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Delicious chocolate pudding pie with a graham cracker crust and whipped cream topping.

Chocolate Pudding Pie

A rich and creamy chocolate pudding pie with a buttery crust that is simple to make and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 crust Graham cracker crust or baked pie shell Premade for ease, or homemade if preferred.
For the filling
  • 2 cups Whole milk 2% milk works too.
  • 1/2 cup Unsweetened cocoa powder For a rich chocolate flavor.
  • 3/4 cup Sugar To balance the cocoa.
  • 1/4 cup Cornstarch Thickens the pudding.
  • 3 large Egg yolks Optional for a richer texture.
  • 2 tablespoons Butter For gloss and flavor.
  • 1 teaspoon Vanilla extract Enhances the chocolate flavor.
  • 1/4 teaspoon Salt Prevents the pie from tasting flat.
For topping
  • 1 cup Whipped topping Homemade or store-bought.

Method
 

Preparation
  1. Prep the crust. If using a store-bought crust, set aside. If making your own, ensure it is fully cooled.
  2. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and a pinch of salt.
  3. Slowly pour in the milk while whisking. If using egg yolks, whisk them separately first and temper with a bit of warm milk mixture before adding back.
  4. Cook over medium heat, whisking continuously until it thickens and starts bubbling. Cook for an additional 30 to 60 seconds.
  5. Remove from heat and stir in butter and vanilla until smooth.
  6. Pour the pudding into the crust. Press plastic wrap directly onto the pudding surface to prevent a skin from forming.
  7. Refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Before serving, top with whipped cream, swirling or dolloping it as desired.

Notes

For variations, try using an Oreo crust for added chocolate flavor, or spread a layer of peanut butter on the crust before adding pudding. Ensure to chill long enough for clean slices.