Easy Chocolate Pudding Pie You’ll Make Again & Again

This chocolate pudding pie is proof that you can have decadent dessert without a ton of fuss.

Smooth, creamy chocolate pudding meets a crisp, buttery crust, and if you want to take it up a notch, a sprinkle of chocolate shavings or a dollop of whipped cream makes it irresistible.

It comes together fast, tastes like a bakery treat, and is the kind of dessert everyone asks for seconds of.

Why This Recipe is Awesome

Let’s be real—most “fancy pies” are just a trap. You spend 2 hours wrestling dough, overthink a custard, and end up crying over spilled sugar. Not here.

This recipe is idiot-proof—even I didn’t mess it up, and I have a PhD in “burning things while trying to look impressive.”

• Super fast: 5–10 mins of prep. Boom. Done.
• Crowd-pleaser: Chocolate = universal love language.
• Flexible: Dairy-free? Vegan? Top it with whatever your heart desires.
• Impressive without the effort: Looks like bakery magic, tastes better.

Ingredients You’ll Need

• 1 pre-made graham cracker crust (because ain’t nobody got time for homemade crust)
• 1/2 cup sugar (adjust if you like it extra sweet or just morally acceptable sweet)
• 3 tablespoons cornstarch (thickens the chocolate magic)
• 1/4 teaspoon salt (wakes up the chocolate flavor like a good espresso)
• 2 1/2 cups milk (dairy or non-dairy—almond, oat, whatever floats your boat)
• 4 oz semi-sweet chocolate (chopped, because melting chocolate > licking chocolate off wrapper)
• 1 teaspoon vanilla extract (the cozy hug of flavor)
• Optional toppings: whipped cream, chocolate shavings, or even sprinkles if you’re feeling rebellious

Step-by-Step Instructions

1. Mix dry ingredients. In a medium saucepan, whisk together sugar, cornstarch, and salt. Easy, no explosions yet.
2. Add milk slowly. Pour in milk while whisking constantly. The goal is smooth pudding, not a lumpy horror movie.
3. Cook over medium heat. Heat the mixture until it thickens, whisking occasionally. You’ll see it start to cling to the whisk—victory is near.
4. Add chocolate. Remove from heat, then stir in chopped chocolate and vanilla until smooth. Cue the chocolate aroma dance.
5. Pour into crust. Transfer your silky chocolate pudding into the graham cracker crust. Smooth it out like you actually know what you’re doing.
6. Chill. Refrigerate for at least 2 hours. Patience is hard, I know. But worth it.
7. Top and serve. Whipped cream, chocolate shavings, sprinkles—your call. Enjoy the adoration from anyone who sees this masterpiece.

How to Serve

Slice into generous wedges. Optional: add a scoop of vanilla ice cream for extra brownie (or pie) points.

Pair with coffee or milk—both approved.

Bonus: watch your friends fight over the last slice.

Nutrition Facts (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 44 g
• Protein: 6 g
• Fat: 15 g
• Sugar: 30 g

Common Mistakes to Avoid

• Thinking you can skip whisking while cooking—lumps are the enemy.
• Using ultra-low-fat milk and expecting “silky pudding magic.” Don’t cheat yourself.
• Forgetting to chill—patience is your dessert BFF.
• Overloading toppings so the chocolate pie hides under whipped cream snow. Balance, people.

Alternatives & Substitutions

• Crust: Use a chocolate cookie crust for double-chocolate vibes.
• Milk: Almond, oat, or soy milk all work. FYI, coconut milk = extra decadence.
• Sweetener: Maple syrup, coconut sugar, or agave can replace sugar. Taste-test, because sugar levels vary.
• Chocolate: Swap semi-sweet for dark chocolate for a richer flavor, or milk chocolate for kid-friendly sweetness.

Final Thoughts

Look, this chocolate pudding pie is proof that you don’t need hours in the kitchen to wow people (or yourself).

Silky, chocolatey, slightly indulgent—but still easy enough that you won’t regret it.

Now go slice, serve, and eat with reckless abandon.

You’ve earned it.

FAQ (Frequently Asked Questions)

Q: Can I make this pie vegan?
A: Totally! Use non-dairy milk and a dairy-free chocolate. Whipped coconut cream optional but highly recommended.

Q: Can I use a homemade crust instead of store-bought?
A: Sure, but if your goal is “fast & delicious,” the pre-made one is your friend.

Q: Can I make this pie ahead of time?
A: Absolutely. Chill up to 2 days before serving. It actually tastes better after some fridge bonding.

Q: Can I use cocoa powder instead of chocolate chunks?
A: Yep, but you’ll need to adjust sugar slightly and whisk like your life depends on it.

Q: Can I freeze it?
A: Technically yes, but pudding texture may get weird. IMO, better chill than freeze.

Q: How thick should the pudding be before pouring into the crust?
A: Thick enough to coat the back of a spoon—if it drips like soup, give it a little more heat.

Q: Can I skip the whipped cream?
A: You can, but why would you? Whipped cream makes everything Instagram-worthy.