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Sliced chocolate pudding pie topped with whipped cream and chocolate shavings on a white plate

No-Bake Chocolate Pudding Pie

A rich, chilled chocolate pudding pie made with instant pudding mix and a graham cracker crust — no oven required. Ready in about 20 minutes of active work, then chilled until firm enough to slice cleanly.
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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 9- inch graham cracker crust store-bought, or homemade
Filling
  • 2 boxes instant chocolate pudding mix 3.9 oz / 110g each
  • 2 1/2 cups whole milk cold
  • 1 cup heavy cream whipped to soft peaks, or 8 oz whipped topping, thawed
Topping
  • 1 cup whipped cream for topping
  • 2 oz chocolate bar shaved or grated, for garnish

Equipment

  • 1 9-inch pie dish (if not using pre-made crust)
  • 1 Large mixing bowl
  • 1 Whisk,
  • 1 Rubber spatula

Method
 

  1. Whisk the pudding: In a large bowl, whisk both boxes of instant pudding mix with the cold milk for about 2 minutes, until it starts to thicken. Using less milk than the box instructions is what gives the pie a firm, sliceable texture instead of a soft, spoonable one.
  2. Fold in the whipped cream: Once the pudding has thickened, gently fold in about half of the whipped cream or whipped topping. This lightens the texture and keeps the pie from tasting too dense.
  3. Fill the crust: Pour the pudding mixture into your graham cracker crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to stop a skin from forming while it chills.
  4. Chill: Refrigerate for at least 3-4 hours, or until fully set. Overnight is even better if you have the time.
  5. Top and serve: Remove the plastic wrap, spread the remaining whipped cream over the top, and finish with grated chocolate. Slice with a warm, clean knife for neat pieces.

Notes

For a firmer, more sliceable pie, always use less milk than the pudding box recommends. Store covered in the fridge for up to 4 days.