Chocolate Pudding Pie

Yield: 8 servings

Prep Time: 15 minutes

Cook: 20 minutes

One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!

Tessa's Recipe Rundown...

Taste: Just enough chocolate flavor to enjoy, but not so much that you can only take a couple bites.
Texture: The crust is buttery and crunchy, while the filling is creamy, thick, and firm enough to hold its shape. I just love the contrast between the two!
Ease: Easy enough, the pudding just needs 10 minutes of babysitting on the stovetop. The hardest part is waiting for the pie to chill and set before you can cut yourself a slice.
Pros: One of my favorite recipes.
Cons: None!! The pie without whipped cream stays good for at least a couple days.
Would I make this again? I’ve made this countless times!

One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!

This chocolate pudding pie is truly one of my all-time favorite desserts. I first had it when I was about 10 years old when a family member made a version of this pie for Thanksgiving.

Ever since then it’s been something I crave again and again. Actually, this was one of the first dessert recipes I ever published here on Handle the Heat way back in June of 2009. Those photos were atrocious.

But still, this Chocolate Pudding Pie recipe has never been one of my more popular ones. As much as I absolutely adore it, this doesn’t seem to be a recipe people are searching for. Hopefully breathing new life into this recipe and improving the photos will get more people onto my pudding pie bandwagon.

One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!

Actually, Jared and I were just talking about how if something enters your life during those impressionable childhood and teen years, you love it beyond reason even into adulthood. We found an old playlist on Spotify of all of the songs both of us listened to when we were each in high school.

Hearing those songs was beyond embarrassing. There were a few gems that have stood the test of time, but most of them were SO bad! I don’t know how our parents put up with us listening to them!

But they were still so much fun to listen to now with all of the memories and feelings wrapped around them. I think food, music, and smells are so powerful in bringing you back to a time and place long left behind.

One of my all-time favorites, this Chocolate Pudding Pie features a graham cracker crust, rich double chocolate pudding filling, and whipped cream on top!

So whether you grew up enjoying Chocolate Pudding Pie or not, I hope you’ll make this recipe soon and create fun new memories in doing so.

Photos by Constance Higley.

How to make
Chocolate Pudding Pie

Recipe By Tessa Arias, Handle the Heat
Yield: 8 servings
Prep Time: 15 minutes
Cook: 20 minutes

I’ve successfully made this recipe dairy free by subbing the butter with coconut oil, and the cow’s milk with almond milk. The non-dairy version definitely wasn’t as rich and only lasted 1 day before it started weeping, but it was still delish!

Ingredients

For the crust:

9 (142 grams) full size graham crackers
1/4 teaspoon fine salt
5 tablespoons (71 grams) unsalted butter, melted

For the filling:

1 tablespoon (1 envelope) unflavored gelatin
1/3 cup boiling water
2/3 cup (133 grams) sugar
1/3 cup (28 grams) unsweetened cocoa powder
1/4 cup (35 grams) cornstarch
1/8 teaspoon salt
3 cups milk (whole milk or 2% work best)
4 ounces (113 grams) bittersweet chocolate, chopped
2 teaspoons vanilla extract

For the whipped cream:

1 cup chilled heavy cream
1 tablespoon powdered sugar
Cocoa powder or chocolate shavings, for garnish

Directions

Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Make the crust:

In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

Make the filling:

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for at least 4 hours in the refrigerator.

Make the whipped cream:

Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie. Garnish with cocoa or chocolate shavings.

The pie can be covered and stored in the fridge for up to 1 day.

Adapted from Ellie Krieger

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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12 Responses to “Chocolate Pudding Pie”

  1. #
    applecrumbles — June 11, 2009 at 4:02 pm

    This was a great pick and your photo looks yummy.
    Yeah! Love making desserts.

  2. #
    Justin — June 11, 2009 at 5:39 pm

    extra crust sounds good. i assume ellie krieger didn't want to go to overboard.

  3. #
    Tessa — June 11, 2009 at 6:24 pm

    Thanks Joanne! Yours looks delicious too 🙂

    Justin, I thought that too but then I remembered that graham crackers aren't all that bad for you! Regardless, I love crusts so I'm using more next time 🙂

  4. #
    Pamela — June 12, 2009 at 1:25 am

    It was a delicious pick, Tessa. Thanks for choosing it! And your pie does look luscious!

  5. #
    Amy I. — June 12, 2009 at 2:25 am

    Great pick, Tessa! The friend whose birthday party I brought it to even ate the leftovers for breakfast the next morning 🙂

  6. #
    Sara — June 12, 2009 at 2:55 am

    Super pick, this was really tasty. Your slice of pie looks really nice and creamy.

  7. #
    Anne — June 12, 2009 at 1:08 pm

    I am a bit late getting it made and posted, what with my family activities here in canada … but I finally had a chance to do it for dinner last night and Mom and I were both really impressed. I added extra graham crackers for the crust, then missed the instruction about baking it for 10 minutes :>( but it turned out fine anyway. And I also used the 2% because it was all we had here … and I would use it (or even whole milk for the right crowd) again. The taste was superb and I am thinking to add this dish to my Gringo Perdido menu. Thanks for choosing this great dessert, Tessa!!

  8. #
    thenotsoskinnykitchen — June 12, 2009 at 2:57 pm

    Thanks for such a great choice! I'm not big on sweets, but this definitely hit the spot for that rare craving. Yours looks much creamier than mine; maybe that's due to the milk? I used fat free, and my filling turned out a little too gelatinous. The flavor was really good though once I got over the weird texture!

  9. #
    Debbie — August 6, 2017 at 7:10 am

    I can’t wait to try this, my Handsome Hubby always talks about the chocolate pudding pie his mom made. He always loved the “skin” on it?
    any way how much sugar and salt go in the crust?
    thank you☺

  10. #
    Julia — August 7, 2017 at 2:39 am

    Wow! This chocolate pudding pie looks so rich and flavorful! Pudding desserts are so easy to make and always taste delicious, don’t they!

  11. #
    Barb — August 16, 2017 at 9:34 pm

    Loved this pie…chocolate-y but not too chocolate-y! Sweet, but not too sweet. Perfect! When I need a feel good chocolate fix, this will be my go-to recipe.

    • #
      Tessa — August 17, 2017 at 9:19 am

      I’m so happy to hear that, Barb!

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