Chocolate Pudding Pie with Graham Cracker Crust
This recipe first appeared on Savory Experiments, where I am a contributor.
Chocolate Pudding Pie with a homemade graham cracker crust is a decadent dessert that’s perfect for sharing. This classic from-scratch chocolate pie, topped with homemade whipped cream, chocolate shavings and raspberries, is totally worth the effort!
Love chocolate? Be sure to try out Bourbon Pecan Brownies and Chocolate Marshmallow Cookies with Pecans!
To me, a homemade pie is a labor of love… and that’s exactly what this Chocolate Pudding Pie is.
Yes, it takes time, but it’s sure worth the effort when you take your first bite.
While I’m not a pie baker like some friends, I can admit this pie is utterly special. (Also, it’s far easier to make than hand pies, which are apparently my specialty.)
Why I love this pie recipe:
From the homemade graham cracker crust to the scratch-made chocolate pudding filling, this pie is over-the-top delicious.
The homemade graham cracker crust is nice and crispy, perfectly balanced and sweet.
The homemade chocolate pudding filling is luscious and extremely chocolatey, so I recommend this pie for anyone who adores chocolate.
Keep in mind that this Chocolate Pudding Pie is not something you want to rush. The crust needs to bake and cool slightly before you pour the pudding into it. And the pudding should be warm but not hot when this happens. After that, the pie will need to chill for 3-4 hours in the fridge.
To me, it would be perfect for a celebration of any sort… even if the celebration is as simple as just seeing your people again. (Hello. Pie is perfect for any occasion.)
Other chocolate desserts to try ASAP: Dark Chocolate Souffles | Chocolate Cheesecake Dip | Peanut Butter Chocolate Fudge | Dark Chocolate Chip Cookies | Strawberry Chocolate Cake
Need dessert inspiration? Head on over to my Dessert Recipe Index for some ideas.
What you need to make this recipe:
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- 9” pie plate
- Food processor
- Large bowl
- Liquid measuring cup
- Whisk
- Saucepan (2.5 qt. or larger)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
If you’re looking for a store-bought shortcut, I’ve got a few ideas on those for you below, too. Here’s what you need:
- Graham cracker crumbs — you can make these yourself in a food processor or purchase a box of ‘em at the store if that’s easier.
- Granulated sugar — we need this for both the crust and the pudding
- Unsalted butter — like the sugar, we need this for the crust and the pudding itself
- Cocoa powder — the original recipe for this chocolate pudding calls for unsweetened or Dutch processed and dives into the differences in types of cocoa powder. For this pie, I used Droste Dutch-processed cocoa for a richer flavor.
- Cornstarch
- Fine sea salt — or a fine kosher salt would work here, too
- Whole milk
- Vanilla extract
- Homemade sweetened whipped cream (or homemade strawberry whipped cream)
- Fresh raspberries or strawberries
- Chocolate shavings—from your favorite chocolate bar!
How do you make chocolate pudding pie from scratch?
How to make graham cracker pie crust
Combine the graham cracker crumbs with granulated sugar and melted butter. Stir them together until combined.
Pour the crust ingredients into a 9” pie pan. Use your hands or a flat utensil, like a measuring cup, to gently press the crust together and into shape. This may take some time, and that’s OK. We want the crust to be compact because otherwise, it’ll fall apart when you’re serving it.
When the crust is formed, pop it into the oven and bake for 20-25 minutes. Keep an eye on it—you want it to turn a golden brown color and don’t want it to burn.
When it’s done, remove the crust from the oven, and let it cool while you make the chocolate pudding filling.
Pro tip!
You can use a food processor or a plastic bag and a rolling pin to make the graham cracker crumbs if you don’t purchase the pre-made crumbs. You want them to be pretty fine, though, so make sure they’re smashed well!
Make the homemade chocolate pudding
Make the pudding. Whisk together the sugar, cocoa powder, cornstarch and salt in a medium saucepan. Pour in two cups of milk, and whisk until combined, then turn on the heat.
As the mixture thickens and steams, slowly add the rest of the milk. Stir constantly until the mixture reaches a boil. After about a minute, it should be very thick.
Remove the pudding from the heat, and stir in the vanilla extract and the butter.
Let the pudding cool until it’s no longer steaming.
Assemble the chocolate pudding pie
Put together the pie, and let it chill. When the pudding is no longer steaming, pour it into the baked crust. Cover with plastic wrap—make sure to press down to remove any air bubbles so a skin won’t form—and chill in the refrigerator.
Remember: Your pie could take 3-4 hours to completely chill.
Decorate, slice and enjoy! I used a piping bag with a star tip to decorate our pie with dollops of Strawberry Whipped Cream, but you do you! A healthy dollop of whipped cream on top of this pie from a spoon isn’t a bad idea, either.
Here are some other toppings you can add to this chocolate pie:
- Fresh fruit, like raspberries or strawberries
- Chocolate shavings, made with your favorite bar of chocolate and a zester
- Powdered sugar—because when is this ever a bad idea?
- Sprinkles—to add some pops of color!
Erin’s Easy Entertaining Tips
This Chocolate Pudding Pie with a Graham Cracker Pie Crust is the perfect dish for a casual gathering if your people are pie people. (And quite honestly: Are there people out there who aren’t pie people?)
We brought this chocolate pie recipe with us to an outdoor gathering with friends a few months ago, and it was a massive hit.
Here are a few things to keep in mind if you’re planning to entertain with this luscious pie:
- Make the pie a day in advance, and have it chill overnight in the fridge. Why? This takes the stress off you so you don’t worry about getting the pie done in time before hosting friends.
- Keep it cold until it’s serving time. This pie will turn into a pudding soup if it’s left outdoors in the summer heat.
- Decorate right before it’s time to eat. See the whipped cream dollops on top of this pie? Those were added right before this was brought out for serving. Why? So they weren’t squished beneath the plastic wrap, which needs to stay wrapped around the pie for the duration of its stay in the fridge. (After all, we don’t want it soaking up weird scents and flavors from the fridge.)
Frequently Asked Questions
The cornstarch in this chocolate pudding recipe thickens the pudding for the pie. The key is going to be cooking it long enough so that the pudding holds its shape when you slice the pie! You’ll know the pudding is done when it’s super thick—and it’ll coat the back of a spoon easily without dripping off.
Yes. You absolutely need to refrigerate this pie.
If your pudding isn’t thick enough, it needs to be cooked for longer. However, if you’ve got runny pudding inside your pie crust already… it might just be best to eat that with a spoon. 😉 It might not be pretty, but it’ll sure taste good.
Quick Tips and Tricks for the Best Pie
- Give it time. This recipe isn’t one you want to rush because it takes time to get it right. That includes the making of the graham cracker crust and the homemade chocolate pudding. Trust me when I say this is totally worth it.
- Store the pie wrapped in plastic wrap in the fridge for up to 3 days.
- Need a store-bought shortcut? Purchase pre-made Graham cracker crumbs or a pre-made Graham cracker crust.Make the pudding from scratch because it’s worth the effort. So is the homemade whipped cream.
Love pie? You’ve got to check out…
- Bourbon Pecan Pie
- Blueberry Crumble Pie
- Bugga’s Apple Pie
- Strawberry Rhubarb Pie
- Dairy Free Key Lime Pie
Chocolate Pudding Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs about 9 sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Chocolate Pudding
- 1 cup granulated sugar
- ½ cup Dutch process cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon fine sea salt
- 5 cups whole milk
- 1 tablespoon pure vanilla extract
- 3 tablespoons unsalted butter
Toppings
- Homemade sweetened whipped cream
- Chocolate shavings
- Fresh fruit like raspberries or strawberries
- Sprinkles
Equipment
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Instructions
- Make the pie crust
- Preheat the oven to 350°F. Choose a 9” pie dish, and set it aside. (You can lightly spray it with nonstick cooking spray, but this isn’t necessary.)
- In a large bowl, combine the Graham cracker crumbs and sugar. Pour in the melted butter, and stir until combined.
- Press the mixture into the prepared pie dish, and press firmly to form a crust.
- When the crust is evenly distributed, pop into the oven and bake for 20-25 minutes, or until the crust has set.
- Let cool while you make the chocolate pudding mixture.
- Make the Chocolate Pudding
- Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan.
- Pour in two cups of milk, and whisk until combined.
- Turn the heat to medium-low and whisk until the mixture begins to thicken and steam.
- Pour in the remaining milk slowly, stirring constantly until the mixture reaches a boil.
- Allow the mixture to boil for one minute or until it is very thick. (It should coat the back of a spoon easily at this stage.)
- Remove from heat and stir in butter and vanilla extract until combined.
- Let cool in the saucepan until it’s no longer steaming.
- Make the Chocolate Pudding Pie
- Pour the pudding into the baked graham cracker pie crust.
- Smooth out the top with an offset spatula.
- Cover with plastic wrap, pressing out any air bubbles to press the wrap flat on top of the pudding so a skin doesn’t form.
- Refrigerate for 3-4 hours.
- Garnish with homemade whipped cream, fresh fruit and chocolate shavings, and enjoy!
Notes
Quick Tips and Tricks for the Best Pie
- Give it time. This recipe isn’t one you want to rush because it takes time to get it right. That includes the making of the graham cracker crust and the homemade chocolate pudding. Trust me when I say this is totally worth it.
- Store the pie wrapped in plastic wrap in the fridge for up to 3 days.
- Need a store-bought shortcut? Purchase pre-made Graham cracker crumbs or a pre-made Graham cracker crust. Make the pudding from scratch because it’s worth the effort. So is the homemade whipped cream.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
This was great as pudding, but did not firm up to be a pie. If I made this again, I’d reduce the milk by almost a cup.
Just seeing your comment, Tracey, and I’m so sorry that this didn’t firm up for you! How disappointing! However, I’m encouraged that it tasted great and that you’d know what you would do next time. I’m actually retesting this recipe this weekend, so I’ll be possibly tinkering with the recipe to see if I can get it to work out for all. Thanks for your feedback, and I’m sorry it didn’t work out as planned.
It doesn’t matter how long you cook the filling, it doesn’t thicken enough — there is too much milk in this recipe and I wasted a bunch of ingredients in trying to prepare it.
Hey Suzanne,
I just read your comment, and my heart dropped. I am so sorry that the pudding didn’t thicken up for you and that you wasted all of that milk. I know it’s incredibly frustrating to try out a recipe and to have it not work!
I’m planning to remake this recipe and review it closely to see what the problem might be. And if you have a moment to chat about what happened with your pudding, I’d love to know a little more about what went wrong so I can look for that and see if I can troubleshoot it exactly. If you don’t, I also totally understand. I want to try to fix this/troubleshoot it for future recipe makers.
Thanks for sending your review, and I’m so sorry this didn’t work.
Such a great dessert recipe. Can’t wait to make this again soon!