No-Bake Chocolate Pudding Pie

There’s something magical about a dessert that doesn’t require turning on the oven, especially during the warmer months or when you're short on time.

I remember summers at my grandmother’s house, where we would whip up simple, no-bake desserts like chocolate pudding pie, cooling off from the heat with a cold slice straight from the fridge.

That first bite was pure bliss—the silky smooth chocolate filling melting on your tongue, paired with a buttery graham cracker crust.

The Joy of Making and Sharing Pie

Making a pie is always special, but there’s something especially rewarding about a no-bake pie.

The ease and simplicity of assembling it without the hassle of baking make it a go-to dessert for all occasions.

Whether you’re making it for a family dinner, a casual get-together, or just to satisfy a chocolate craving, this no-bake chocolate pudding pie is guaranteed to bring smiles all around.

Best of all, it’s perfect for those who might be intimidated by traditional pie-making. You can create something impressive without ever worrying about your oven timer.

What Makes This No-Bake Chocolate Pudding Pie Unique?

In this blog, I’ll walk you through how to make a rich and creamy no-bake chocolate pudding pie that’s perfect for any time of the year.

What makes this recipe stand out is its luscious, velvety filling paired with the crunch of a homemade graham cracker crust.

You’ll learn all the secrets to creating a flawless dessert without any baking, and by the end of this post, you’ll be equipped to whip up a decadent pie that rivals even the most complex baked goods.

Whether you're a novice or an experienced baker, this pie is both foolproof and crowd-pleasing.

Ingredients You’ll Need

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Chocolate Pudding Filling:

2 boxes (3.4 oz each) instant chocolate pudding mix
2 ¾ cups cold milk
1 cup heavy cream, whipped (or 1 cup whipped topping)
1 teaspoon vanilla extract

For Topping:

1 cup whipped cream (optional)
Chocolate shavings or sprinkles (for garnish)

How to Make No-Bake Chocolate Pudding Pie

1. Prepare the Graham Cracker Crust

Start by making the base of the pie—the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the ingredients together until the mixture has the texture of wet sand and holds together when pressed.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Make sure it’s packed tightly to create a sturdy crust. You can use the bottom of a glass or measuring cup to press it down more firmly. Place the crust in the refrigerator to chill while you prepare the filling.

2. Make the Chocolate Pudding Filling

In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Continue whisking for about 2 minutes until the mixture thickens and is smooth. The instant pudding will set quickly, so be sure to whisk continuously to avoid lumps.

Next, gently fold in the whipped cream (or whipped topping) and vanilla extract. The whipped cream will add lightness to the pudding and give the pie its rich, creamy texture. Be careful not to overmix, as you want to keep the filling light and airy.

3. Assemble the Pie

Once the filling is ready, pour it into the chilled graham cracker crust. Use a spatula to spread it evenly, making sure the top is smooth. Place the pie in the refrigerator to chill for at least 4 hours, or overnight if possible, to allow the filling to fully set.

4. Add Toppings and Serve

Before serving, top the pie with a generous layer of whipped cream, if desired. You can also garnish with chocolate shavings, sprinkles, or even crushed graham crackers for extra texture and visual appeal.

Slice the pie and serve chilled for a refreshing, indulgent dessert.

Can I use a store-bought crust instead of making my own?

If you’re short on time, a pre-made graham cracker crust works just as well. However, I recommend making your own for that homemade touch—it’s quick and easy!

Can I make this pie in advance?

This pie is actually better when made ahead of time since it needs several hours to set. You can prepare it a day before and keep it in the fridge until ready to serve.

Can I use homemade pudding instead of instant pudding mix?

If you prefer to make the chocolate pudding from scratch, feel free to substitute it for the instant mix. Just ensure the pudding is fully cooled before folding in the whipped cream.

What’s the best way to store leftovers?

Leftover pie can be stored in the refrigerator for up to 4 days. Just cover it with plastic wrap or place it in an airtight container.

Variations Adapt to Your Taste

Extra Chocolatey: For chocolate lovers, you can use chocolate graham crackers instead of regular ones for the crust. You can also add a layer of melted chocolate ganache between the crust and the pudding for a decadent twist.

Peanut Butter-Chocolate Pudding Pie: Want a peanut butter twist? Add a layer of smooth peanut butter to the graham cracker crust before pouring in the pudding filling. You can also fold peanut butter into the whipped cream topping.

Mint Chocolate Pie: Add a teaspoon of peppermint extract to the pudding mix for a refreshing minty flavor. Top with crushed peppermint candy for a festive, seasonal twist.

Seasonal Variations

Summer Delight: Add fresh raspberries or strawberries to the top of the pie for a burst of fruit flavor. The tartness of the berries complements the creamy chocolate filling perfectly.

Holiday Version: For the winter holidays, sprinkle crushed candy canes on top of the whipped cream for a festive touch. You could also swap out the graham cracker crust for a gingerbread cookie crust for a holiday spin.

Tips for the Best Pie

Not Chilling the Crust: The key to a solid, non-crumbly graham cracker crust is to make sure you chill it long enough before adding the filling. This step helps the crust set and stay together when slicing.

Overmixing the Pudding: When folding the whipped cream into the pudding, be gentle. Overmixing can deflate the whipped cream and result in a heavier texture. You want the filling to be light and airy.

Rushing the Chill Time: As tempting as it may be to dig in right away, this pie needs time to set properly in the fridge. Allow at least 4 hours of chilling time to ensure a firm slice.

In the Refrigerator: Store your pie in the fridge, covered loosely with plastic wrap, for up to 4 days. The crust may soften slightly over time, but it will still be delicious.

In the Freezer: Want to save some pie for later? You can freeze individual slices wrapped tightly in plastic wrap and stored in an airtight container. To thaw, simply place a slice in the refrigerator for a few hours before serving.

This no-bake chocolate pudding pie is a true lifesaver for any dessert lover looking for an easy, delicious treat without turning on the oven.

Whether you’re making it for a special occasion or just because you deserve a sweet indulgence, this pie will satisfy all your cravings!

Happy baking!

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