to press too hard or the crust can become hard or stick to the pan.
Use a glass or the bottom of a measuring cup to pack the crumbs into the pie pan.
Chill the crust in the refrigerator for at least 30 minutes or the freezer for 15 minutes.
I prefer this pie recipe with a no-bake crust because it has a softer texture than a baked crust, which is nice with the creamy pudding filling.
If you prefer a firmer crust, you can pre-bake the crust at 350 for 10 minutes and let it cool completely.
Click here to get all my tips and tricks to make the perfect no bake graham cracker crust.
2. Melt the chocolate chips.
Melt the chocolate chips in the microwave in 15-second increments, stirring between each one, until the chocolate is completely melted and creamy.
Set the melted chocolate aside while you make the chocolate pudding pie filling.
3. Make the pudding pie filling.
Stir the pudding mix, brown sugar, espresso powder, and salt together a large bowl to break up the brown sugar.
Add the milk and vanilla and beat with an electric mixer on low until the ingredients are just incorporated, then on medium for about 2 minutes until smooth and creamy.
Add the melted chocolate chips to the pudding mixture and beat for another minute.
4. Pour the first layer.
Pour or spoon about ½ of the pudding pie filling into the graham cracker crust. Spread the filling evenly with an offset spatula or knife.
5. Make the second layer.
Add ½ of the Cool Whip to the remaining chocolate pudding and use a sturdy spatula to fold it in until completely combined.
Do not use the mixer or stir too vigorously or the mixture can become runny.
Spoon the chocolate Cool Whip mixture over the pudding layer and spread it evenly.
6. Add the Cool Whip and toppings.
Spoon the rest of the Cool Whip on top.
If desired, add chocolate shavings to the top of your pie. Use a vegetable peeler to make chocolate shavings with a bar of chocolate. Get the full instructions here.
7. Chill (or freeze) the pie.
Place the chocolate pudding pie in the refrigerator for at least 4 hours up to overnight to allow the pudding filling to completely set.
You can also freeze the pie and enjoy it as a frozen dessert. We love it that way!
⭐Pro Tip: If the no bake graham cracker crust sticks to the pan, dip the pan in hot water for a few seconds and the crust will easily release.
Storage & Freezing Instructions
Store leftover pie wrapped in plastic wrap in the refrigerator for up to 4 days. To protect the topping, place toothpicks into the pie and tent the plastic wrap over them.
To freeze the pie, wrap it in a double layer of plastic and again with foil. You can enjoy the pie frozen, slightly frozen, or thaw it in the refrigerator.
Expert Tips
If the no bake graham cracker crust sticks to the pan, dip the pan in hot water for a few seconds and it will easily release.
Fold in the Cool Whip until it is completely combined -- do not use the mixer or stir too vigorously or the mixture can become runny.
FAQs
To thicken pudding mixes for a pudding pie filling, use less milk than you would for pudding. This easy chocolate pie recipe uses half the amount of milk called for on the box.
It depends on the filling and your preference. For this no bake pie, the graham cracker crust doesn't need to be baked. But if you prefer a firmer, crunchier crust, you definitely can bake it for 10 minutes at 350 degrees. Just be sure to let it cool completely before adding the filling.
Cool Whip is more stable than fresh whipped cream and it also freezes well, so it will stay soft and fluffy on your pie whether you store it in the refrigerator or freezer.
Get the Stuff I Use
KitchenAid 3.5 Cup Food Chopper is small, lightweight, and easy to clean. It's perfect for grinding graham crackers -- I also use it to make smoothie bowls.
This silicone spoonula and spatula set is awesome. The spatula is super sturdy, perfect for stirring thick doughs. And the spoonula is soft, flexible, and works well for scraping bowls and getting sticky things out of cans and measuring cups.
More No Bake Desserts
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Easy Chocolate Pudding Pie with Graham Cracker Crust
Ingredients
Homemade Graham Cracker Crust
- 2 cups graham cracker crumbs
- 8 tablespoons melted butter 1 stick
- ⅓ cup brown sugar light or dark
- ½ teaspoon cinnamon optional
Chocolate Pudding Pie Filling
- ⅔ cup chocolate chips bittersweet, dark, or semi-sweet chocolate
- 2 boxes instant chocolate pudding mix 3.9 ounce boxes (4 servings)
- 2 cups milk whole or 2%
- 2 tablespoons brown sugar light or dark
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 8 ounces Cool Whip or Truwhip
Instructions
Homemade Graham Cracker Crust
- Grind the graham crackers into fine crumbs in a food processor. You can also place them in a ziptop bag and crush them with a rolling pin.
- Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon together and press into a pie pan. Use enough pressure to create a compact crust. Be careful not to press too hard or the crust can become hard or stick to the pan. Use a glass or the bottom of a measuring cup to pack the crumbs into the pie pan.Click here for more tips and instructions to make the perfect graham cracker crust.
- Chill the crust in the refrigerator for at least 30 minutes or the freezer for 15 minutes.If you prefer a firmer, crispier crust, bake the crust for 10 minutes at 350 and cool completely.
Chocolate Pudding Pie Filling
- Melt the chocolate chips in the microwave in 15-second increments, stirring in between, until the chocolate is completely melted and creamy. Set aside.
- Stir the pudding mix, brown sugar, espresso powder, and salt together a large bowl to break up the brown sugar.
- Add the milk and vanilla and mix on low until just incorporated, then on medium for about 2 minutes until smooth and creamy. Add the melted chocolate chips to the pudding mixture and beat for another minute.
- Spoon about ½ of the pudding pie filling into the graham cracker crust. Spread the filling evenly with an offset spatula or knife.
- Add ½ of the Cool Whip to the remaining chocolate pudding and fold it in until completely combined. Do not use the mixer or stir too vigorously or the mixture can become runny.Spoon the chocolate Cool Whip mixture over the pudding layer and spread it evenly.
- Spread the rest of the Cool Whip on top of the pie. If desired, add chocolate shavings.
- Place the chocolate pudding pie in the refrigerator for at least 4 hours up to overnight to allow the pudding filling to completely set.You can also freeze the pie and enjoy it as a frozen dessert. We love it that way!
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