Chocolate Pudding Pie with Graham Cracker Crust

Prep Time 25

Cook Time 15

Chilling Time 6

Total Time 7

Rich, silky pudding tucked into a toasty graham cracker crust and crowned with whipped cream, this chocolate pudding pie is a cozy, make-ahead treat. Melt chocolate, gently stir your custard, chill, then swoon at the creamy, sliceable results. No complicated techniques or fussy doughs, just delicious chocolate comfort in every bite.

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Servings

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs finely crushed (~12 whole graham crackers)
1/4 cup granulated sugar
1/2 tsp kosher salt
6 tbsp unsalted butter melted

Chocolate Pudding Filling

4 large egg yolks room temperature
1/2 cup granulated sugar
1/4 tsp kosher salt
3 tbsp cornstarch
1 1/2 cups whole milk
1 cup heavy cream
6 oz semisweet dark chocolate finely chopped, 60–70% cacao preferred
2 tbsp unsalted butter cut into pieces
1 tsp vanilla extract

Whipped Cream Topping

1 cup heavy cream very cold
2 tbsp powdered sugar
chocolate curls or shavings for garnish (optional)

Equipment

Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, stir graham cracker crumbs, sugar, and salt. Add melted butter and mix until the texture resembles damp sand. Press the mixture evenly on the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to compact firmly. Bake for 6–8 minutes, until fragrant and set. Cool completely.
Prepare the Yolk Mixture: In a large bowl or pitcher, whisk together egg yolks, sugar, salt, and cornstarch until thick and smooth. Set aside.
Heat Milk & Melt Chocolate: In a saucepan, bring whole milk and heavy cream to a gentle simmer over medium-low heat. Do not let it boil. Add chopped chocolate and stir until fully melted and smooth.
Temper the Eggs: Slowly pour about 1 cup of the hot chocolate mixture into the yolk mixture, whisking constantly to gently warm the eggs and avoid scrambling. Once combined, whisk this back into the saucepan with the rest of the chocolate mixture.
Thicken the Pudding: Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and large, slow bubbles begin to form (about 3–5 minutes). It should coat the back of a spoon.
Finish the Custard: Immediately remove from heat and add butter and vanilla extract. Stir until melted and glossy.
Strain & Cool: Strain pudding through a fine mesh sieve into a clean bowl to ensure ultimate smoothness. Press plastic wrap directly onto the surface to prevent a skin, then cool to room temperature.
Fill and Chill: Once cooled, pour pudding into prepared crust. Press plastic wrap directly onto the surface again and refrigerate at least 6 hours (or overnight) until fully set.
Whip & Top: Whip the cold cream and powdered sugar together to stiff peaks. Spread or pipe over the chilled pie. Sprinkle chocolate curls or shavings on top if desired.
Serve: Slice, serve, and swoon! Store leftovers covered in the fridge for 3–4 days.

Notes

This pie is best made ahead and keeps well in the fridge for up to four days, though the crust may soften slightly over time (still delicious!). For clean slices, use a hot knife wiped clean between cuts. Feel free to change up the crust (try Oreos!) or swap semisweet for milk or bittersweet chocolate. Top with fresh berries or salted nuts for an easy twist.

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