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If you love silky pudding, flaky crust, and chocolate chips, this Chocolate Chip Pudding Pie is calling your name! It’s a no-fuss, creamy dessert that comes together in no time, making it perfect for any occasion—holidays, birthdays, or just because you’re craving something sweet.
The best part? No baking required! (Unless you want to bake your own crust.) With a rich vanilla or chocolate pudding base and plenty of chocolate chips in every bite, this pie is a guaranteed crowd-pleaser. Let’s get started!
🛒 Ingredients
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs (or crushed Oreos for extra chocolate flavor!)
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
For the Pudding Filling:
- 1 (3.4 oz) box instant vanilla or chocolate pudding mix (or make homemade pudding—see variation below!)
- 2 cups (480ml) cold milk (whole milk for the creamiest texture)
- ½ cup (120ml) heavy cream (makes it extra rich!)
- ½ cup (85g) mini chocolate chips (or chopped chocolate for a melt-in-your-mouth effect!)
For the Topping:
- 1 cup (240ml) heavy whipping cream (or use store-bought whipped topping)
- 2 tbsp powdered sugar (for slight sweetness)
- 1 tsp vanilla extract
- ¼ cup (40g) mini chocolate chips (for garnish!)
🔥 Directions
1️⃣ Make the Crust
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Chill in the fridge for 30 minutes (or bake at 350°F (175°C) for 8 minutes for a crunchier crust).
2️⃣ Make the Pudding Filling
- In a large bowl, whisk together the pudding mix, cold milk, and heavy cream until thick and smooth (about 2 minutes).
- Fold in mini chocolate chips until evenly distributed.
- Pour the filling into the chilled crust and smooth the top with a spatula.
3️⃣ Make the Whipped Cream Topping
- In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the pudding layer.
4️⃣ Chill & Serve
- Sprinkle with extra mini chocolate chips for decoration.
- Chill the pie for at least 2 hours (overnight is even better for the best texture!).
- Slice, serve, and enjoy!
🍫 Helpful Tips & FAQ
Can I make this ahead of time?
Absolutely! This pie tastes even better the next day as the flavors meld together. Make it up to 24 hours in advance and keep it refrigerated.
How do I store leftovers?
Keep the pie covered in the fridge for up to 4 days. If using fresh whipped cream, it’s best eaten within 2 days.
Can I use homemade pudding?
Yes! If you prefer a from-scratch pudding:
- Heat 2 cups milk, ½ cup sugar, 3 tbsp cornstarch, and a pinch of salt over medium heat.
- Stir constantly until it thickens.
- Remove from heat and stir in 1 tsp vanilla extract and 2 tbsp butter.
- Cool slightly before adding chocolate chips and pouring into the crust.
Fun Variations
- Peanut Butter Chocolate Chip Pie: Swirl in ¼ cup peanut butter into the pudding before pouring it into the crust.
- Mocha Chip Pie: Add 1 tbsp instant espresso powder to the pudding mix for a coffee twist!
- Cookies & Cream: Use crushed Oreos instead of graham crackers for the crust and mix Oreo pieces into the filling.
🍪 Final Thoughts
This Chocolate Chip Pudding Pie is pure creamy, chocolatey bliss in every bite! Whether you’re making it for a party or just because you need an easy dessert, it’s a guaranteed hit.
Give it a try and let me know what you think! Happy no-baking! 😊🍫🥧
