This Chocolate Pudding Pie is a creamy, dreamy dessert with layers of pudding, whipped cream, a graham cracker crust, and chocolate shavings!
You know those recipes that feel like they’ve been with you forever? This Chocolate Pudding Pie is exactly that for me. The first time I made it, I was hosting a little family BBQ. It wasn’t anything fancy—just burgers, hot dogs, and whatever everyone else decided to bring. Of course, I forgot about dessert until the last minute. (Classic me.)
I remembered seeing a pie like this at a potluck ages ago, so I scrambled through the pantry, found a box of instant pudding and a pre-made crust, and hoped for the best. By the time I added the whipped cream and chocolate shavings, it actually looked… impressive? My family devoured it, and my sister-in-law even asked for the recipe.
Now it’s my secret weapon for everything from weeknight treats to last-minute gatherings. And honestly, every time I make it, I’m reminded of how the simplest things can be the most special.
Why You’ll Love This Chocolate Pudding Pie Recipe?
So why should this Chocolate Pudding Pie be your next dessert? Let me count the ways:
- It’s ridiculously easy. Like, if you can stir pudding and spread whipped cream, you’ve got this.
- It looks fancy. Those chocolate shavings on top? People will think you spent hours.
- It’s universally loved. Seriously, have you ever met someone who doesn’t like chocolate pudding?
- It’s versatile. You can dress it up, keep it simple, or tweak it to fit whatever you’re craving.
- It’s nostalgic. It reminds me of summer picnics, family potlucks, and that simple joy of dessert after dinner.
Ingredient Notes:
The beauty of this pie is in its simplicity. Here’s why every ingredient matters:
- Instant Chocolate Pudding: This is the heart of the pie. It’s creamy, chocolatey, and ready in minutes. Stick with 2% milk for the best consistency. Whole milk works too, but skim milk? Meh, not so much.
- Graham Cracker Crust: The buttery crunch adds a perfect contrast to the smooth pudding. Pre-made crusts are a lifesaver, but if you’re feeling extra, homemade is great too.
- Whipped Cream: This is what makes the pie feel light and dreamy. Store-bought is fine, but if you’ve got a mixer and a few extra minutes, whipping your own takes it up a notch.
- Hershey’s Chocolate Bar: Those chocolate shavings aren’t just for looks—they add a little crunch and extra chocolate flavor. Plus, they make you look like a dessert pro.
Pro Tip: Chill your chocolate bar for a few minutes before shaving it. It’s easier to get those perfect curls when it’s firm but not frozen.
How To Make Chocolate Pudding Pie?
This pie is so simple it’s almost impossible to mess up. Let’s break it down:
-
Prepare the Chocolate Pudding
Whip up the pudding according to the box instructions. (Yep, just follow the directions—no surprises here.) Use 2% milk for that perfect, creamy texture. Stir until smooth, then let it sit for a few minutes to thicken. This makes layering way easier. -
Create the First Layer
Pour just under half of the pudding into your graham cracker crust. Smooth it out with a spatula. It doesn’t have to be perfect—this is the base layer, and it’ll be covered up anyway. -
Blend the Pudding and Cream
Take the remaining pudding and fold in half of the whipped cream. Be gentle—this is what makes the middle layer light and mousse-like. Spread this layer over the base, making sure it’s even. -
Top with Whipped Cream
Grab the rest of the whipped cream and spread it over the pudding layers. Don’t worry about being precise—those little peaks and swirls are what make it look homemade. -
Add the Chocolate Shavings
Using a potato peeler or small grater, shave delicate curls of chocolate from the Hershey’s bar. Sprinkle them generously over the top. Not only does this make the pie look fancy, but it also adds a little crunch to every bite. -
Chill and Serve
Pop the pie in the fridge for at least an hour. This lets the layers set and gives the flavors time to meld. When it’s time to serve, slice it up and get ready for some serious dessert love.
Storage Options:
If you’re lucky enough to have leftovers (doubtful, but hey), here’s how to keep them fresh:
- Refrigerator: Cover the pie with plastic wrap or foil and store it in the fridge for up to 3 days. The whipped cream might lose a little fluff, but the flavor stays spot on.
- Freezer: You can freeze individual slices for up to a month. Wrap them in plastic wrap, then pop them into a freezer-safe container. Let them thaw in the fridge before serving.
Variations and Substitutions:
Feeling creative? This pie is super versatile. Here are some ideas:
- Switch the Crust: Use an Oreo cookie crust or a shortbread crust for a different vibe.
- Try New Pudding Flavors: Vanilla, butterscotch, or even banana pudding would be amazing.
- Go Nuts: Sprinkle crushed nuts or toffee bits on top for added texture.
- Drizzle Magic: Add a drizzle of caramel or hot fudge over the whipped cream for extra indulgence.
What to Serve with Chocolate Pudding Pie?
This pie is a star on its own, but pairing it with the right sidekick can make it even better:
- Coffee: A hot cup of coffee or espresso balances the sweetness perfectly.
- Fresh Fruit: Strawberries or raspberries add a tart, refreshing contrast.
- Ice Cream: A scoop of vanilla or chocolate ice cream takes indulgence to the next level.
- Whipped Cream on the Side: Because more whipped cream is never a bad idea.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! In fact, it tastes even better when it’s had time to chill overnight. The layers set beautifully, and the flavors really come together.
Can I use homemade pudding instead of instant?
Of course! Homemade pudding works great. Just make sure it’s completely cool before you start layering it.
How do I make the chocolate shavings look pretty?
A potato peeler is your best friend. Run it along the edge of the chocolate bar to create delicate curls. If the chocolate feels too soft, chill it for a few minutes first.
So, are you ready to make this Chocolate Pudding Pie? It’s quick, easy, and guaranteed to impress. Let me know how it turns out—or if you add your own twist! I’d love to hear all about it.
Chocolate Pudding Pie
Ingredients
- 5.85 oz. instant chocolate pudding
- 1 pre-made graham cracker pie crust 9-inch
- 8 oz. whipped cream
- 2 % milk as called for on the pudding box
- 1 regular-sized Hershey’s Chocolate Bar
Instructions
- Prepare the Chocolate Pudding: Follow the instructions on the instant chocolate pudding package to create a creamy mixture. Use 2% milk as recommended on the package for the perfect consistency.
- Create the First Layer: Pour slightly less than half of the prepared chocolate pudding into the pre-made graham cracker pie crust. This will form the base of your decadent dessert.
- Blend and Layer: Take the remaining chocolate pudding and gently combine it with half of the whipped cream. This creates a luscious mixture that’s destined to be the heart of your pie. Carefully spread this pudding-cream blend as the second layer over the crust.
- Whipped Cream Clouds: Add the remaining whipped cream as the third layer, allowing it to billow like clouds atop the pie. This adds an airy contrast to the rich pudding layers.
- Chocolate Artistry: Using a potato peeler, shave delicate chocolate pieces from the Hershey’s Chocolate Bar. Scatter these artistic shavings over the whipped cream layer for a visually stunning finish.
- Chill and Savor: Place your masterpiece in the refrigerator for at least an hour, allowing the flavors to meld and the textures to harmonize. The anticipation builds as you wait for the ultimate dessert experience.
- Serve and Delight: Once chilled, slice your Chocolate Pudding Pie into portions that promise pure delight. Each forkful is a journey through creamy chocolate bliss, crunchy crust, and the joy of whipped cream.
- Indulge in every bite, and remember, the true magic of this dessert lies in its simplicity and the smiles it brings to those who savor it. Enjoy!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
What kind of whipped cream? From a can or cool whip?
Hi Rachel,
Great question! You can use either canned whipped cream or Cool Whip for this recipe, depending on your preference. If you’re going for convenience and a lighter texture, Cool Whip works perfectly. If you prefer fresh, airy whipped cream, the kind from a can will also do the job beautifully. Both options will give you that dreamy topping for the pie!
Hope that helps—let me know if you have more questions. 😊