Creamy, smooth, decadent and sweet Chocolate Jello Pudding Pie is made with a buttery graham cracker crust and a rich chocolate filling. Topped with whipped cream, this pie is irresistibly good. It’s sure to be a hit at your next celebration or holiday gathering.
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This Chocolate Jello Pudding Pie is very similar to traditional chocolate cream pies, but is made a bit simpler by using Jello pudding in the filling.
My mom used to make a similar chocolate cream pie with pudding and whipped cream that was my absolute favorite. This recipe is very similar to the one I knew and loved growing up.
It’s perfect for all types of special occasions from birthdays to holidays like Thanksgiving and Christmas, especially.
Why This Recipe Works
This recipe is super easy to prepare. It doesn’t require many ingredients at all. You can even make it more simple by using a store bought crust, if you prefer.
The filling is super creamy and oh-so-delicious. This pie is always a crowd favorite with both kids and adults.
It’s an adaptable recipe, especially with the crust. You can make your own as instructed in the recipe, purchase a graham cracker or traditional crust from the store as a short cut, or make an Oreo cookie crust for an even richer pie.
Step-By-Step Instructions
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs
- 1/3 cup brown sugar (packed)
- 3/4 cup unsalted butter (melted)
Chocolate Pudding Filling
- 3.9 ounce box Jell-o chocolate pudding mix
- 2 cups whole milk (cold)
- 1/3 cup chocolate chips (melted)
- 2 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Topping
- 1 cup whipped cream
- Cocoa for dusting or chocolate shavings
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Place the chocolate chips in a microwave safe bowl. Microwave for 30 seconds. Stir and microwave in 15 second increments, stirring between each one, until the chocolate is melted and smooth.
Create!
In a medium sized mixing bowl combine the graham cracker crumbs and brown sugar. Add in the melted butter and mix until well coated and the texture resembles wet sand.
Transfer the mixture into the bottom and up the sides of a 9-inch pie plate and press down evenly. Place in the refrigerator to chill.
In a large mixing bowl combine the pudding mix and milk. Whisk together for 2 minutes, or until soft set. Add in the melted chocolate chips, espresso powder, and vanilla. Whisk until combined.
Add the whipped cream and fold in using a spatula.
Pour the filling mixture into the chilled crust and smooth out.
Add the remaining whipped cream on top of the pudding and evenly spread out.
Top with cocoa powder or chocolate shavings, if desired.
Present!
Chill in the refrigerator for at least 4 hours before serving.
Tips and Techniques
- You can swap out the graham crackers for Oreo cookies (without the cream) to make a chocolate crust.
- Store leftover pie tightly covered in the refrigerator. Consume within 3 to 4 days.
FAQ’s
Can You Freeze A Pudding Pie?
Yes. A pudding pie can be tightly wrapped and kept in the freezer for up to 1 month. Thaw in the refrigerator before serving.
Does Chocolate Pudding Pie Need To Be Refrigerated?
Yes, pudding pie should be kept in the refrigerator until you are ready to serve it. It will keep for 3-4 days covered in the refrigerator.
More Pie Recipes
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Chocolate Jello Pudding Pie
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs
- 1/3 cup brown sugar (packed)
- 3/4 cup unsalted butter (melted)
Chocolate Pudding Filling
- 3.4 ounce box Jello instant chocolate pudding mix
- 2 cups whole milk (cold)
- 1/3 cup chocolate chips (melted)
- 2 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Topping
- 1 cup whipped cream
- cocoa powder for dusting or chocolate shavings (optional)
Instructions
Graham Cracker Crust
- In a medium size mixing bowl combine the graham cracker crumbs and brown sugar. Add in the melted butter and mix until well coated and the texture resembles wet sand.2 1/4 cups graham cracker crumbs, 1/3 cup brown sugar, 3/4 cup unsalted butter
- Transfer the mixture into the bottom and up the sides of a 9-inch pie plate and press down evenly. Place in the refrigerator to chill.
Chocolate Pudding Filling
- In a large mixing bowl combine the pudding mix and milk. Whisk together for 2 minutes, or until soft set. Add in the melted chocolate chips, espresso powder, and vanilla. Whisk until combined.3.4 ounce box Jello instant chocolate pudding mix, 2 cups whole milk, 1/3 cup chocolate chips, 2 teaspoons instant espresso powder, 1 teaspoon vanilla extract
- Add the whipped cream and fold in using a spatula.1 cup whipped cream
- Pour the filling mixture into the chilled crust and smooth out.
Topping
- Add the remaining whipped cream on top of the pudding and evenly spread out.1 cup whipped cream
- Top with cocoa powder or chocolate shavings, if desired.cocoa powder for dusting or chocolate shavings
Notes
Tips and Techniques
- You can swap out the graham crackers for Oreo cookies (with the cream removed) to make a chocolate crust.
- To melt the chocolate chips, place them in a microwave safe bowl. Microwave for 30 seconds. Stir and microwave in 15 second increments, stirring between each one, until the chocolate is melted and smooth.
- Store leftover pie tightly covered in the refrigerator. Consume within 3 to 4 days.
Nutrition
