Chocolate pudding pie is a no bake pie made with a chocolate cookie crust topped with a creamy instant chocolate pudding filling, lightly sweetened whipped cream and chocolate shavings. Enjoy this jello pudding pie the next time you need a deliciously decadent, quick and easy dessert everyone will love.
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Why Should You Make This Recipe
I have a few no bake dessert recipes on the blog that I absolutely adore. My Turtle Pie, Strawberry Pretzel Cheesecake, and Cookie Dough Cheesecake and Philadelphia No Bake Cheesecake are all incredibly delicious creamy no bake recipes. I know you’ll love this chocolate jello pudding pie because:
- Super simple to make. From start to finish, you can make this wonderfully easy chocolate cream pudding pie in about 10 minutes (minus the chill time). Then, just let the jello chocolate pudding pie chill in the fridge to set up for at least 6 hours, top and enjoy!
- A creamy and decadent no bake caramel chocolate pie made with simple ingredients. This no bake chocolate pudding pie is made with simple ingredients like graham crackers, melted butter, Jello instant chocolate pudding, milk and heavy whipping cream.
Ingredients
This chocolate jello pudding pie requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need.
- Chocolate Crust Ingredients: Gather graham crackers, cocoa powder, sugar and melted butter.
- Jello Pudding Pie Filling Ingredients: Gather Jello instant chocolate pudding mix, milk, half and half, heavy whipping cream and chocolate chips or bar for topping.
Substitutions
This chocolate pudding pie recipe is meant to be so easy, you can make it as a casual dessert to enjoy anytime. Here are my recommended substitutions to make this jello pudding pie if you need them.
- Graham Cracker Crust: This chocolate jello pudding pie uses graham crackers, cocoa powder, sugar and melted butter to make the pie crust. If you prefer to use Oreos or another chocolate sandwich cookie, use 2 cups of crushed Oreo cookies (about 25 cookies) mixed with 6 tablespoons (87 g) melted butter.
- Jello Instant Chocolate Pudding Mix: Although this pie is named for the instant chocolate pudding mix used to make the creamy chocolate pudding filling, feel free to use any flavor or brand you like. Just make sure to use (2) 3.9 oz. boxes rather than one larger 5.9 oz. box.
- Milk and Half and Half: Feel free to use one or the other or both as written in the recipe.. I love using half and half in place of some of the milk in order to give a boost of creaminess to the chocolate cream filling. This recipe for jello pudding pie calls for 2 ½ cups of milk and half and half.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to amount twice the amount. If needed, use 2 cups (144 g) cool whip as a substitute for the whipped cream..
- Mini Chocolate Chips or Chocolate Bar: This is completely optional as a topping. Feel free to use any type of candy or chocolate you like. This chocolate pudding pie is delicious with or without the extra chocolate topping.
Variation
Chocolate Pudding Pie with Pie Crust: To make this jello pudding pie with an actual pie crust, use a homemade pie crust recipe or a store bought pie crust. Prepare the crust according to the package directions. Bake and cool completely before filling with the instant chocolate pudding filling and whipped cream topping as written in the recipe. Transfer the pie to the fridge to set for at least 2 hours, top, slice and serve.
How To Make
Learn how to make chocolate pudding pie in a few easy steps.
- Make the rich chocolate graham cracker crust by mixing finely crushed graham crackers with cocoa powder and sugar until well combined. Thoroughly mix in melted butter until the chocolate graham crumbs easily stick together. Press the crust up the sides and along the bottom of a 9” pie plate. Chill in the fridge or freezer while making the chocolate jello pudding filling and whipped cream.
- Pour the heavy cream into a mixing bowl. Beat on medium speed to medium-stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.
- In a separate bowl whisk the instant chocolate pudding mix with milk and half and half until smooth and well combined. Transfer half of the chocolate pudding filling into the chilled pie crust.
- Fold half of the whipped cream into the remaining chocolate pudding. Mix until smooth and well combined. This is best done by hand with a spatula. Transfer the whipped cream and chocolate pudding filling on top of the first jello chocolate pudding layer. Smooth the top of the creamy filling and cover with plastic wrap. Chill the pie in the fridge for 2 - 3 hours or until the pudding layer is set. Transfer the remaining whipped cream into an airtight container until serving time.
- When it’s time to serve, remove the no bake pudding pie from the fridge and top with your desired toppings. I suggest topping this easy chocolate cream pie with the remaining whipped cream and chocolate shavings.
How To Store, Freeze and Thaw
- Store: Keep this no bake pudding pie in the fridge until you’re ready to serve. Return it to the fridge in an airtight container for up to 2 - 3 days.
- Freeze: Wrap the entire jello pudding pie in plastic wrap and foil. Store in the freezer for up to 1 month. It’s best to leave all toppings off if you plan on freezing the pie. Make the whipped cream topping right before serving.
- Thaw: Transfer the jello pudding pie to the fridge to thaw overnight. Top with your desired toppings and serve.
M’s Expert Tips
- Chill the crust. Make sure to transfer the pie plate with the crust into the fridge or freezer while making the filling. Otherwise, the filling will end up with bits of crushed graham crackers.
- Make sure to use instant chocolate pudding. This recipe uses instant chocolate pudding, not cooked chocolate pudding.
- Mix the chocolate pudding until thickened. This pie only requires a couple of hours of chilling time, so it is important to mix the chocolate pudding until it has thickened. Otherwise, the pie filling will be runny.
- Use cool whip to “top it and forget it.” Although I love using freshly whipped cream to top all my pies, the cream does “melt” the longer it sits out. If you want to make the entire pie, place it in the fridge and essentially forget it’s there until dessert time, use cool whip. This whipped topping is more stable than freshly whipped cream. Alternatively, use my Mascarpone Frosting which is essentially stabilized whipped cream.
- Make sure to chill the no bake pudding pie for at least 2 - 3 hours: Chilling this creamy and decadent jello chocolate pie for less time could result in filling that is runny and not set firmly enough to slice.
FAQs
Instant chocolate pudding sets much faster than traditional pudding. Instant pudding mix takes about 2 hours to set in the fridge.
If the pudding filling hasn’t set properly and is runny, this can be the result of overmixing or undermixing. Aim to mix the pudding with an electric hand mixer for about 2 minutes. If needed, thicken the pudding filling with a bit of powdered sugar.
The thickeners found in instant pudding mixes are made to thicken when exposed to animal based milk proteins. Therefore, the pudding will not set properly or thicken as much when using plant based milks.
Other Jello Pudding Recipes to Try
If you try this Chocolate Pudding Pie Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Pudding Pie Recipe
Equipment
- 1 9 inch pie plate
- 1 food processor or ziplock bag
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 mixing bowl
Ingredients
Chocolate Graham Cracker Crust
- 1½ cups (150 g ) graham crackers about 9 sheets
- ¼ cup (50 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- 8 tablespoons (113 g) unsalted butter, melted
Chocolate Pudding Layers and Topping
- 1 cup (237 ml) heavy cream
- 2 3.9 oz. boxes instant chocolate pudding mix
- 1½ cups (356 ml) milk
- 1 cup (237 ml) half and hlaf
- ½ cup (85 g) chocolate chips or chocolate shavings, for topping
Instructions
- Make the rich chocolate graham cracker crust by mixing finely crushed graham crackers with cocoa powder and sugar until well combined. Thoroughly mix in melted butter until the chocolate graham crumbs easily stick together. Press the crust up the sides and along the bottom of a 9 inch pie plate. Chill in the fridge or freezer while making the chocolate jello pudding filling and whipped cream.1½ cups (150 g ) graham crackers, ¼ cup (50 g) granulated sugar, ¼ cup (20 g) cocoa powder, 8 tablespoons (113 g) unsalted butter, melted
- Pour the heavy cream into a mixing bowl. Beat on medium speed to medium-stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.1 cup (237 ml) heavy cream
- In a separate bowl whisk the instant chocolate pudding mix with milk and half and half until smooth and well combined. Transfer half of the chocolate pudding filling into the chilled pie crust.2 3.9 oz. boxes instant chocolate pudding mix, 1½ cups (356 ml) milk, 1 cup (237 ml) half and hlaf
- Fold half of the whipped cream into the remaining chocolate pudding. Mix until smooth and well combined. This is best done by hand with a spatula. Transfer the whipped cream and chocolate pudding filling on top of the first jello chocolate pudding layer. Smooth the top of the creamy filling and cover with plastic wrap.
- Chill the pie in the fridge for 2 - 3 hours or until the pudding layer is set. Transfer the remaining whipped cream into an airtight container until serving time.
- When it’s time to serve, remove the no bake pudding pie from the fridge and top with your desired toppings. I suggest topping this easy chocolate cream pie with the remaining whipped cream and chocolate shavings.½ cup (85 g) chocolate chips or chocolate shavings, for topping
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