Easy Chocolate Pudding Pie with Graham Cracker Crust

side view of one piece of chocolate pudding pie

5 from 2 votes

Easy Chocolate Pudding Pie with Graham Cracker Crust

Chocolate Pudding Pie with Graham Cracker Crust is an easy no bake dessert that will satisfy even the most serious chocolate cravings.

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.

Prep Time15

Chilling Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 331kcal

Author: Cara Lanz

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!

Video

Notes

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.

Nutrition