Chocolate Pudding Pie

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The BEST and easiest dessert! 6-ingredient NO BAKE Chocolate Pudding Pie. Impressive looking, little effort

This Chocolate Pudding Pie is a total show stopper, yet couldn’t be easier to make! The pie requires minimal preparation time and only six ingredients, but delivers a dessert dressed to seriously impress! Chocolate Pudding Pie starts with a simple Oreo® cookie crust and has three layers, all created with the same three ingredients. 

Love instant pudding? Us too! Use leftover pudding mixes in our Turtle Pudding Cups, Cake Mix Cupcakes, Chocolate Chip Pudding Cookies, or this Eclair Cake.

A slice of Chocolate Pudding Pie

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! 

Process shots-- images of the Oreo crust being prepped

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.

We 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!

Process shots of Chocolate Pudding Pie-- images of the pie crust being pressed into the pie pan

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.

Process shots-- images of the filling being made and added to the baked crust

Jello Chocolate Pudding Pie Filling

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

  1. Chocolate Instant Pudding Mix: While it would be nice if any boxed pudding worked in this recipe, this part of the recipe is very specific. We’re looking to use chocolate instant pudding mix and not the cook-and-serve type. We also want to make sure the pudding mix is not sugar-free or reduced-calorie — those varieties won’t work the same. The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and a smaller one. We want to get the small 3.9-ounce (110g) box. When using the pudding mix in this pie, follow my recipe directions — don’t prepare it according to package directions.
  2. Full-Fat Frozen Whipped Topping (Cool Whip®): Reduced-fat or low-fat/sugar-free/fat-free Cool Whip won’t work the same as regular Cool Whip. These alternatives don’t get firm enough to get clean cuts of the pie and don’t taste as indulgent. If you don’t mind a less firm pie with a slightly different flavor in exchange for saving some calories, then use the reduced-fat alternatives. Whatever frozen whipped topping you get, be sure it’s fully thawed before using. If it is still frozen in its entirety or in part, it won’t incorporate with other ingredients nicely.
  3. Whole Milk: We’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), we don’t recommend skim milk or plant-based milk alternatives. 

QUICK TIP

Don’t want to make Chocolate Pudding Pie with Cool Whip? Use a store-bought alternative like TruWhip or make your own whipped topping! To make your own: Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. Use in place of an 8-ounce container of Cool Whip!

Process shots-- adding the whipped topping to the pudding; mixing to combine; spreading over the first layer; adding the remaining whipped topping to the pie

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.)

QUICK TIP

Chocolate curls are so easy to make! Here’s how:

  • Use a chocolate bar — we like to use a Lindt® Dark Chocolate Bar with Sea Salt (not sponsored).
  • Unwrap the bar and use a vegetable peeler to peel down the side of the bar right on top of the pie.

Overhead image of the Chocolate Pudding Pie, all completed and ready to chill

Chocolate Pudding Pie FAQs

1How 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.

2How 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.

3Does this pudding pie have to be refrigerated?

Yes, this Chocolate Pudding Pie recipe needs to be stored in the fridge. It will keep for 2-3 days.

A slice of the Chocolate Pudding Pie ready to be served

STORAGE

Can You Freeze Chocolate Pudding Pie?

We don’t recommend freezing this recipe. There is so much dairy in it (whipped topping and milk) that it will most likely change textures upon freezing and thawing. It also becomes quite watery and the crust will absorb the excess moisture– making it soggy.

This Chocolate Pudding Pie is best consumed within 2-3 days of making. 

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Chocolate Pudding Pie

5 from 3 votes
This Chocolate Pudding Pie is a total show stopper, yet couldn't be easier to make! This pie requires minimal preparation time and only six ingredients, and delivers a dessert dressed to seriously impress! Chocolate Pudding Pie starts with a simple Oreo cookie crust and has three layers, all created with the same three ingredients. 
Print Recipe

Chocolate Pudding Pie

5 from 3 votes
This Chocolate Pudding Pie is a total show stopper, yet couldn't be easier to make! This pie requires minimal preparation time and only six ingredients, and delivers a dessert dressed to seriously impress! Chocolate Pudding Pie starts with a simple Oreo cookie crust and has three layers, all created with the same three ingredients. 
Course Dessert
Cuisine American, Vegetarian
Keyword Chocolate Pudding Pie
Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 12 slices (One 9-inch pan)
Calories 268kcal
Cost $7.83

Ingredients

Crust OR purchase a use a pre-made Oreo Cookie Crust for a completely no-bake pie!

  • 1-3/4 cups (272g) Oreo cookie crumbs (~24 whole Oreos)
  • 4 tablespoons (56g) unsalted butter, melted
  • Tiny pinch fine sea salt, optional

Filling

  • 2 packages (3.9 oz; 111g EACH) instant chocolate pudding mix (Note 1)
  • 2 cups whole milk (Note 2)
  • 1 container (8 oz; 226g) frozen whipped topping (like Cool Whip) completely thawed (Note 3)
  • Optional: mini chocolate chips, chocolate bar

Instructions

  • CRUST: Preheat the oven to 350 degrees F. Spray a pie pan (I use a 9-inch pan) with nonstick spray and set aside. In a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all in crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs; transfer the crumbs to a bowl. Add in the melted (and cooled to room temperature) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a 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 (pop it in the fridge or freezer to speed up the cooldown). (No need to bake a pre-made Oreo crust).
  • 1ST LAYER: After crust has been baked and fully cooled, add both packages of instant pudding mix to a large bowl. Pour in the 2 cups cold milk, and, working quickly, briskly whisk the two together for 2 minutes. Mixture should be very thick. Remove 1 and 1/2 cups of this thick pudding and add it to the bottom of the completely cooled Oreo cookie crust. Spread evenly in one layer.
  • 2ND LAYER: Combine the remaining pudding with half of the thawed whipped topping and then spread evenly on top of the chocolate pudding layer.
  • 3RD LAYER & CHILL: With a clean spatula, spread the remaining whipped topping evenly on top of everything. Chill pie in the fridge for at minimum 2 hours and preferably 4 hours.
  • SERVING: When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve. (Run a knife under hot water and dry in between each cut.) If desired, sprinkle individual pieces with miniature chocolate chips and chocolate curls (Note 4). Enjoy!
  • STORAGE: Pie is best enjoyed and fully consumed within 2-3 days of being made. We don't recommend freezing this pie. There is so much dairy (whipped topping and milk) in it that it will most likely change textures upon freezing and thawing. It also becomes quite watery and the crust will absorb the excess moisture making it soggy.

Video

Recipe Notes

Note 1: Chocolate instant pudding mix: We’re looking to use chocolate instant pudding mix, not the cook-and-serve type. Also, make sure the pudding mix is not sugar-free or reduced-calorie — those varieties won’t work the same. The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and a smaller one. We want to get the small 3.9-ounce (111g) boxes. When using the pudding mix in this pie, follow my recipe directions — don’t prepare it according to package directions. My instructions use less milk than the package directions call for.
Note 2: Whole milk: We'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), we don't recommend skim milk or plant-based milk alternatives. 
Note 3: Cool Whip®: Reduced-fat or low-fat/sugar-free/fat-free Cool Whip won't work the same as regular Cool Whip. These alternatives don't get firm enough to get clean cuts of the pie and don't taste as indulgent. If you don't mind a less firm pie with a slightly different flavor in exchange for saving some calories, use the reduced-fat alternatives. Whatever frozen whipped topping you get be sure it’s fully thawed before using. If it is still frozen in its entirety or in part, it won’t incorporate with other ingredients nicely. In the post, we share how to make your own whipped topping, if you prefer.
Note 4: Chocolate curls: Here's how to make quick chocolate curls: unwrap a chocolate bar and use a vegetable peeler to peel down the side of the bar right on top of the pie.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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17 Comments

  1. Chelsea, this pie slices so beautifully! Love all the layers- so creamy and packed full of chocolatey goodness 🙂

  2. Hi Chelsea, This pie looks delicious and I have made something like it but I was just wondering if 2 cups of milk is enough for the 2 pie pkgs. My son is making his confirmation this week and this is something he would love.

    Thanks so much.

    1. Hey Lisa! Great to hear from you 🙂 The milk amount is definitely correct — there is a lot less milk than regular pudding so it is able to set up correctly. I hope your son loves it!

  3. Oh my word! I made the mistake of only buying enough for one pie and I’m giving it to someone else… guess I’ll be buying more tomorrow to make one for myself! This was insanely easy and SO SO chocolatey!

  4. can yuou use home made choc pudding for this recipe and use a different cookies or graham cracker crust

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