Making of no bake chocolate pudding pie with graham cracker crust

no bake chocolate pudding pie with graham cracker crust

This is a wonderfully simple dessert that you can make in no time! The pudding tastes deliciously creamy and rich with chocolate, yet there are only 2 tablespoons of cream to the whole pie. If you prefer not so much richness but still love the taste, substitute 1/2 cup cocoa powder for melted baking chocolate. It will be just as scrumptious!

For no-bake chocolate pudding pie with a graham cracker crust

A close up of a cake

½ cup unsalted butter, melted

1 ¼ cups finely ground graham cracker crumbs (about 10 full sheets)

pinch of salt

for chocolate pudding filling:

1 tablespoon cornstarch or arrowroot powder*

2 tablespoons dark or regular cocoa powder (or 1/2 c. baking chocolate melted and cooled)

1 cup granulated white sugar

2 cups whole milk, divided

2 tablespoons unsalted butter, room temperature

1 teaspoon vanilla extract

*omit cornstarch/arrowroot powder if using baking chocolate instead of cocoa powder

Tips on making no-bake chocolate pudding pie with a graham cracker crust

A close up of a piece of cake on a plate

Be sure to sift the dry ingredients for the crust before blending in order to create a more airy texture. Also, you can replace 1 cup of milk with 1 cup of heavy cream or half and a half without sacrificing any flavor! Just an idea…

Directions: In a bowl mix together melted butter and graham cracker crumbs until mixture begins to ball up. Press into a pie plate on the bottom and sides evenly. Refrigerate while making the filling. In a big mixing bowl whisk together cornstarch and cocoa powder until smooth, no brown sugar chunks remain. Add in sugar and mix well. Pour in one cup of milk and butter and stir to combine. Heat the remaining milk in a small saucepan then add it into your bowl with the rest of the ingredients stirring continuously until mixed well (about 2 minutes). Continue stirring for another 3-4 minutes, letting pudding thicken. Remove crust from the fridge and pour the chocolate mixture into it, spreading evenly with a rubber spatula or spoon; return to refrigerator while you make the whipped cream topping (see “Tips” above before beginning recipe if omitting crust). With an electric hand mixer or stand up mixer fitted with whisk attachment whip heavy cream to stiff peaks. Add in sugar and vanilla, continue whipping until thickened. Spread whipped cream evenly over pie filling then slice and serve!

4 servings

yields 1 PIE (16 slices)


To avoid having to use too many dishes it is extremely helpful to have a small measuring cup or bowl with the milk needed for your pudding already poured into it so you can quickly pour out exactly 1 cup after heating it up… Also, be sure to whisk continuously while waiting for the milk/pudding mixture to thicken so you don’t end up with pudding on the bottom of your bowl instead of on top of the pie crust! 😉 For a delicious twist try adding peanut butter or Nutella to your chocolate pie – YUM!

Some other great pie recipes you’ll love:

Chocolate peanut butter cup pie

Lemon cream cheese key lime pie bars

No-bake banana pudding pie from Scattered Thoughts of a Crafty Mom via Pinterest Pudding Pie photo from Closet Cooking Recipe adapted from Closet Cooking 😉

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