Easy Homemade Chocolate Pudding Pie with Graham Cracker Crust: Your Ultimate Diner-Style Dessert Recipe
Craving a slice of classic Americana? This easy chocolate pudding pie with a graham cracker crust is a delightful throwback to your favorite diner dessert, but with the unparalleled taste of homemade goodness. Forget store-bought mixes; we’re making this luscious chocolate pie entirely from scratch, ensuring a rich, creamy, and utterly satisfying experience. Topped generously with light, homemade whipped cream and delicate chocolate shavings, it’s a dessert that truly shines. Best of all, the hands-on prep time for the velvety pudding filling is only about 20 minutes, and you can let it chill overnight to perfection, making it an ideal make-ahead treat for gatherings or a sweet weekend indulgence.
While I adore the fresh flavors of a vibrant fruit pie, there’s a unique comfort and indulgence that only a decadent chocolate pie can deliver. It’s undeniably one of my top favorite desserts! The sheer joy of a velvety chocolate filling encased in a crisp, buttery crust is simply unmatched. If you’re a fan of rich, creamy desserts but prefer a nutty twist, don’t miss my chocolate peanut butter cup pie, which offers a different but equally delightful experience. This classic chocolate pudding pie, however, stands on its own as a truly iconic dessert.
The heart of this pie is its silky smooth chocolate pudding filling, meticulously cooked on the stovetop to achieve perfect consistency. Once prepared, it’s poured into a perfectly baked graham cracker crust, forming a harmonious blend of textures and flavors. I highly recommend topping this delicious creation with a generous layer of lightly sweetened whipped cream, as it beautifully complements the rich chocolate. However, if you prefer a simpler approach, the pie is equally wonderful on its own. This recipe is destined to become a cherished family favorite, bringing smiles to everyone at the table.
Perhaps you’re in the mood for a different kind of pudding? For a seasonal twist, why not try my delightful pumpkin pie cups, a fantastic individual-sized dessert option!
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Why You’ll Adore This Chocolate Pudding Pie Recipe!
- Homemade Graham Cracker Crust – This recipe truly shines with its baked homemade graham cracker crust. It’s incredibly simple to prepare, requiring just a few minutes of active time before it goes into the oven. The result is a crisp, golden, and deeply flavorful crust that perfectly contrasts the creamy pudding. It’s far superior to any store-bought alternative and adds that special touch to your dessert.
- Perfect for Making Ahead – Planning a dinner party or just want to minimize stress on dessert day? This chocolate pudding pie is your answer! The chocolate pudding filling needs ample time to set, ideally overnight in the refrigerator. This makes it an absolutely perfect make-ahead recipe, allowing you to prepare it a day in advance and simply finish with whipped cream just before serving.
- Completely From Scratch (with an option!) – There’s immense satisfaction in crafting a dessert entirely from scratch, and this recipe guides you through every step, from crushing graham crackers to tempering eggs for the pudding. The flavors are vibrant, and the textures are sublime. However, if time is of the essence, you can certainly opt for a ready-made graham cracker pie crust – your secret is safe with me! The pudding filling itself is the real star, so even with a shortcut crust, it will be exceptional.
Essential Ingredient Notes for Your Perfect Pie
Graham Crackers: For the crust, graham cracker crumbs provide a subtly sweet, slightly spiced base that perfectly complements the rich chocolate. If graham crackers aren’t available where you live, digestive biscuits make an excellent substitute, offering a similar texture and flavor profile. For an even more indulgent twist, consider using crushed Oreos for an incredible Oreo cookie crust – simply divine!
Egg Yolks: These are crucial for the pudding filling, providing richness, a beautiful golden color, and acting as a primary thickener. We’ll be using only the yolks to ensure a luxuriously smooth and creamy texture without the risk of a rubbery consistency that whole eggs might sometimes impart. Ensure they are at room temperature for easier whisking and tempering.
Cornstarch: This is our secret weapon for achieving a perfectly thick and stable pudding. Cornstarch works as a powerful thickening agent, giving the pudding that classic, satisfyingly dense yet smooth consistency. Be sure to whisk it thoroughly with the other dry ingredients and egg yolks to prevent lumps.
Chocolate: The quality of your chocolate will significantly impact the flavor of your pie. I highly recommend using a good quality chocolate with a cocoa percentage of around 51%, or a semisweet chocolate. This percentage provides a rich, balanced chocolate flavor that isn’t overly bitter or too sweet. Avoid milk chocolate as it can make the pudding too sweet and less intensely chocolatey.
Milk & Heavy Cream: I tested this recipe using whole milk, which contributes to the pudding’s creamy texture and rich mouthfeel. Combined with heavy cream, it creates an exceptionally smooth and decadent base for the chocolate. Using lower-fat milk might result in a less rich pudding, so whole milk is recommended for the best results.
Step-by-Step Guide to Crafting Your Chocolate Pudding Pie
Step One: Prepare the Graham Cracker Crust. Begin by preheating your oven to 350°Fahrenheit (175°Celsius). In a food processor or blender, finely crush your graham crackers until you have uniform crumbs. Transfer these crumbs to a bowl, then pour over the melted unsalted butter, granulated sugar, and a pinch of kosher salt. Mix everything thoroughly until the crumbs are evenly moistened and resemble wet sand. This ensures a firm and flavorful crust.
Step Two: Press and Bake the Crust. Pour the moistened graham cracker crumbs into a 9-inch deep-dish pie pan. Using the bottom of a flat measuring cup or a glass, firmly and evenly press the crumbs into the bottom and up the sides of the pan. This compaction is key for a crust that holds together well. Bake the crust in your preheated oven for 6-8 minutes, just until lightly golden and fragrant. Once baked, remove it from the oven and allow it to cool completely on a wire rack before adding the filling. A cool crust prevents the pudding from melting.
Step Three: Whisk Egg Yolk Mixture and Heat Liquids. In a large, heatproof jug or bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is smooth and thoroughly combined. It will be quite thick, almost like a paste. Set this aside. In a medium saucepan, combine the heavy cream and whole milk. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer, showing small bubbles around the edges but not yet boiling vigorously.
Step Four: Melt the Chocolate into the Hot Milk Mixture. Once your milk and cream mixture is simmering, remove the saucepan from the heat and add your finely chopped chocolate. Allow the chocolate to sit in the hot liquid for a minute or two to soften, then gently stir with a rubber spatula until the chocolate has completely melted and is fully incorporated into the milk mixture, creating a smooth, glossy chocolate liquid. Ensure there are no lumps of chocolate remaining.
Step Five: Temper the Eggs and Thicken the Pudding. This is a crucial step for a smooth pudding. Ladle out about 1 cup of the hot chocolate milk mixture. While continuously and vigorously whisking the egg yolk mixture, slowly pour the hot chocolate liquid into the yolks in a thin stream. This process, known as tempering, gradually raises the temperature of the egg yolks, preventing them from scrambling. Once combined, pour this tempered egg mixture back into the saucepan with the remaining chocolate liquid. Place the saucepan back over medium-low heat and continue to stir constantly with your rubber spatula, making sure to scrape the bottom and sides of the pan. Cook for approximately 3-4 minutes, or until the pudding visibly thickens and large, slow-moving bubbles break the surface in the center. This indicates the cornstarch has activated and is thickening properly.
Step Six: Finish, Strain, Chill, and Serve. Remove the pan from the heat. Stir in the vanilla extract and room temperature butter until both are fully incorporated and the pudding is glossy. For an exceptionally smooth pudding, place a fine-mesh sieve over a large, clean bowl and pour the pudding mixture through it, using your spatula to push it if necessary. This step removes any tiny lumps or bits of cooked egg, ensuring a silky texture. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming, then let it cool completely to room temperature. Once cool, pour the pudding into your prepared graham cracker crust. Cover the top of the pie again with plastic wrap, pressing it gently onto the surface of the pudding to prevent a skin. Refrigerate for at least 6 hours, or ideally overnight, to allow it to set firmly. Once chilled, top the pie with homemade whipped cream and, if desired, beautiful chocolate curls for an elegant finish! This pie is absolutely sure to be a huge hit for the whole family.
Expert Recipe Tips & Tricks for a Perfect Pie
- Precise Ingredient Measuring – Achieving baking perfection often comes down to accuracy. I cannot stress enough the importance of using a digital kitchen scale and measuring your ingredients the metric way (grams). This method is significantly more accurate than volumetric measurements (cups), especially for ingredients like flour and sugar, and will make a huge difference in the consistency and success of your chocolate pudding pie.
- Room Temperature Ingredients – For the smoothest, most homogenous pudding filling, ensure all your cold ingredients, especially the egg yolks and butter, are at room temperature before you begin. Room temperature ingredients emulsify better, mix more easily, and cook more evenly, preventing lumps and ensuring a silky final product.
- Allow Ample Setting Time – Patience is a virtue when it comes to pudding pie! Ideally, allow your chocolate pudding pie to set overnight in the fridge. This extended chilling time ensures the pudding firms up completely, giving you beautifully clean, neat slices without any mess. For extra clean cuts, wipe your knife with a warm, damp cloth after each slice.
- How to Make Elegant Chocolate Shavings – To elevate your pie’s presentation, create simple yet elegant chocolate shavings. Take a block of good quality chocolate (preferably one you’d enjoy eating!) and use a vegetable or potato peeler to gently shave off curls directly over your finished pie. The subtle bittersweet notes of the chocolate shavings will complement the pudding perfectly. Alternatively, for a burst of fresh flavor, consider topping your pie with a medley of fresh berries like raspberries or strawberries!
- For the Lightest Whipped Cream – Ensure your heavy cream, mixing bowl, and whisk attachment are all very cold before whipping. You can even pop your bowl and whisk in the freezer for 10-15 minutes. Cold conditions help the cream whip faster and achieve maximum volume and stability for a fluffy, ethereal topping.
- Preventing a Skin on Pudding – When cooling the pudding in the bowl before pouring it into the crust, and again once it’s in the crust, always place plastic wrap directly onto the surface of the pudding. This creates an airtight seal that prevents a rubbery “skin” from forming, ensuring your pudding remains perfectly smooth.
Frequently Asked Questions About This Chocolate Pudding Pie
A runny pudding filling is usually due to one of a few factors. Firstly, double-check that you used the correct amounts of egg yolks and cornstarch as specified in the recipe – these are the primary thickening agents. Secondly, ensure you’ve cooked the pudding long enough over the stove. It should become very thick, and when you stop stirring, you should see large, slow-moving bubbles breaking the surface in the center of the pan. If it’s still thin, continue cooking and stirring for another minute or two. Finally, adequate chilling time is crucial. The pudding needs to chill completely in the fridge, ideally overnight, to fully set and firm up. Don’t rush this step!
Absolutely! While the homemade graham cracker crust is truly delicious, you can certainly use a ready-made pie crust if you’re short on time or prefer convenience. A store-bought graham cracker crust works wonderfully, and for a delicious variation, an Oreo cookie crust would also be an excellent choice, adding another layer of chocolatey flavor and crunch. Simply follow the recipe for preparing the chocolate pudding and pour it into your chosen pre-made crust.
Yes, this chocolate pudding pie is an excellent make-ahead dessert, which is one of its many advantages! You can prepare the entire pie, including the crust and pudding filling, up to 1 day in advance. After pouring the pudding into the crust, cover it tightly with plastic wrap directly on the surface and refrigerate. For the best presentation and freshest taste, I recommend only topping the pie with whipped cream and any additional garnishes (like chocolate shavings or berries) right before you are ready to serve it. This keeps the whipped cream light and prevents it from weeping or dissolving into the pudding.
Beyond classic homemade whipped cream, the topping possibilities for this chocolate pudding pie are endless! Feel free to experiment with a dollop of store-bought Cool Whip or any other favorite whipped topping for convenience. For a fresh touch, serve it with an assortment of fresh berries like raspberries, strawberries, or blueberries. A dusting of cocoa powder, a sprinkle of mini chocolate chips, or a drizzle of chocolate syrup would also make fantastic additions, allowing you to customize this delicious pie to your liking.
Storage & Freezing Recommendations
To keep your chocolate pudding pie fresh and delicious, store it in the refrigerator. Ensure it is well-covered with plastic wrap or in an airtight container to prevent it from drying out or absorbing other odors from the fridge. It will maintain its best quality for up to 2 days. Unfortunately, I do not recommend freezing this pie. The texture of the pudding and whipped cream can change significantly after thawing, often becoming watery or grainy, which detracts from the pie’s delightful creaminess.
Expand Your Dessert Repertoire: Try These Pie Recipes Next!
If you’ve fallen in love with making homemade pies, I encourage you to explore more delicious recipes. Here are some other fantastic pie and crisp creations that are sure to impress:
- Easy Strawberry Apple Crisp
- Oreo Peanut Butter Pie (no bake)
- Strawberry Blueberry Pie
- Lemon Meringue Pie
Have you made this incredibly delicious chocolate pudding pie recipe? Please rate the recipe below and share your thoughts!
Don’t forget to follow me on Instagram @alpineella and Pinterest for more baking inspiration and delicious dessert ideas! I’d love to see your creations.
Recipe Card: Easy Homemade Chocolate Pudding Pie
Easy Chocolate Pudding Pie with a Graham Cracker Crust
Ella Gilbert
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Equipment
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9 inch deep dish pie plate
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Large mixing bowl
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Medium saucepan
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Whisk
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Rubber spatula
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Fine-mesh sieve
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs
- 2 tablespoons sugar
- pinch kosher salt
- 6 tablespoons unsalted butter melted
Chocolate Pudding
- 7 oz semisweet dark chocolate chopped, at least 51% cocoa
- 1 ½ cups whole milk
- ½ cup heavy cream
- 6 tablespoons sugar
- 4 egg yolks room temperature for best results
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter room temperature, cut into small pieces
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy cream very cold
- 1 teaspoon sugar or to taste
Instructions
Graham Cracker Crust
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Preheat the oven to 350°Fahrenheit (175° Celsius). This moderate temperature is perfect for baking the crust without burning it.
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In a medium bowl, combine the finely crushed graham cracker crumbs with the sugar, kosher salt, and melted butter. Mix thoroughly using a fork or your hands until all the crumbs are evenly moistened and hold together when squeezed.
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Pour the mixture into your 9-inch deep-dish pie plate. Use the bottom of a measuring cup, a flat glass, or your fingers to firmly and evenly press the crumbs into the bottom and up the sides of the pan. Ensure it’s compact for a stable crust.
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Bake for 6-8 minutes, or until the edges are slightly golden and fragrant. This quick bake helps set the crust and enhances its flavor. Take out of the oven and let it cool completely to room temperature on a wire rack before proceeding.
Chocolate Pudding
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In a large, heatproof measuring jug or bowl, whisk together the egg yolks, granulated sugar, salt, and cornstarch until the mixture is smooth and thick. Set this aside.
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In a medium saucepan, pour in the whole milk and heavy cream. Heat over medium-low heat, stirring occasionally, until it just begins to simmer (small bubbles around the edges). Remove from heat and add your chopped chocolate. Let it sit for 1-2 minutes to melt, then stir with a rubber spatula until the chocolate has completely melted and the mixture is smooth.
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Carefully scoop out about 1 cup of the hot chocolate milk mixture. While continuously and vigorously whisking the egg yolk mixture, slowly pour the hot chocolate liquid into the yolks in a thin stream. This tempering process prevents the eggs from scrambling. Once completely incorporated, pour this tempered egg mixture back into the saucepan with the remaining chocolate liquid, stirring constantly with your rubber spatula.
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Place the saucepan back over medium-low heat. Continue stirring constantly, scraping the bottom and sides of the pan, for about 3-4 minutes, or until the pudding thickens significantly and large, slow bubbles appear in the center. The consistency should be noticeably thicker, coating the back of your spatula.
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Remove the pudding from the heat. Stir in the vanilla extract and the room temperature butter until both are fully combined and the pudding is glossy. Place a fine-mesh sieve over a large, clean bowl and pour the pudding mixture through it to ensure it is perfectly smooth and free of any lumps. Immediately place plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool completely to room temperature.
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Once the pudding has cooled to room temperature, pour it evenly into your prepared and cooled graham cracker crust. Again, cover the surface of the pudding directly with plastic wrap to prevent a skin from forming during chilling. Place the pie in the fridge to chill for at least 6 hours, but preferably overnight, to allow it to set firmly for clean slices.
Whipped Cream Topping
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In a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, combine the very cold heavy cream and granulated sugar. Whisk on medium-high speed until you achieve stiff peaks, meaning the cream holds its shape when the whisk is lifted. Be careful not to over-whip into butter!
Assembly
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When you’re ready to serve, take the chilled chocolate pudding pie out of the fridge and carefully remove the plastic wrap. Generously top the pie with your freshly homemade whipped cream. If you wish, add elegant chocolate curls, a dusting of cocoa, or fresh berries for a beautiful finish. Slice and enjoy your homemade diner-style dessert!
Notes
Salt: If you don’t have kosher salt, which has a coarser grain, you should halve the amount of salt called for in the recipe. As a general guide, 1 teaspoon of kosher salt is equivalent to about ½ teaspoon of fine table salt. This adjustment is crucial to prevent your pudding from becoming too salty.
Chocolate: For this recipe, I achieved fantastic results using Lindt 51% baking bar. This provides a rich, balanced chocolate flavor. You can also use other high-quality semisweet or dark chocolate chips or bars with a similar cocoa content (around 50-60%). Avoid milk chocolate, as it tends to be too sweet for this recipe.
Chocolate Curls: To create beautiful and easy chocolate shavings, take a regular vegetable or potato peeler and draw it along the side of a chocolate bar. As you peel, delicate curls will form, which you can sprinkle directly over your whipped cream-topped pie for a professional finish.
Storage: Always store your chocolate pudding pie in the fridge, well-covered with plastic wrap or in an airtight container. It’s best enjoyed within the first 24 hours when it’s at its freshest, but it will keep well for up to 2 days. Be aware that any parts of the pudding not covered by whipped cream (or direct plastic wrap) might form a thin skin in the fridge. I do not recommend freezing this pie, as the pudding and whipped cream textures can degrade upon thawing.
Troubleshooting: If your pudding seems too thick while cooking, you can whisk in an extra tablespoon or two of milk until it reaches your desired consistency. If it’s too thin, ensure you’ve cooked it long enough for the cornstarch to activate and for the large bubbles to form.
Crust Alternatives: Beyond graham crackers and Oreos, consider using Biscoff cookies or shortbread cookies for a unique and equally delicious pie crust!
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