Chocolate Pudding Pie

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This chocolate pudding pie is made from scratch with no boxed pudding mixes. It’s a rich, creamy and decadent dessert perfect for any occasion.

Chocolate Pudding Pie with a slice cut out of it


I am passionate about taking things that many people make using boxed mixes, and creating an even more delicious version made from scratch. This chocolate pudding pie is no exception.

Adapted from my recipe for the best chocolate pudding (ever), you won’t find any boxed mixes in this pudding pie.

It’s rich, silky smooth and irresistibly creamy. Served in an Oreo pie crust and topped with homemade whipped cream or chocolate whipped cream– you will experience true dessert bliss with every bite!

a fork taking a bite of Chocolate Pudding Pie

Chocolate Pudding Pie: Ingredients & Substitutions

overhead photo of the ingredients in this Chocolate Pudding Pie recipe
  • Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
  • Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substituting the cream.
  • Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
  • Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
  • Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
  • Salted Butter. Unsalted butter works well.
  • Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.
a slice of Chocolate Pudding Pie with shipped cream on a plate

How to Make Chocolate Pudding Pie

Let’s walk through how to make this pudding pie recipe, and don’t forget to watch the video.

Make the crust

Begin by making the Oreo pie crust. Mix together the ingredients in a large bowl (note: I have an entire post dedicated to how to make an Oreo pie crust, check it out for further instructions)!

two photos showing how to make the oreo crust for a Chocolate Pudding Pie

Then, form the crust into a pie dish and bake for 8 minutes. You will need to let it cool completely before using it in this recipe.

You can speed up the cooling process by putting the crust in the freezer, refrigerator, or outside on a cold day!

two photos showing how to make the oreo crust for a Chocolate Pudding Pie

Make the chocolate pudding pie filling

While the crust is chilling, make the filling.

Begin by sifting the cornstarch and cocoa powder together into a large bowl.

two photos showing how to make chocolate pudding pie - sifting powdered sugar and cocoa powder

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Then, set aside the whipped cream in the refrigerator. 

two photos showing how to make chocolate pudding pie -  beating whipped cream

Next, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil in a 5-quart saucepan, whisking constantly.

Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

two photos showing how to make chocolate pudding pie - whisking ingredients in a pot on the stovetop

When the mixture has thickened, turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and the mixture is smooth.

two photos showing how to make chocolate pudding pie - adding chocolate and butter and whisking

Then, transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.

You can speed up this process by putting the bowl over another bowl filled with ice and cold water, just make sure no water gets into the pudding. Or, you can put the bowl in the refrigerator and stir.

chocolate pudding pie mixture cooling in a glass bowl with a spatula

Once the mixture has cooled, fold in the whipped cream.

two photos showing how to make chocolate pudding pie -  stirring in whipped cream

Then, pour the chocolate pudding pie filling into the baked and cooled Oreo pie crust.

chocolate pudding pie filling spread into the oreo pie crust

Chill the chocolate pudding pie for at least 12 hours, preferably overnight.

Then, top it with homemade whipped cream or chocolate whipped cream, if desired. You can decorate it with chocolate curls, chocolate sprinkles, etc. You can chill it again after decorating, or serve it immediately.

whipped cream being spread on top of the chocolate pudding pie filling

Serve

Slice the pie and serve it chilled. After serving, return the pie to the refrigerator so it stays chilled.

Chocolate Pudding Pie with whipped cream and chocolate shavings

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Chocolate Pudding Pie  with a slice cut out of it

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

a slice of Chocolate Pudding Pie on a plate with a bite taken out of it

FAQ

Why is my chocolate pudding pie runny?

If your pie is runny, you likely did not cook the filling long enough. Make sure it is thick and not at all watery. Also, make sure to fully whip the heavy cream that goes into the filling.

How do you make pudding thicker for pie filling?

You can add extra cornstarch, or simply cook the filling longer.

What is pudding pie made of?

This chocolate pudding pie is made from scratch with heavy cream, whole milk, sugar, cornstarch, cocoa powder, butter, chocolate and vanilla. There are no pudding mixes in this recipe!

How do you keep pudding pie crust from getting soggy?

Baking the Oreo crust helps it harden and prevents it from becoming soggy. If made properly, you should not have a soggy crust.

a slice of Chocolate Pudding Pie on a plate with a bite taken out of it

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Chocolate Pudding Pie Recipe

Laura
This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.
5 from 1 vote
Course Dessert, pie
Cuisine American
Servings 14 Servings
Calories 223
Prep Time20 minutes
Cook Time20 minutes
Chilling12 hours
Total Time12 hours 40 minutes

Ingredients 
 

Instructions 

  • Make the oreo pie crust, let cool completely.
  • Sift together cornstarch and cocoa powder.
  • In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
  • In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
  • Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
  • Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
  • Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
  • Fold in the whipped cream.
  • Pour into pie crust.
  • Chill for at least 12 hours, preferably overnight.
  • Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions
  • Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
  • Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substitutions for the cream.
  • Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
  • Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
  • Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
  • Salted Butter. Unsalted butter works well.
  • Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.
Store
Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.
Freeze
This chocolate pudding pie freezes well in one of two ways:
1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 30mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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