Decadent Chocolate Pudding Pie with Graham Cracker Crust

Think chocolate pudding is just a kid’s snack? Think again.

This chocolate pudding pie with graham cracker crust takes that classic, creamy goodness and dresses it up like it’s ready for the dessert hall of fame.

Silky chocolate pudding, a hint of vanilla, and a perfectly crisp crust—this pie hits all the right notes, and it’s shockingly easy to pull off.

Perfect for weeknight treats or last-minute guests.

Why This Recipe is Awesome

Let’s be real—this pie is basically foolproof.

Even if you’ve burned toast recently (don’t worry, it happens), you’ll handle this like a pro.

The graham cracker crust gives you a buttery crunch, while the pudding filling is silky, smooth, and chocolatey enough to make your inner chocoholic do a happy dance.

It’s fast, easy, and ridiculously satisfying—so why bother with complicated desserts ever again?

Ingredients You’ll Need

Here’s what you’ll need to make this magic happen:

For the crust:

• 1 ½ cups graham cracker crumbs (about 10 sheets, crushed)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract

Optional topping:

• Whipped cream
• Chocolate shavings or mini chocolate chips

FYI: If you’re feeling extra fancy, a pinch of cinnamon in the crust adds a little unexpected warmth.

Step-by-Step Instructions

1. Make the crust:

• Preheat your oven to 350°F (optional if you like it crispier).
• Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
• Press the mixture firmly into a 9-inch pie pan, making sure the edges are even.
• Bake for 8–10 minutes if you want a slightly toasted flavor, or skip the oven for a no-bake version. Let it cool completely.

2. Prepare the pudding:

• In a medium bowl, whisk together the chocolate pudding mix, cold milk, and vanilla extract for 2 minutes. It should thicken nicely in a few minutes.
• Pro tip: Whisking gives a creamier texture than stirring, so don’t be lazy here.

3. Assemble the pie:

• Pour the chocolate pudding into the cooled crust and smooth the top with a spatula.
• Refrigerate for at least 2 hours (or until set). Yes, the waiting is worth it.

4. Optional toppings:

• Just before serving, top with whipped cream and chocolate shavings or mini chips for that extra “wow” factor.

How to Serve

Serve chilled, preferably with a coffee or milk on the side.

Slice carefully with a warm knife for clean cuts, and watch your guests’ eyes widen with delight.

Bonus: cut into smaller slices for a party—everyone gets more, and no one complains about portion control.

Nutrition Facts (per slice, makes 8 slices)

• Calories: ~310 kcal
• Fat: 16g
• Saturated Fat: 9g
• Carbs: 38g
• Sugar: 25g
• Protein: 4g

Note: These are approximate.

Toppings like whipped cream or extra chocolate will change the numbers.

Common Mistakes to Avoid

• Not letting the crust cool before adding the pudding. Melted butter + pudding = soggy crust. Rookie mistake.
• Skipping the chill time. Instant pudding sets quickly, yes—but for pie perfection, give it the full 2 hours. Patience pays off.
• Using hot milk. Pudding mix hates heat; stick to cold milk for that silky texture.

Alternatives & Substitutions

• Swap graham crackers for digestive biscuits or even crushed cookies for a fun twist.
• Prefer dark chocolate pudding? Go for it—just adjust the sugar in the crust if needed.
• Want a dairy-free version? Use coconut milk and vegan butter; it’s surprisingly indulgent.
• Short on time? Grab a pre-made chocolate pudding pie filling from the store. No shame.

Final Thoughts

This chocolate pudding pie with graham cracker crust is proof that easy desserts can still be impressive.

It’s creamy, chocolaty, and totally crowd-pleasing. Make it for a party, for a weeknight treat, or just because life deserves a little chocolate love.

You’ll feel like a dessert architect with minimal effort—cheers to that!

FAQ (Frequently Asked Questions)

Q: Can I make this pie ahead of time?
Absolutely. Make the pie the night before and refrigerate. The flavors actually meld together nicely overnight.

Q: Can I use homemade pudding instead of instant?
Sure! Just remember, homemade pudding might need slightly longer chilling time to set properly.

Q: How do I get the crust extra crunchy?
Bake it for 10–12 minutes instead of 8 and let it cool completely before adding pudding. Boom—extra crunch.

Q: Can I use chocolate chips instead of pudding mix?
Yes, but you’ll need to melt them with milk and sugar to create a creamy filling. It’s doable, just a tiny bit more work.

Q: Is this pie freezer-friendly?
Kind of. The crust can get soft after freezing, so if you must, store the filling separately and assemble when ready to serve.

Q: Can I add fruit on top?
Totally! Fresh berries or sliced bananas make a beautiful, tasty garnish.

Q: Can I double the recipe?
For sure. Just make sure you have a bigger pan or two pies—chocolate pudding disappears faster than you think.