Chocolate Pudding Pie

Slice of easy chocolate pudding pie recipe

The Spruce / Victoria Heydt

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Fridge Time: 2 hrs
  • Servings: 8 servings
  • Yield: 1 pie
Nutritional Guidelines (per serving)
530 Calories
39g Fat
38g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 530
% Daily Value*
Total Fat 39g 50%
Saturated Fat 23g 116%
Cholesterol 61mg 20%
Sodium 104mg 5%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Protein 7g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate pudding pie recipe is easy to make because it starts with instant chocolate pudding. The graham cracker crust is homemade, and the topping is a homemade whipped cream (don't worry—it's really easy), both of which give this pie an incredibly rich flavor. You can garnish this pie is with fresh raspberries and shaved chocolate.


  • For the Crust:
  • 5 tablespoons butter
  • 1 1/4 cups graham crackers (crushed)
  • For the Filling:
  • 2 (3.9-ounce) packages instant chocolate pudding
  • 2 cups milk
  • For the Whipped Cream:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • Garnish: 1 cup fresh raspberries (and/or shaved chocolate)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy chocolate pudding pie recipe
    The Spruce / Victoria Heydt
  2. To make the crust, place the butter in a microwave-safe dish and heat until melted, about 1 minute.

    The Spruce / Victoria Heydt
  3. Mix melted butter and graham cracker crumbs until moistened.

    Mix butter and graham cracker
    The Spruce / Victoria Heydt
  4. Press into a 9-inch pie plate and freeze 10 minutes.

    Graham cracker crust
    The Spruce / Victoria Heydt 
  5. For the filling, whisk together chocolate pudding mix and milk for about 2 minutes, or until completely smooth.

    Whisk together chocolate pudding mix
    The Spruce / Victoria Heydt
  6. Pour into prepared crust, smoothing out the top. Refrigerate until set, 1 to 2 hours.

    Put filling in crust
    The Spruce / Victoria Heydt
  7. With an electric mixer, beat heavy cream and powdered sugar on low speed until sugar is incorporated, then switch to high, and beat until whipped.

    Beat heavy cream
    The Spruce / Victoria Heydt
  8. Spoon whipped cream over the pudding pie.

    Whipped cream on top
    The Spruce / Victoria Heydt
  9. Garnish chocolate pudding pie with fresh raspberries and shaved chocolate, if desired.

  10. Serve and enjoy!

    Easy chocolate pudding pie
    The Spruce / Victoria Heydt


  • If you'd prefer not to make the graham cracker crust at home, the store-bought variety works well too.