No Bake Chocolate Pudding Pie: The Secret to a Perfectly Sliceable Dessert

No Bake Chocolate Pudding Pie

Most pudding pies turn soupy the moment you slice them. This one does not, and the reason is simple: heavy cream takes the place of milk. That single swap gives the filling the texture of chocolate mousse, thick enough to hold a clean edge on the plate and rich enough to feel like a bakery dessert.

The recipe has been tested and refined many times, which is why it behaves the same way in my kitchen as it does in yours. The method is short and forgiving, yet the finished pie looks like you spent an afternoon on it.

this …

It works for a holiday table, a birthday, or a potluck where you want to walk in with something everyone will ask about.

Why You’ll Love This Homemade Chocolate Pie

There is a lot to like about a dessert that asks for eight ingredients, about 20 minutes of hands on work, and zero time in the oven. You stir, you beat, you chill, and you serve. That is the whole story.

The texture is the real selling point. Heavy whipping cream stands in for cold milk, and that is what turns a loose pudding into a thick filling that holds its shape on a fork and on the plate. It stays rich without turning heavy, which is the balance most no bake pies miss.

The crust is flexible too. Use a homemade graham cracker crust, a store bought crust on a busy week, or an Oreo pie crust when you want a darker chocolate flavor. All three work with the same filling.

Equipment is simple. A stand mixer handles the thick filling without strain, and a hand mixer with a large mixing bowl gets you there as well. You whip the pudding mix and heavy cream into a thick, glossy base first, then fold in the Cool Whip, which lightens the whole thing into something creamy and fluffy instead of dense.

Plan the timing before you start. The recipe card lists 20 minutes of prep and 4 hours of additional time, and the instructions suggest refrigerating the filled pie for 4 to 8 hours. Give yourself the longer window when you can. A pie that has had a full chill slices much cleaner than one rushed to the table.

This is the kind of dessert I bring to holiday dinners, birthday parties, and summer potlucks, because it travels well, feeds a crowd of 12, and needs nothing more than a spoon and a stack of plates.

Per the recipe card, each serving comes in around 485 calories, which is the sort of detail I prefer to know before I take a second slice.

If you read reviews before you bake, this pie has earned more than 400 positive reviews, and most of them mention the same two things: how thick the filling is and how cleanly the pie cuts. That matches what I see every time I make it.

• Eight ingredients and no baking at all.
• About 20 minutes of prep, then the fridge does the rest.
• A thick, sliceable filling thanks to heavy whipping cream instead of milk.
• Works with a graham cracker crust, a store bought crust, or an Oreo crust.
• Feeds 12 and suits holidays, birthdays, and potlucks.

Chocolate Pudding Pie Recipe Ingredients

The full list is short, and everything below is grouped the way you will actually use it.

Crust

• 1 1/2 cups graham cracker crumbs, about 9 graham crackers
• 1/4 cup brown sugar
• 6 Tbsp unsalted butter, melted

Filling

• 2 boxes instant chocolate pudding mix, 3.4 oz or 3.9 oz boxes, not the large 5.1 or 5.9 oz boxes
• 3 cups heavy whipping cream
• 8 oz Cool Whip, thawed

Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Add chocolate shavings for the finish, which I make from a chocolate bar and a potato peeler. The full instructions follow below.

Chocolate Pudding Pie Variations

The base recipe is easy to adjust. Two swaps come up most often, and both keep the filling exactly the same.

Gluten Free Chocolate Pie

To make this a gluten free chocolate pie, swap the graham cracker crust for a crust made with gluten free Oreos.

Everything else in the recipe is already naturally gluten free, including the pudding mix, the heavy whipping cream, the Cool Whip, and the whipped topping ingredients. Nothing else changes, and the filling still sets up the same way.

Swap the Graham Cracker Crust for Oreo Crust

If you want a chocolate crust to match the chocolate filling, use the Oreo crust version. It takes one 14.3 oz package of Oreos and 1/4 cup, which is half a stick, of unsalted melted butter.

Blend the Oreos into fine crumbs, stir in the melted butter, then press the mixture into the pie pan the same way you would press a graham cracker crust.

Can I substitute the cool whip?

Yes. If you would rather skip Cool Whip, replace it with 8 oz of fresh whipped cream, which is equal to about 3 cups. Whip it to soft peaks, then fold it into the chocolate base the same way you would fold in the Cool Whip.

How to Make Graham Cracker Crust

A food processor or blender does the heavy lifting here. Pulse graham crackers until they break down into fine crumbs, then measure out 1 1/2 cups.

1. Combine the graham cracker crumbs, 1/4 cup brown sugar, and 6 Tbsp melted unsalted butter in a large bowl.
2. Press the mixture evenly into a 9 or 10 inch pie pan.
3. Use the bottom of a measuring cup to pack the crust down firmly, working a little up the sides.
4. Place the crust in the fridge to chill until you are ready to fill it.

A firmly packed crust is what keeps slices neat later, so do not rush this step.

How to Make Chocolate Pudding Pie

This is where the pie earns its reputation. Follow the order below and the filling will come out thick and glossy.

1. In a stand mixer or a large mixing bowl, combine the 2 boxes of instant chocolate pudding mix and 3 cups of heavy whipping cream. Beat with an electric mixer until well blended. The mixture will be extremely thick, and a stand mixer handles it best. Do not prepare the pudding mix as directed on the box.
2. Add the 8 oz of thawed Cool Whip and mix on low until combined. This step is what makes the filling creamier and fluffier.
3. Spread the filling over the chilled graham cracker crust, or over an Oreo crust if you went that route.
4. Cover the pie pan with plastic wrap and refrigerate for 4 to 8 hours.

How to Make the Whipped cream topping

Wait until just before serving to make the topping. Place a metal or glass mixing bowl and the beaters in the freezer for 15 minutes first. A cold bowl whips faster and holds more air.

Remove the bowl from the freezer and add 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Beat with an electric mixer for 4 to 5 minutes, until stiff peaks form. You will know it is ready when it is scoopable with a spoon and holds its shape instead of sliding off.

Spoon the whipped cream over the chilled pie and finish with chocolate shavings. A Hershey’s Chocolate Bar and a potato peeler make quick, pretty curls.

Storing Pudding Pie

This pie lives in the refrigerator. Cover it with plastic wrap to keep the surface fresh, and keep it chilled until you are ready to serve.

Stored covered in the fridge, it holds for up to 4 days. It can also be made up to two days in advance, and honestly it slices even cleaner after a night of resting. For the best crust texture, aim to eat it within 24 hours of assembling.

Freezing works well too. The fully assembled pie can be frozen for up to 2 months as a frozen dessert pie, then thawed in the fridge for several hours before serving.

Short chilling is the most common reason a no bake pudding pie turns soft at the table. Give it the full 4 to 8 hours and it will slice cleanly.

If you like this style of dessert, peanut butter pie, Oreo pudding pie, and peanut butter cup chocolate pie are all no bake recipes that sit nicely on the same table.

Time Required for this Chocolate Pudding Dessert

Here is how the time breaks down:

• Crust: 4 minutes
• Chocolate filling: 5 minutes
• Whipped cream topping: 5 minutes
• Chilling: 4 to 8 hours in the fridge

Add the 15 minutes of freezer time for the bowl and beaters if you are counting every minute.

Tips for Homemade Chocolate Pie

• The filling is very thick while you mix it, so a stand mixer is the easiest choice for that step.
• Cut the pie with a sharp, skinny knife, and wipe the blade between slices for the cleanest edges.
• Use two 3.4 oz boxes of pudding, or two 3.9 oz boxes. Do not use the large 5.1 or 5.9 oz boxes, which throw off the filling.
• Chill the pie long enough before serving, because this step cannot be rushed.
• Eat it within 24 hours of assembling for the best crust texture.

I also like to make the crust and the filling the night before a party. The next morning, all that is left is the whipped topping and the shavings, which takes about 10 minutes from start to finish.

Our Favorite Recipes

If this chocolate pudding pie earns a spot in your rotation, these are the other recipes I come back to again and again:

• Pumpkin Cheesecake
• Cranberry Orange Scones
• Easy Lemonade
• Easy Pumpkin Bread
• Oreo Cookies
• Corn Muffins
• Mini Cheesecake
• Pecan Pie Cheesecake
• Scones
• No Bake Oreo Pie
• Banana Chocolate Chip Muffins
• Homemade Chocolate Pie
• Simple Royal Icing
• Christmas Cookies
• Cake Pops
• Glaze for Donuts
• Oreo Dirt Cake
• White Chocolate Chip Cookies

FAQs

No Bake Chocolate Pudding Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

No Bake Chocolate Pudding Pie Most pudding pies turn soupy the moment you slice them. This one does not, and the reason is simple: heavy cream takes the place of milk.

• Total Time: 260 min
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

Crust
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 Tbsp unsalted butter, melted

Filling
2 boxes instant chocolate pudding mix, 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
3 cups heavy whipping cream
8 oz cool whip, thawed

Topping
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

CRUST
1-In a large bowl, combine the graham: In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.

FILLING
2-In a stand mixer or large mixing: In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box.
3-Add the cool whip and mix on: Add the cool whip and mix on low until combined. Spread this mixture over the crust. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.

Topping
4-Before serving the pie, place a metal: Before serving the pie, place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
5-Remove the bowl from the freezer: Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
6-Spoon onto the pie and top with: Spoon onto the pie and top with chocolate shavings.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 20 min
• Cook Time: 0 min
• Method: combine

Nutrition

• Calories: 485kcal
• Sugar: 23g
• Sodium: 344mg
• Fat: 37g
• Saturated Fat: 23g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 127mg