Chocolate Jello Pudding Pie

5 from 5 votes

Creamy, smooth, decadent and sweet Chocolate Jello Pudding Pie is made with a buttery graham cracker crust and a rich, fluffy 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.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 448kcal

Author: Lauren Harris

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.

** Nutritional information is an estimate and may vary.

Nutrition