Homemade Chocolate Pudding Pie

slice of chocolate pudding pie on a white plate

Let me tell ya something. This blogging community is incredible. I’ve been very lucky to meet some wonderful friends through blogging and one of my dear friends, Julianne of Beyond Frosting, launched her debut cookbook earlier this summer: No Bake Treats.

No Bake Treats is, without a doubt, one of my most loved cookbooks and I’ve only had it for a few months! How unique to have a dessert cookbook dedicated to NOT using the oven?! It’s been wonderful to bake from, errrr, make from this miserably hot summer. Julianne’s effortless, yet downright mouthwatering recipes inspired me to give icebox cakes a try and I even tested out her tiramisu pudding cake (on page 92!) the other week. Needless to say, I’m addicted to this book.

No-Bake Treats cookbook by Julianne Bayer

The latest recipe I tried is something I’ve gotta share with you. A lot of you have requested a chocolate pudding pie recipe and while there’s a mint chocolate pudding pie in Sally’s Candy Addiction, I’ve never really walked you through the steps of making one here on my blog. Perfect opportunity to showcase Julianne’s talent while stuffing our faces with homemade chocolate pudding.

Sit back, relax, and grab your whisk.

chocolate pudding pie in a glass pie dish

Always a fan of texture, I especially love the crunchy and toasty graham cracker crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. Julianne’s recipe doesn’t call for pre-baking the crust but I love the toasty flavor it gets from a few minutes in the oven, so I pre-baked mine. So… yes. You will need your oven if you pre-bake it like I did, but it’s only for a few minutes.

This is a suuuuuper thick and buttery crust. If graham cracker crusts are your thing, you’re going to fall in love with this pie as much as I did. And the crust is two ingredients: graham cracker crumbs and melted butter. √ √

graham cracker pie crust mixture in a glass measuring cup with a spoon

Now that the crust is prepped, let’s chat about the homemade pudding. There are many ways to make pudding. You can go to the store and buy a box of pudding or you can go to the stove and whisk pudding together in 10 minutes. Both are very tasty, but the homemade route just warms the soul, doesn’t it? Homemade pudding is so comforting! Chocolate pudding is only made with a few ingredients, but each ingredient is imperative in the final texture and taste. You’ll need gelatin, sugar for sweetness, flour for thickening. Milk because it’s milk and you definitely need milk in pudding and chocolate of course too. I suggest using a dark or bittersweet chocolate. If semi-sweet or milk chocolate, your pudding will be very sweet and all you’ll taste is sugar with a small side of chocolate. We REALLY want this pie to taste chocolate-y! I simply used a bittersweet chocolate bar, but dark chocolate chips would work well too.

Oh! And egg yolks for structure, thickening, and richness. Now about the egg yolks: they are tempered. Meaning you will slowly pour a little of the warm mixture from the pot (the milk, sugar, gelatin) into the beaten egg yolks, then slowly pour that back into the pot. You’re tempering them so your pudding doesn’t turn into scrambled chocolate eggs. Caaaaaan you imagine.

Besides that, making pudding just requires some whisking. If you know how to whisk, you know how to make homemade pudding.

2 images of chocolate pudding in a saucepan with wood spoon and spreading pudding into pie dish

Pour the pudding into the crust, then chill it for a few hours to set.

Next up? The topping. Oh my heavens the topping!

2 images of whipped cream in a stand mixer bowl with a whisk attachment and spreading whipped cream onto chocolate pudding pie

overhead image of chocolate pudding pie in a glass pie dish

The topping is whipped cream: plain, lightly sweet, and homemade! Whip it until stiff peaks form, then spread the whole thing over the chilled pudding center. The whipped cream is billowy and soft, the perfect compliment to the crunchy crust and rich chocolate pudding underneath. Julianne tops her pudding pie with chocolate shavings but I had some raspberries to use up so I dotted them all over the top. Mint for pretty color too, of course.

This is such a simple dessert! No frills, complications, or over-the-top craziness (looking at you BROOKIE) yet completely delectable and refined with 3 glorious layers that’ll knock your socks off. Pie goals. 🙂

slice of chocolate pudding pie on a white plate with a fork

Julianne’s cookbook, with 80 exclusive no-bake dessert recipes, can be found on Amazon, at Barnes and NobleIndie BoundBooks- A- Million and wherever books are sold. Happy (NO) baking!

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slice of chocolate pudding pie on a white plate

Homemade Chocolate Pudding Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: serves 8-10
  • Category: Pie
  • Method: No Bake
  • Cuisine: American


The most luxurious chocolate pudding pie on a buttery graham cracker crust. Made from scratch and so simple!



  • 2 cups (180g) graham cracker crumbs (about 14 full sheets)
  • 1/2 cup (115g) unsalted butter, melted


  • 2 large egg yolks
  • 2 Tablespoons (30ml) cold water
  • 1 teaspoon gelatin
  • 2 cups (480ml) whole milk
  • 2/3 cup (130g) granulated sugar
  • 3 Tablespoons (23g) all-purpose flour
  • 6 ounces (170g) bittersweet chocolate, coarsely chopped*

Whipped Cream

  • 1 cup (240ml) heavy cream/heavy whipping cream
  • 1/4 cup (30g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • optional: fresh berries, chocolate shavings, fresh mint, etc for topping


  1. Make the crust: Preheat oven to 350°F (177°C). Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes.2
  2. Make the pudding: It’s best to measure out all of the pudding ingredients before beginning because you will need to move quickly. Whisk the egg yolks together in a bowl. Set aside. Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.
  3. When the mixture is warm and slowly simmering (not boiling!), slowly drizzle about 1/4 cup (60ml) of it into the beaten egg yolks while whisking it all together. The point of the slow pour and the whisking is to temper the egg yolks. Once the 1/4 cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken. Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble. Remove the pudding from heat. If you notice lumps, you can strain the pudding through a fine sieve, but that’s optional.
  4. Pour pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding). Allow pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill. Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.
  5. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Remove plastic wrap from chilled pie and spread or pipe the whipped cream on top. Garnish with optional toppings. Slice and serve.


  1. Make Ahead Instructions: The entire pie can be prepared and assembled up to 1 day in advance. I do not recommend freezing the pudding pie.
  2. Chocolate: For best flavor, use a dark or bittersweet chocolate. I used 6 ounces of Baker’s bittersweet chocolate baking squares (66% cacao). Found in the baking aisle by the chocolate chips.
  3. Crust: Pre-baking the crust is optional. Julianne does not pre-bake it in the book. She uses a springform pan, which helps the crust stay intact when cutting. I like a toasty flavor, so I pre-bake mine. Again, it’s optional!
  4. Special Tools: Deep Glass Pie Dish | 4-cup Measuring Cup | KitchenAid Stand Mixer | Tilt-Head Glass Bowl | Gelatin
  5. Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

Keywords: chocolate pudding pie, no bake chocolate pie


  1. Hooray, chocolate pudding pie!! I will so be making this! Okay, I wouldn’t have *technically* made a traditional pie crust, but chocolate is the best. Always!! Thank you Sally!!

  2. Charlotte @ What Charlotte Baked says:

    I love how simple but freaking delicious this looks. Chocolate, cream, and cookies – what more could you need! Thanks for sharing Sally, I’m going to check out Julianne’s blog right now 🙂

  3. Looks great, and I’m not even a chocolate-pudding person! I bet using cinnamon graham crackers and maybe tossing some cinnamon into the pudding would be awesome! Your photographs are great…I love the layers!

    1. Oh yes. Adding cinnamon grahams/spice would be perfect for Fall.

  4. Marina @ A Dancer's Live-It says:

    I need Julianne’s cookbook now!! No-bake treats are the best! And this pie? PURE GOLD. 

  5. Dawn - Girl Heart Food says:

    This looks super delicious, Sally! And what a great way to use all those Summer berries I have in my fridge (as if I need an excuse, lol).

    Have a great weekend!

    1. Thanks Dawn- enjoy your weekend too 🙂

  6. Patricia @Sweet and Strong says:

    Sometimes I definitely love the simplicity of no bake desserts.  I recently made a peanut butter pie and my husband actually said I should try a chocolate pudding one too.  Pinned for future use, this would actually be a perfect treat for labor day weekend! 😉

    1. You just brought an idea into my head: chocolate peanut butter pudding pie. 🙂

  7. This looks incredible. No-bake desserts are the perfect summer treats. My current favourite chocolate pie recipe, from Hersheys, requires baking in the oven for 50-60 minutes…. not exactly a fan of heating up my kitchen that long in this soaring hot weather. I NEED this coupon. That tiramisu pie is so intriguing 😀 

    1. The tiramisu pie was fantastic and not too tricky to make either! If you get the book, definitely try it.

  8. Del's cooking twist says:

    I saw your pic on IG the other day and I was so looking forward to the recipe. Your chocolate pudding pie is just heaven – and wow your stunning pictures make my mouth watering. I mean it! Another collector recipe of yours, I can’t try to bake it – cause I’m a lover of homemade chocolate pudding and I totally agree with you on this matter. This is so simple and so much better when homemade! 🙂

    1. Thanks Del!

  9. Julianne @ Beyond Frosting says:

    Wow Sally! Thank you for your kind words and for sharing this pie! I made at least a half dozen of these trying to find the perfect pie, so I am so glad you enjoyed it!

    1. It was honestly the best. xo

  10. I like that you added gelatin to the mixture as I have sometimes had a hard time getting homemade pudding/pies to set up. I think an Oreo pie crust would be wonderful with this as well !! I have some espresso powder that I think I might add to the mix, just to deepen the flavors and because….coffee!! Thanks for another great one. Can’t wait to try, my husband would love this.

    1. An Oreo crust would fantastic, you’re right. I love the idea of adding espresso powder too. Like an Oreo mocha pudding pie. WOW.

  11. Looks great! Any sub for the gelatin? Can I just leave it out? 

    1. The gelatin helps to firm up the pudding, I wouldn’t skip it.

    2. I used the vegetarian version called Agar Powder.
      It can be subbed 1:1.

  12. Sally,

    Oh my gosh, your timing on this delicious post could not be better! My husband has been wanting me to make him a pie because I have made them for other family members, but not him. I have been trying to decide what kind he would really love, and this is absolutely it! He loves chocolate pudding and I love how easy this pie will be to make for him!
    Thank you!


    1. Hope you both love it!

  13. I love this! When I was in elementary school I went to a very small private school that the parents traded off and every Friday they provided a “hot lunch” instead of you bringing your own. My moms was everyone’s favorite. She always made spaghetti, salad, and garlic bread. But dessert was the ultimate favorite. Something she called Chocolate Pudding Torte. It had a graham cracker crust and a layer of a no bake cheese cake, a layer of chocolate pudding and whipped cream with shaved chocolate on top. My sister and I still make it but we have never made it all from scratch so I am definitely using this recipe! (Mom doesn’t partake anymore since she is now vegan

    1. Oh my gosh that sounds unbelievable!!

  14. This chocolate pudding pie looks absolutely incredible!! Unfortunately we don’t get Graham’s crackers down here in NZ….but I soooo want to try this. Do you think I could use crunchy ginger snaps instead? Also cannot wait to check out Julianne’s blog…thanks for sharing.

    1. Hi Kylie! I think the gingersnap crumb crust would be SO good with this chocolate pudding pie.

  15. Johanna the baker says:


  16. If I were to use Semisweet chocolate, do I need to reduce the amount of sugar? If so, by how much? Thanks, Sally.

    1. I would reduce down to 1/2 cup.

  17. Wow, Yummy. I love this, Thanks for sharing sally

  18. Michelle @ Modern Acupuncture says:

    Looks absolutely heavenly! Can’t wait to take a look at the rest of her book. Love that you added raspberries on top! So pretty 🙂

  19. Why is gelatin an of course? I’ve never seen a chocolate pudding recipe with gelatin in it.

    1. Hi Kari! Gelatin/flour or cornstarch are typically used in pudding to help it set.

  20. Kayle (The Cooking Actress) says:

    I LOVE that this pie is no bake!!! and it looks so sooo good, that graham cracker crust is EVERYTHING!

  21. This pie looks divine and just what my husband would love. I am so happy to see that you are also into baking pies! I learned to make homemade pie crust 2 years ago and haven’t looked back since. I find it so rewarding and relaxing to make a homemade pie. I really feel like I am actually creating something. One of the most unusual pies I have come across so far is a Dutch Apple Sack Pie that you actually bake in a brown paper grocery bag on a baking pan. You lay the pie in the bag and staple it shut and then bake it in the stapled grocery bag. The top crust is a crumb crust. The apples come out amazingly tender and delicious. Honestly, it is one of the best pies I have ever tasted and people go nuts over it. I got the recipe from a great pie cookbook called “United States of Pies” by Adrienne Kane. I highly recommend that you check out that recipe and cookbook; it is fantastic! I love your website and appreciate all your wonderful recipes and tips. Keep the pie recipes coming – I am so enjoying them. Thanks so much for all your hard work.

    1. Thanks for the cookbook suggestion, Debbie– and that dutch apple sack pie sounds very interesting. Never heard of anything like it! I can imagine how soft and tender the apples would be though!

  22. Hi Sally! I don’t mean to be repetitive if others have already asked, but I had to throw this out there. I’m normally not a dark chocolate love. With the exception of some super sweet dark chocolate- raspberry squares, it’s just too bitter for my taste. That being said, your recipes are usually perfect, so I’m tempted to take a chance on this anyway. Would you say this pie have a dark chocolate flavor or bitterness?

    1. Hi Ashlee! I honestly don’t think this pudding is bitter/too dark. It’s just very rich and chocolate-y. There’s enough sugar to sweeten it up.

  23. OK I’m all geared up to make this excellent pie and I have many questions!
    Could I make these into mini pies somehow? In a muffin pan with some liners? I’d like to bring it to work, and mini things are so much easier to transport and so less messy.
    Also, I saw you already said an Oreo crust would work. I really like this idea, and I’d like to adapt that for mini pies. Do you have any idea how many Oreos I’d need?
    Last question, how do you think this would work with a regular pie crust?

  24. Cakes to Delhi says:

    What a fantastic cake, Looks amazing

  25. Hi sally, this recipe looks amazing! My brother loves pudding pie but he recently developed lactose intolerance, would soy milk work for the pudding?

    1. I’m nervous that the pudding wouldn’t fully “set” but it is worth a try. It may not be as sturdy as what you see in the picture.

  26. Johanna the baker says:

    I have checked out your friends blog it’s amazing! I’m definetly making your pudding pie for Christmas!!!! 

  27. I halved the sugar and omitted the gelatine: it turned out just perfect. Firm but soft and no lumbs at all!

  28. HI Sally what can I use in place of graham cracker in the UK please? Thanks you

  29. Mary Thornton says:

    I love to try your pies

  30. Tiffany at Weird Little French Cookie says:

    Speaking of your Mint Chocolate Cream Pie – FABULOUS! – Reviewed it here, Sally – http://www.weirdlittlefrenchcookie.com/mint-chocolate-cream-pie/

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally