Chocolate Pudding Pie
Homemade Chocolate Pudding Pie has layers of Oreo crust, stovetop chocolate pudding, and whipped cream for a rich, make-ahead dessert.
Homemade Chocolate Pudding Pie is a rich, creamy dessert featuring a crunchy Oreo crust, a stovetop chocolate pudding filling, and fresh whipped cream. The pudding comes together in minutes, then chills until it’s sliceable, making a make-ahead pie that tastes extra chocolatey without being too sweet.
I like making the pudding from scratch because it turns out thick, silky, and extra chocolatey, while the Oreo crust keeps every bite rich and fun.
What Makes This Pie So Good
You’ll love this pie because:
- The Oreo crust gives every bite a sweet chocolate-cookie crunch.
- The homemade pudding filling is thick, creamy, and totally worth the whisking.
- Fresh whipped cream makes each slice feel light, sweet, and just right.
- You can make it ahead of time for holidays, parties, or anytime a chocolate craving hits.
Ingredients
This Chocolate Pudding Pie uses simple baking staples, but the Oreo cookie crust, homemade stovetop pudding, and fresh whipped cream make it taste extra special.
Crust: Regular Oreo cookies and melted butter make a sturdy, extra chocolatey crust that holds up well under the thick pudding filling.
Pudding Filling: This homemade stovetop pudding uses simple staples like milk, cream, egg yolks, cocoa powder, cornstarch, butter, vanilla, and chocolate chips for a rich, smooth filling that chills up beautifully. Dark or bittersweet chocolate chips give the best deep chocolate flavor without making the pie too sweet, but semisweet chocolate chips work too.
Topping: Fresh whipped cream keeps each slice light and balanced, and a little shaved chocolate makes the pie look extra special.
How to Make Chocolate Pudding Pie
Make the Oreo crust: Pulse the cookies into fine crumbs, mix with melted butter, and press the mixture into a deep-dish pie pan. Bake until the crust looks dry and set, then let it cool completely.
Cook the chocolate pudding: Whisk the pudding ingredients together in a saucepan, then cook over medium heat while stirring constantly. It’s ready when it bubbles slowly, thickens enough to coat the back of a spoon, and leaves visible trails from the whisk.
Fill and chill the pie: Stir in the chocolate chips, butter, and vanilla until the pudding is smooth, then pour it into the cooled crust. Cover with plastic wrap and chill until the filling is fully set and sliceable.
Top and serve: Add fresh whipped cream right before serving, then finish the pie with chocolate shavings for a pretty, extra chocolatey topping.
Tips for Success
Make sure the pudding thickens first. If the filling still looks loose, keep whisking and cooking until it’s thick and glossy before pouring it into the crust. That stovetop step is what helps the pie set properly.
Cover the pudding surface. Press plastic wrap directly onto the pudding before chilling so it doesn’t form a skin on top.
For the best slices, give it time. The filling firms up as it chills, so don’t rush it. Overnight chilling gives you the cleanest slices. You can pop the pie in the freezer for 20–30 minutes if you’re short on time, but for the best texture and clean slices, let it chill fully in the fridge.
Wait to add the whipped cream. For the prettiest topping, spread it over the pie just before serving. It will still taste great if added earlier, but it may soften a bit in the fridge.
Storage
Store covered in the refrigerator for 3 to 4 days. The filling will stay thick and creamy, but the whipped cream may soften or deflate a bit over time. For the prettiest slices, add the whipped cream close to serving.
FAQ
Dark or bittersweet chocolate delivers a rich flavor without being too sweet. Semisweet works too, but the pie will be a little sweeter.
Yes, it’s a great shortcut. Just know the filling won’t be quite as rich or silky as the homemade stovetop version.
Absolutely. The Oreo crust is my favorite here, but you can swap in a graham cracker crust for something sweeter and lighter, a homemade pie crust for a classic chocolate cream pie feel, or a store-bought crust for an easy shortcut.
It usually means the pudding didn’t cook long enough or the pie didn’t chill fully. Make sure the filling thickens on the stove, then chill at least 4 hours before slicing.
Yes. You can make the crust and filling a day ahead and chill until set. Add the whipped cream right before serving for the best texture.
Chocolate Pudding Pie Recipe
Equipment
- Food Processor (see note)
Ingredients
Crust
- 24 Oreo cookies (1 package)
- 5 tablespoons butter melted
Chocolate Pudding
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 3 large egg yolks
- 2 cups whole milk
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- dark chocolate shavings for garnish
Instructions
Crust
- Preheat the oven to 350 degrees F.
- Add 24 Oreo cookies to the bowl of a food processor. Cover and pulse until they become fine crumbs. Add 5 tablespoons butter and pulse again until the mixture resembles wet sand.
- Pour the Oreo crumbs into a 9-inch deep dish pie plate. Press them evenly along the bottom, then up the sides to form a crust. Bake in the preheated oven for 10 minutes, or until the crust looks dry. Allow to cool completely on a wire rack, about 1 hour.
Pudding
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/2 teaspoon salt. Whisk in 1 cup heavy whipping cream, then 3 large egg yolks and finally 2 cups whole milk, mixing well after each addition.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to bubble and thickens enough to coat the back of a spoon.
- Immediately remove from the heat and stir in 1/2 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until completely melted.
- Pour the pudding into the cooled crust, then press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or until fully chilled and set.
Topping
- When you're ready to serve, beat 1 cup heavy whipping cream, 3 tablespoons powdered sugar, and 1/4 teaspoon vanilla extract in a large mixing bowl until stiff peaks form.
- Spread the whipped cream over the cooled pie, then sprinkle with dark chocolate shavings. Slice and serve.
Notes
- If you don’t have a food processor, crush the Oreos in a sealed gallon-size bag with a rolling pin.
- For a less rich filling, use 3 cups of whole milk and skip the heavy cream in the pudding.
- For the best look, add the whipped cream shortly before serving. Leftovers will keep covered in the fridge for 3 to 4 days, but the whipped cream may soften.
- This pie can be made one day ahead. Chill the filled pie without the topping, then add the whipped cream and chocolate shavings before serving.
Nutrition
More Chocolate Desserts to Try
If you’re craving more rich, chocolatey desserts like this pie, here are a few favorites to try next:
- Mississippi Mud Pie is loaded with layers of chocolate, creamy filling, and a cookie crust for an extra decadent treat.
- Chocolate Cream Pie is a classic with a smooth, velvety filling and fluffy whipped topping in every slice.
- Super Easy Chocolate Cream Puffs are light, airy, and filled with chocolate cream for a fun dessert that feels a little special.
- Moist Chocolate Layer Cake is soft, rich, and perfect for birthdays or anytime you want a classic chocolate cake.
- Triple Chocolate Cupcakes pack chocolate into every bite with a rich cake base and creamy frosting on top.
