Chocolate Pudding Pie with Graham Cracker Crust

So you want a dessert that’s rich, chocolatey, creamy, and takes basically zero baking skills? Say less. The Chocolate Pudding Pie with Graham Cracker Crust is here to save dessert time (and your reputation at the potluck).

This pie is the dessert version of sweatpants: comforting, low effort, and surprisingly satisfying. It looks like you put in work… but you didn’t. Which, honestly, is the dream.

Why It’s So Dang Good

Alright, picture this: buttery graham cracker crust, cool and silky chocolate pudding, and a mountain of whipped cream on top. Need I say more?

Here’s what makes it awesome:

• It’s no-fuss: Minimal cooking. Like, melt-butter-and-stir levels of cooking.
• Make-ahead friendly: It actually tastes better after chilling out in the fridge for a while.
• Crowd-pleaser: Everyone loves it. Even that one friend who claims they “don’t like dessert” (weird flex, but okay).
• Customizable: Wanna go dark chocolate? Add a peanut butter layer? Go full s’mores with toasted marshmallow topping? Go wild.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Optional but highly recommended:

• Shaved chocolate for garnish
• Whipped cream for topping (store-bought or homemade, your call)

Pro tip: Want a deeper chocolate vibe? Use dark chocolate pudding or toss in a pinch of espresso powder. Trust me.

Instructions

Step 1: Make the Crust

1. Preheat your oven to 350°F (unless you’re going totally no-bake—see below).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand.
3. Press the mixture into a 9-inch pie dish. Use the bottom of a measuring cup to get it nice and flat.
4. Bake for 8–10 minutes, or until lightly golden. Let it cool completely.

Don’t wanna bake?
No problem. Just chill the crust in the fridge for about an hour until it sets up. It’ll be a bit softer, but still tasty.

Step 2: Make the Filling

1. In a medium bowl, whisk pudding mix and cold milk for about 2 minutes. Let it sit to thicken.
2. In a separate bowl, whip the cream, powdered sugar, and vanilla until soft peaks form.
3. Fold half the whipped cream into the pudding to lighten it up. Reserve the rest for topping.
4. Pour the filling into the cooled crust and spread evenly.

Step 3: Chill and Serve

• Refrigerate the whole pie for at least 2–3 hours, or overnight if you’re a planner.
• Before serving, top with the remaining whipped cream and some chocolate shavings.

Then slice, serve, and sit back while everyone thinks you’re a dessert genius.

Common Mistakes (And How to Not Make Them)

1. Skipping the crust bake when using homemade crumbs.
Unless you like crumbly chaos, bake the crust to help it firm up.

2. Using warm milk in the pudding.
Don’t. It won’t set right. Cold milk = pudding success.

3. Over-whipping the cream.
You want soft peaks, not butter. If it looks chunky, you went too far. RIP.

4. Not chilling long enough.
This pie needs time to chill and firm up. Impatience will lead to pudding soup. Nobody wants that.

Variations & Add-Ons

Feeling fancy? Try these fun upgrades:

• Peanut Butter Layer: Spread a thin layer of peanut butter between the crust and pudding.
• S’mores Style: Swap whipped cream for marshmallow fluff and toast the top.
• Chocolate Ganache Drizzle: Add a layer of ganache on top of the pudding. You know… just in case it wasn’t rich enough already.
• Mint Chocolate: Add mint extract to the whipped cream or use mint-chocolate pudding. Refreshing and decadent.

FAQ

Can I make this ahead of time?
Absolutely. It’s actually better the next day. Just don’t top it with whipped cream until right before serving or it might weep (and we don’t need any more crying, do we?).

Can I use store-bought crust?
Sure! You can even grab the pre-made graham cracker crusts in the baking aisle. Zero judgment here.

Do I have to use instant pudding?
You don’t have to, but if you’re into standing over a stove whisking custard, knock yourself out. Instant is just way easier—and IMO, still delicious.

How do I keep the crust from getting soggy?
A quick crust bake helps. You can also brush a thin layer of melted chocolate on the crust before adding the filling. Look at you, all clever.

What’s the best way to cut the pie cleanly?
Chill it well, use a sharp knife, and wipe between slices. Or just accept the mess and call it “rustic.” 🙂

Final Thoughts

If you’re looking for a no-stress, chocolate-loaded, and crowd-approved dessert, this Chocolate Pudding Pie delivers every time. It’s simple enough for weeknights, tasty enough for holidays, and flexible enough to dress up or down.

Whether you keep it basic or go full Food Network with garnishes, this pie doesn’t disappoint. Bonus points: It’s so easy, you could make it in your sleep. (Though maybe don’t try that.)

Now go forth and pudding, my friend.