Chocolate Pudding Pie with Graham Cracker Crust

A slice of chocolate pudding pie with graham cracker pie crust on a plate

Chocolate Pudding Pie with Graham Cracker Crust

Chocolate Pudding Pie, topped with homemade whipped cream, chocolate shavings and raspberries, is a decadent dessert that’s perfect for sharing. This classic from-scratch chocolate pie with a homemade graham cracker crust is totally worth the effort!

Prep Time 10

Cook Time 30

Chill Time 3

Total Time 3 40

Servings slices

Calories 448kcal

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

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.

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