Chocolate Pudding Pie

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If you're looking for a dessert that checks all the boxes-easy, creamy, chocolatey, and no-bake-then this Chocolate Pudding Pie is for you. With layers of smooth chocolate pudding, a rich chocolate crust, and fluffy whipped topping, it's a fan-favorite that comes together in minutes and disappears even faster.

Chocolate pie with a chocolate crust, topped with whipped cream and mini chocolate chips.

This pie is especially popular during the warmer months when you want a chilled treat without turning on the oven. It also makes a perfect addition to holiday dessert tables like Thanksgiving or Christmas, thanks to its simple prep and classic flavor.

This no-bake pie was inspired by your No‑Bake Banana Pudding Cups, which also deliver creamy, chilled sweetness with simple ingredients. These rich chocolate pudding slices pair wonderfully with those banana pudding cups - the silky banana layers balance out the chocolate, making for a creamy and indulgent dessert duo your guests will love.

Close-up photo of a slice of chocolate pie with whipped cream and chocolate chips on a plate.

Ingredients

Chocolate pudding mix serves as the rich and creamy base.
Milk is used to prepare the pudding mixture.
Whipped topping, thawed, is folded in to create a light and fluffy texture.
Premade chocolate pie crust holds the filling in a convenient, ready-to-use shell.
Mini chocolate chips add a sweet crunch on top.

See recipe card for quantities.

How to Make Chocolate Pudding Pie

Chocolate pie with a chocolate crust filled with a silky chocolate mixture and topped with a dollop of whipped cream in a bowl.

In a large bowl, whisk together the chocolate pudding mix and milk for 5 minutes.

Chocolate pie with a chocolate crust topped with a rich chocolate filling.

Pour half of the mixture into the pie crust and spread evenly.

A large bowl filled with chocolate mixture, with a whisk resting on top.

Add half the container of whipped topping to the remaining pudding mixture in the bowl, then whisk to combine.

Pour that mixture into the pie crust and spread evenly. Top with the remaining whipped topping, and spread to the edges.

Chocolate pie with a chocolate crust, topped with whipped cream.

Top with the remaining whipped topping, and spread to the edges.

Top with mini chocolate chips.

Refrigerate for 2 hours, or until ready to serve.

Hint: For a firmer pie that slices cleanly, let it chill overnight. You can also pop it in the freezer for 30 minutes before serving for a frozen treat!

Substitutions & Variations

Gluten-free - Use a certified gluten-free pie crust.
Dairy-free - Choose non-dairy milk and a dairy-free whipped topping.
Fancy version - Add chocolate shavings or a drizzle of chocolate syrup on top.
Kid-friendly - Let the kids add colorful sprinkles instead of chocolate chips.

💭Crucial Success Tips

Let the pudding sit for a minute before pouring to make spreading easier. Don't skip the chill time-it really helps the layers set up nicely.

FAQ

Can I use homemade whipped cream instead of whipped topping?

Absolutely. Just make sure it's stabilized if you plan to store the pie for more than a few hours.

What if I don't have a premade chocolate crust?

You can use a graham cracker or Oreo crust instead-or make your own from crushed cookies and melted butter.

Can I freeze chocolate pudding pie?

Freezing is not recommended, as the texture may change once thawed.

📖 Recipe

A slice of chocolate pie with whipped cream and chocolate chips on a plate, with the whole pie in the background.

Tina

Chocolate Pudding Pie

This Chocolate Pudding Pie is a no-bake American dessert made with a creamy chocolate pudding filling layered inside a rich chocolate crust, topped with fluffy whipped topping and mini chocolate chips. It's the perfect make-ahead treat for chocolate lovers looking for something easy, chilled, and crowd-pleasing.

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Prep Time 10

Down Time 2

Total Time 2 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

5.9 oz box chocolate pudding mix
2 ½ cups milk
8 oz whipped topping thawed
6 oz premade chocolate pie crust
2-3 tablespoon mini chocolate chips

Method

In a large bowl, whisk together the chocolate pudding mix and milk for 5 minutes.
Pour half of the mixture into the pie crust and spread evenly.
Add half the container of whipped topping to the remaining pudding mixture in the bowl, then whisk to combine.
Pour that mixture into the pie crust and spread evenly.
Top with the remaining whipped topping, and spread to the edges.
Top with mini chocolate chips.
Refrigerate for 2 hours, or until ready to serve.

How to Store Chocolate Pudding Pie

Store the pie in the refrigerator, covered, for up to 3 days. It does not freeze well once assembled, as the whipped topping may become watery when thawed.