When you’re in a pinch and need a yummy dessert, you can always count on this Easy Chocolate Pudding Pie to impress! Who doesn’t love sinking their fork into a rich chocolate slice of delight that’s smothered with the creamiest whipped topping?! And you can tell ’em this crust isn’t packaged! Nope, the crunchy graham cracker crust it sits on is mixed together and chilled by the brilliant baker that you are (…at least that’s what they’ll think). There’s no oven needed for this one; let it chill in the fridge for a bit, then sprinkle with a few chocolate chips, and there ya have it! The Easy Chocolate Pudding Pie is sure to please them all!

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For the graham cracker crust:

  • 2 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon, optional

For the filling:

  • 2/3 cup chocolate chips, plus more, to taste, for garnish
  • 2 (3.9-ounce) boxes instant chocolate pudding mix
  • 2 tablespoons brown sugar
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 teaspoon pure vanilla extract
  • 8 ounces whipped topping, divided
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Step 1 –In a bowl, mix the graham cracker crumbs, the melted butter, 1/3 cup of the brown sugar, and the cinnamon together.

Step 2 –Press the crumb mixture into the bottom and up the sides of a pie pan.

Step 3 –Use a glass or the bottom of a measuring cup to pack the crumb mixture into the pie pan.

Step 4 –Chill the crust in the refrigerator for 30 minutes or in the freezer for 15 minutes.

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Step 5 –Place 2/3 cup of the chocolate chips into a microwave-safe bowl and microwave in 15-second increments, stirring in between each increment, until completely melted and creamy. Set it aside.

Step 6 –In a large bowl, stir the pudding mix, the remaining brown sugar, the espresso powder, and the salt until the brown sugar is broken up.

Step 7 –Add the milk and the vanilla to the pudding mixture and mix with an electric mixer on low speed until just incorporated.

Step 8 –Increase the speed to medium and beat the filling mixture until smooth and creamy, about 2 minutes.

Step 9 –Add the melted chocolate to the filling mixture and beat for 1 minute.

Step 10 –Spoon 1/2 of the filling into the graham cracker crust and evenly spread it out.

Step 11 –Add 1/2 of the whipped topping to the remaining filling and fold it in until completely combined.

Step 12 –Spoon the whipped topping-pudding mixture over the filling and evenly spread it out.

Step 13 –Spread the remaining whipped topping over the pie.

Step 14 –Chill the chocolate pudding pie in the refrigerator until the pudding filling is completely set, for at least 4 hours and up to overnight.

Step 15 –Slice and serve garnished with the extra chocolate chips.