This easy chocolate pudding pie is a creamy and delicious dessert that’s the perfect way to finish off your Thanksgiving feast or a great way to cool down on a hot summer day! The rich chocolate flavor from the instant chocolate pudding will have everyone asking for the recipe after the pie has been devoured!
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Chocolate Pudding Pie with Graham Cracker Crust
One of my all-time favorite desserts, striped delight, combines chocolate pudding with a cream cheese mixture then gets topped with a whipped cream topping. I’ve always wanted to recreate a similar flavor profile but in a pie and with this chocolate pudding pie, we’ve done just that.
This chocolate pudding in this pie gives it a really rich chocolate flavor that’s perfect with the crunch of the nuts and the creamy Cool Whip topping. Plus, it’s super easy to make – a must in our house!
So next time you need to bring a dessert for Friendsgiving, try this chocolate pudding pie instead of just bringing the traditional no bake pumpkin pie all over again! This would also be great for just an everyday dessert – Thanksgiving just happens to be coming up and Thanksgiving and pies go hand in hand!
Why you’ll love this pudding pie
- Easy – this delicious chocolate pudding pie comes together in minutes, saving you time without sacrificing taste.
- Classic flavors – full of classic flavors, such as pudding and Cool Whip that everyone will love!
- Simple ingredients – ingredients can be easily found at any store and won’t break the budget.
Ingredients
Ingredient Notes
- Graham cracker crust – save time by buying a premade one or use the recipe from our delicious striped delight and make your own.
- Cool Whip – any brand or version of Cool Whip will work .
- Instant chocolate pudding – since this is a chocolate pie, I recommend using chocolate pudding, but you can always switch out the flavors if you want to play around with it and make something other than chocolate pudding pie.
- Milk – using substitutes like almond milk or soy milk won’t thicken the pudding the same. I also recommend whole milk to get the full richness of the pudding!
- Pecans – you can just as easily use chopped almonds or walnuts for this as well. If you really want to, you can remove the nuts altogether, but I really like the crunch with the creamy chocolate!
How to make chocolate pudding pie
I wasn’t kidding when I said this delicious chocolate pudding pie recipe can be made in minutes. Even better, it only takes one bowl – that means fewer dishes to clean up and more time hanging out with people you care about.
1 – Make The chocolate pudding
In a large bowl, combine the pudding mix with the milk and whisk to combine. Once mixed thoroughly, allow to sit for five minutes to thicken slightly.
2 – Make The chocolate pie filling
Once the pudding is completely set, fold in part of the Cool Whip and half the chopped pecans and mix until smooth.
After everything is blended, spoon the chocolate mixture into the graham cracker pie crust.
3 – Chill And Serve
Cover the pie with plastic wrap (or the topper that comes with most graham cracker crusts) and place in the fridge for at least four hours, even better if you have time to refrigerate overnight.
When ready to serve, remove from the fridge and top with remaining Cool Whip and chopped pecans.
Slice with sharp knife and serve with a pie slicer to get the best slices! This is a great all by itself or can be served topped with something like this homemade hot fudge for even more chocolate flavor!
If you’re not going to serve right away, wait to slice and put it back in the fridge until you’re ready to serve!
Expert Tips & Storage Information
Mix all the ingredients in one bowl and have fewer dishes to clean up later.
Easily double the batch and make two pies for large parties.
Store covered in the fridge for up to a week.
Recipe FAQs
Can this be served at room temperature?
This pie is best served cold, if allowed to sit out for too long the filling will start to loosen and won’t hold its shape as well.
What size pudding do I use?
A regular 3.9-ounce box is ideal for this, a family size will have too much pudding. If you only have a family size, use the leftover pudding for these chocolate pudding cookies!
Can I use cook-and-serve pudding instead of instant?
I highly recommend using instant pudding. Using cooked pudding will take a lot longer since it will need to be first cooked then completely cooled before adding the Cool Whip. It will also have a less chocolatey flavor since it requires more milk to set.
More Easy Pie Recipes
If you like no bake pie recipes, make sure to try these delicious Thanksgiving desserts next!
- Strawberry jello pie – another quick and easy no bake option with a delicious strawberry flavor!
- Hershey’s pie – an alternative chocolate pie filled with Hershey’s almond flavor!
- Kool Aid pie – a three ingredient pie that’s perfect for a bright pop of flavor (and color).
- Butterfinger pie – layers of chocolate, peanut butter filling, and Oreo crust make this a perfect pie for Butterfinger lovers!
- Snickers pie – a no bake pie that tastes just like a Snickers candy bar!
- Chocolate cream cheese pie – another chocolate no-bake pie that uses chocolate and cream cheese together!
Chocolate Pudding Pie
Ingredients
- 1 package instant chocolate pudding 3.9 ounces
- 1 cup milk
- 8 oz cool whip
- ½ cup chopped pecans
- Pre-made graham cracker crust
Instructions
- Combined chocolate pudding mix with 1 cup milk and whisk to combine. Allow to sit until thickened for 5 minutes.1 package instant chocolate pudding, 1 cup milk
- Fold in 1 ½ cups Cool Whip and ¼ cup chopped nuts.8 oz cool whip, ½ cup chopped pecans
- Spoon into the graham cracker crust and chill for at least 4 hours.Pre-made graham cracker crust
- Garnish with remaining Cool Whip chopped nuts before serving.
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