Chocolate Pudding Pie (Homemade Version + Quick No-Bake Option)

Make this chocolate pudding pie your way. A silky homemade version with real whipped cream or a quick no-bake option for busy days. Easy, rich, and reliable.

Some desserts just feel like home to me, and chocolate pudding pie is right at the top of that list. It hits that sweet spot between “I want dessert” and “I don’t want to work that hard for it.” Honestly, I love berry pies, but this one might edge them out… especially when there’s a thick layer of whipped cream on top.

This is the version I keep coming back to: homemade pudding, chocolate crust, the whole thing, but if today isn’t a from-scratch kind of day, the shortcuts absolutely get the job done. There’s no shame in combining a store-bought crust and instant pudding on a busy night. We’ve all been there.

I’ll show you the full from-scratch version, the quick one, and a couple ways I like to change it up.

Why This Pie Works

I’ve tried enough chocolate pie recipes over the years to know what works and what ends up way too soft to slice. This one has never let me down.

• The filling thickens beautifully on the stovetop without turning grainy.
• Whole milk helps the pudding set with that rich, firm texture you expect from a good pudding.
• The chocolate crust adds flavor instead of just sitting underneath the filling.
• You can finish the whole thing with either homemade whipped cream or whatever you already have in the fridge (your call).

If whipped cream is your favorite part (same here), I’ve got an easy way to keep it fluffy for hours.

Tips for Success

These little things I’ve learned over time make this pie a lot easier:

• Use whole milk for the pudding for the smoothest texture and firmest set.
• Cool the pie completely before adding whipped cream or it will melt into the filling.
• A good cocoa powder goes a long way toward making this taste extra chocolatey.
• Chill the pie for several hours if you want perfectly clean slices.
• If you’re in a real hurry, the no-bake version will save the day.

And when I’m in that kind of chocolate mood, I’ll often bake a batch of my extra-fudgy brownies to go along with it. That’s a true chocolate night around here.

Ingredients You’ll Need

It doesn’t take much to make this pie…

For the Chocolate Crust

A chocolate crust gives you more flavor than a regular pie crust. You’ll see both cocoa powder and butter here. Cocoa gives the crust its color and richness, while the butter helps create those crisp edges once it’s baked. If you don’t have the time or desire to fuss with a chocolate crust, you can swap in a simple graham cracker crust or even a store-bought option.

For the Chocolate Pudding Filling

Cornstarch is the key to getting the pudding to set properly. I’ve tried arrowroot and a few other thickeners, but cornstarch consistently gives the smoothest texture. Whole milk adds richness and helps the pudding firm up nicely once it cools. Use a good cocoa powder if you can. Dutch-processed cocoa creates the best flavor and deepest color.

For the Whipped Cream

I’m always amazed by how quickly a jug of heavy cream turns into a bowl of real whipped cream. A little vanilla smooths out the flavor, and confectioners sugar blends in more easily than granulated. If you like things on the sweet side, feel free to adjust.

How to Make Chocolate Pudding Pie (From Scratch)

This is the version I make when I want the real deal: the homemade pudding, the chocolate crust, the whole thing. It does take a little time (mostly chilling), but the end result is so good.

Prepare the Chocolate Crust

Start by mixing the dry ingredients together until they’re well combined. Stir in the oil next. The mixture should resemble coarse crumbs. Add the butter and gently work it in. Cold water brings the dough together, but go slowly here. Too much water and it won’t bake up quite right.

Once the dough forms a ball, let it chill. This is one of those steps that feels skippable when you’re in a hurry, but chilling keeps the crust from shrinking in the oven. After it’s rested, roll it out, fit it into your pie dish, and bake until the edges are set and the crust looks dry.

Cook the Chocolate Pudding Filling

In a saucepan, whisk the sugar, cocoa, and cornstarch together first. This prevents clumping once the milk goes in. Slowly add the milk and heat the mixture over medium, stirring the whole time. Keep an eye on it. This is when things happen fast.

Once the pudding is bubbling and glossy, pull it off the heat and let it cool briefly. Then pour it into your cooled pie crust. It’ll still be warm and pourable at this stage.

Let the pie cool on the counter, then move it to the fridge to finish setting. I usually make mine earlier in the day so it has plenty of time to chill.

Whip the Cream

While the pie chills, whip your heavy cream until it begins to hold its shape. Add the vanilla and confectioners sugar toward the end so it doesn’t break. You can spread it over the cooled pie or pipe it on if you’re feeling fancy.

Troubleshooting Chocolate Pudding Pie

I’ve made this pie more times than I can count and still hit a snag once in a while. Here are a few things that can go wrong and what to do about them.

• Pudding won’t thicken: The cornstarch may not have cooked long enough. Bring it to a full bubble and hold it there for a minute.
• Pudding tastes grainy: Whisk the dry ingredients well before adding the milk so the cornstarch dissolves properly.
• Crust shrinks in the oven: It wasn’t chilled long enough or wasn’t fitted snugly into the dish.
• Pie slices collapse: The filling needs more chilling time. It will firm up as it sits.

Variations to Try

Once you get the feel for it, you can play around with it however you like.

• Graham cracker crust: A little sweeter and great with the from-scratch pudding.
• Mint chocolate pudding pie: Add a small splash of peppermint extract to the filling.
• Peanut butter chocolate pie: Spoon a thin layer of peanut butter under the pudding.
• Lighter, dairy-free pudding: If you want something with a similar feel but without the dairy, try the creamy avocado chocolate pudding I make when I’m craving something healthier but still chocolatey.

Quick No-Cook Chocolate Pudding Pie

There are days when the homemade version is perfect… and days when you need dessert on the table in 10 minutes. This is the one I throw together when the day’s already been a lot.

• Grab a store-bought crust: chocolate, graham, or even an Oreo crust.
• Whisk instant chocolate pudding with cold milk.
• Pour it into the crust and let it stand until set.
• Top with homemade whipped cream or whatever you have on hand.

When I’m in a hurry, I’ve found that not all instant puddings thicken the same way, so I stick with the one that sets up reliably every time.

The texture’s lighter than the homemade version, but some days that’s exactly what I’m craving.

How to Store It

This pie keeps well in the fridge for a couple of days. I prefer to wait until right before serving to add the whipped cream so it stays fluffy and doesn’t absorb moisture from the pudding. Freezing isn’t ideal (cornstarch-based puddings tend to separate once they thaw) but the no-bake version sometimes holds up better if you absolutely have to make it ahead.

And if you want another way to ride the chocolate train, try warming up a mug of homemade hot chocolate to go alongside your slice. It’s a solid combo any time you’re in a chocolate mood.

Wondering About Something Before You Start?

Here are a few questions that tend to pop up the first time you make it.

Pin this recipe so you’ve got an easy, chocolatey dessert ready whenever the craving hits.

Whether you’re here for the heirloom-style homemade pudding or the quick weeknight shortcut, this pie covers both ends of the chocolate spectrum. Try a version or two and see which one becomes your family’s favorite.

If you give this pie a try, I’d love to hear how it turned out. Share your tweaks, questions, or favorite variations in the comments.