Chocolate Pudding Pie

This Chocolate Pudding Pie is a total show stopper, yet couldn’t be easier to make! With only six ingredients and quick prep, it’s sure to impress. Made with an Oreo® cookie crust and three layers using the same three ingredients.

Use leftover pudding mixes in Turtle Pudding Cups, Cake Mix Cupcakes, Chocolate Chip Pudding Cookies, or this Eclair Cake.

The Best Chocolate Pudding Pie Recipe

This Chocolate Pudding Pie recipe is one of my go-to desserts — parties, potlucks, fun family nights — you name it! It always receives rave reviews with minimal effort. Everyone is shocked when they ask about the ingredients to find out the main ingredient is store-bought chocolate pudding mix!

How To Make Chocolate Pudding Pie

It may look elaborate or time consuming with the three different layers, but it couldn’t be easier to make. All three layers originate from just three ingredients.

I start with a simple Oreo cookie crust and then prepare the filling. The filling includes pudding mix, milk, and whipped topping. And the “magic” happens in mixing those three ingredients together in 3 different ways to create 3 unique layers.

The bottom layer is chocolate pudding mix made with milk, the middle layer is chocolate pudding mix with milk and some of the whipped topping added in, and the final layer is just whipped topping. And that’s it — an easy Chocolate Pudding Pie, ready to be devoured!

There are two components to this recipe — the instant chocolate pudding pie filling and the Oreo crust; we’ll break down each below.

Oreo Crust

To make this a true No-Bake Chocolate Pudding Pie, you’ll want to purchase an already prepared Oreo cookie crust at the store. These crusts don’t need to be baked beforehand — you can immediately add in the filling. These store-bought crusts are also nice to use if you’re in a rush or simply don’t want to make your own crust. That said, a homemade crust is always the tastiest! Below are a few tips:

• Crush the Oreos thoroughly. If there are big pieces of the cookies in the crust, it will still taste great, but the pie won’t cut and serve as nicely. I recommend a blender or food processor for crushing the cookies. Alternatively, you can add all the Oreos to a large plastic bag, remove any air from the bag, and break the cookies into crumbs with a rolling pin or meat mallet.
• Leave the creme filling. There’s no need to separate creme from the cookie; it adds structure and sweetness to the crust.
• Don’t add hot butter to the crushed Oreos. Let the butter cool slightly before mixing the two together. This avoids a greasy pie crust.
• Don’t add sugar. A lot of crust recipes (typically graham cracker crusts — like this Creamy Lemon Pie) call for sugar, but the Oreo creme sweetens the crust plenty in this Chocolate Pudding Pie.
• Press the crust down firmly. I like to use the bottom of a metal measuring cup to evenly press the crust down and up the sides of the pan.
• Don’t skip baking the crust. Baking the crust keeps it from getting soggy from the pudding and helps it remain firm so it slices nicely.

Jello Chocolate Pudding Pie Filling

As mentioned above, there are only three ingredients in the filling. I’ll break down each below:

1. For the chocolate pudding mix in this recipe, be specific. Use chocolate instant pudding mix, not the cook-and-serve type, and avoid sugar-free or reduced-calorie versions. Get the small 3.9-ounce (110g) box. Follow the recipe directions; don’t prepare it as directed on the package.
2. Use regular full-fat Cool Whip®, not reduced-fat or low-fat/sugar-free versions. They won’t set well or taste as indulgent. If you’re okay with a softer pie for fewer calories, try reduced-fat options. Make sure your frozen whipped topping is fully thawed before using it; otherwise, it won’t mix properly.
3. Whole Milk: I’ve tried this pie recipe with all different kinds of milk and whole milk is always the best in terms of richness and pie thickness. While you can use 2% or 1% (for a less thick and sturdy pie), I don’t recommend skim milk or plant-based milk alternatives.

Recipe Notes

• If you prefer a dark chocolate pudding pie, use a dark chocolate pudding mix in place of the regular (chocolate or chocolate fudge).
• Use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.
• Any pie pan will work for this recipe! If you’d like a thicker and taller pie as featured in these photos, here is the pan I use.
• Garnish the top! Totally optional, but if you’d like to add some extra pizzazz to this Chocolate Pudding Pie, sprinkle on some miniature chocolate chips or add some edible chocolate curls (see “quick tip” box below.)

Chocolate Pudding Pie FAQs

How do you thicken instant pudding for pie?

A few tips to ensure a good, thickened pudding:

• Use the right pudding mix! Choose instant pudding, not the cook-and-serve type.
• Follow recipe directions, not the directions on the box of the pudding mix.
• Add whole milk and avoid plant-based milk alternatives.

How do you keep Chocolate Pudding Pie from getting watery?

• Use full-fat products for the filling (lower fat/lite/sugar-free products tend to weep quicker).
• Bake the pie crust and allow it to fully cool before adding in the filling.

More Chocolate-Filled Desserts

• Our favorite Chocolate Cheesecake with a chocolate topping
• Ice Cream Pie with an Oreo cookie crust
• Chewy Chocolate Chip Cookies with a “secret” ingredient that makes them extra chewy
• Ice Cream Sandwich Cake with only four ingredients
• Chocolate Chip Cupcakes with a cookie crumb frosting

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4.88 from 8 votes

Chocolate Pudding Pie

By Chelsea Lords

With just six ingredients and three delicious layers, this Chocolate Pudding Pie is simple and stunning!

Prep Time: 25 minutes minutes

Chilling Time: 4 hours hours

Total Time: 4 hours hours 25 minutes minutes

Servings: 12 slices

Equipment

• Pie pan 9-inch

Ingredients 

USMetric

 

1x2x3x

Crust

• ▢ Cooking spray
• ▢ 24 Oreos
• ▢ 4 tablespoons unsalted butter melted
• ▢ 1/16 teaspoon salt optional

Filling

• ▢ 2 (3.9-ounce) packages chocolate instant pudding mix see note 1
• ▢ 2 cups whole milk see note 2
• ▢ 1 (8-ounce) container frozen whipped topping thawed, see note 3
• ▢ Mini chocolate chips optional

Instructions 

• You can purchase a pre-made Oreo cookie crust or make one at home. To make your own, preheat the oven to 350℉. Spray a 9-inch pie pan with cooking spray and set aside.
• In a powerful blender or food processor, blend the Oreos into crumbs. Once fully crumbled, measure to ensure you have a full 1-3/4 cups of crumbs, then transfer the crumbs to a bowl. Add in the melted, room temperature butter and salt. Stir until a thick dough forms and press that mixture into the pie pan. Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Bake for 10 minutes, remove and cool completely before using.
• Add both packages of instant pudding mix to a large bowl. Pour in milk and briskly whisk for 2 minutes. Mixture should be very thick. Remove 1-1/2 cups of this pudding mix and add it to the bottom of the cooled Oreo cookie crust. Spread evenly in one layer.
• Combine the remaining pudding with half of the thawed whipped topping and then spread evenly on top of the first layer.
• With a clean spatula, spread the remaining whipped topping evenly on top of everything. Chill pie in the fridge for 2–4 hours.
• When ready to serve, warm a very sharp knife under hot water, dry it, and then make quick, clean cuts. Make sure to run the knife under hot water and dry it between each cut. If desired, sprinkle with mini chocolate chips. Enjoy!

Video

Recipe Notes

Note 1: Be sure to use chocolate instant pudding mix, not cook-and-serve. Don't use sugar-free or reduced-calorie, they won't set the same. Check that the box says 3.9-ounce before purchasing.

Note 2: You can use 2% or 1% milk for a less dense pie, but I don't recommend skim milk or plant-based milk alternatives. 

Note 3: Reduced-fat, low-fat, sugar-free, and fat-free Cool Whip won't work the same as regular Cool Whip. Be sure it's entirely thawed before adding it to the mix.

Storage: Pie is best enjoyed within 2–3 days of being made. Store in an airtight container in the fridge. This pie does not freeze well. 

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 39.6g | Protein: 3.1g | Fat: 11.3g | Cholesterol: 11.4mg | Sodium: 417.5mg | Fiber: 0.7g | Sugar: 31.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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