If you’re craving a dessert that’s rich, creamy, and supremely easy to whip up, look no further than this No-Bake Chocolate Pudding Pie. With its silky pudding filling, crunchy graham cracker crust, and a cloud of homemade whipped cream, this foolproof recipe delivers maximum chocolate satisfaction with minimal effort. The best part? You won’t even need to turn on your oven. Whether you’re preparing a crowd-pleaser for a summer barbecue or making a weeknight treat, this pie checks every box for both flavor and convenience!
Ingredients You’ll Need
-
Graham Cracker Crust:
- 1 pre-made 9-inch graham cracker crust
Chocolate Pudding Filling:
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 1/2 cups cold whole milk
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- 1/2 cup semi-sweet chocolate chips (optional, for topping)
- chocolate shavings or curls (optional, for garnish)
How to Make No-Bake Chocolate Pudding Pie
Step 1: Combine the Pudding Mix and Milk
In a medium bowl, whisk together the instant chocolate pudding mix and cold whole milk. Don’t rush this step; whisk for about 2 minutes until the mixture is thick and smooth. The instant pudding will begin to set up almost immediately, and you want to make sure there are no lumps so your No-Bake Chocolate Pudding Pie turns out completely creamy.
Step 2: Fill the Graham Cracker Crust
Pour the chocolate pudding mixture straight into the pre-made graham cracker crust. Use a spatula to smooth out the top, making sure the filling reaches all the way to the edges. Not only is this simple, but watching the glossy chocolate spread out is downright satisfying!
Step 3: Chill to Set
Pop the pie into the refrigerator and let it chill for at least 30 minutes. This short wait allows the pudding to firm up enough to slice cleanly while giving the crust a chance to absorb some chocolaty flavor. If you have extra time, leaving it a bit longer only makes it better.
Step 4: Make the Whipped Cream Topping
While the pie is setting, grab a mixing bowl and combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form. This fresh whipped cream is wonderfully fluffy and far superior to store-bought, so don’t skip this homemade step — your No-Bake Chocolate Pudding Pie truly deserves it.
Step 5: Layer and Decorate
Once the pudding layer is set, spread the whipped cream evenly over the top. For extra oomph, sprinkle on semi-sweet chocolate chips or shower the surface with chocolate shavings or curls. A final chill for 30 more minutes lets the layers come together into chocolate heaven.
How to Serve No-Bake Chocolate Pudding Pie
Garnishes
Nothing finishes a No-Bake Chocolate Pudding Pie quite like an eye-catching garnish! Toss on a handful of chocolate chips for crunch, use chocolate shavings or curls for a touch of elegance, or even scatter some chopped nuts or crushed cookies for extra texture. Get creative and let your personal style show!
Side Dishes
This pie is chocolate-forward, so pair it with sides that offer a fresh contrast, like sliced strawberries or a simple berry salad. If you’re sharing a dessert spread, a scoop of vanilla ice cream or a light citrus sorbet goes beautifully alongside, balancing out the richness of each slice.
Creative Ways to Present
Try serving mini versions in individual ramekins or clear cups for elegant parties, or layer all the components in jars for a fun, portable treat. If you really want to wow your guests, pipe the whipped cream into mounds or rosettes and sprinkle with shimmering edible glitter for a glamorous finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover No-Bake Chocolate Pudding Pie covered and refrigerated. It will stay fresh and delicious for up to three days. The crust may soften slightly over time, but the flavors only meld and deepen!
Freezing
If you want to make the pie way in advance, you can freeze it after adding the pudding layer but before topping with whipped cream. Wrap tightly in plastic and foil, and freeze for up to one month. Thaw overnight in the fridge, then add fresh whipped cream and garnishes before serving for a just-made taste.
Reheating
This pie is best enjoyed cold, so there’s no need to reheat. In fact, chilling is what makes the layers firm and sliceable, so plan to serve it straight from the fridge!
FAQs
Can I use a homemade graham cracker crust instead?
Absolutely! If you love making things from scratch, go for it. Just be sure to let the crust cool completely before adding your pudding filling to keep the texture perfect.
Is it possible to make this No-Bake Chocolate Pudding Pie dairy-free?
Yes! Swap the whole milk for a plant-based milk (like almond or oat), use a dairy-free pudding mix, and try coconut whipped topping instead of the traditional cream. Be sure to use a dairy-free crust as well.
How do I keep my whipped cream from deflating?
Chill your mixing bowl and beaters before whipping the cream, and add the powdered sugar slowly. Once you achieve stiff peaks, spread it on the pie right away for the fluffiest results.
Can I use a chocolate cookie crust instead of graham cracker?
Definitely! It gives your No-Bake Chocolate Pudding Pie an even more decadent, chocolatey flavor profile. Some folks swear by it, so don’t hesitate to experiment.
How far ahead can I prepare this pie?
You can assemble the pudding layer up to a day in advance. Add the whipped cream topping and garnishes within a few hours of serving for the freshest look and taste.
Final Thoughts
There’s something truly special about sharing a homemade treat, especially when it’s as easy and crowd-pleasing as this No-Bake Chocolate Pudding Pie. Whether you’re celebrating or just treating yourself, this pie promises smiles all around. Give it a try and watch it disappear slice by slice!
Print
No-Bake Chocolate Pudding Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chill time)
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, chocolatey goodness of this no-bake chocolate pudding pie with a graham cracker crust. It’s a quick and easy dessert perfect for any occasion.
Ingredients
Graham Cracker Crust:
- 1 pre-made 9-inch graham cracker crust
Chocolate Pudding Filling:
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 1/2 cups cold whole milk
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- 1/2 cup semi-sweet chocolate chips (optional, for topping)
- chocolate shavings or curls (optional, for garnish)
Instructions
- Prepare Chocolate Pudding Filling: In a medium bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened.
- Assemble Pie: Pour the pudding into the prepared graham cracker crust and smooth the top with a spatula. Refrigerate for at least 30 minutes to set.
- Make Whipped Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Add Topping: Spread the whipped cream evenly over the chilled pudding layer. Top with chocolate chips or shavings, if desired.
- Chill and Serve: Chill for another 30 minutes before serving to allow the layers to set.
Notes
- You can use a chocolate cookie crust instead of graham cracker for a richer flavor.
- For added texture, sprinkle chopped nuts or crushed cookies on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
