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Double Chocolate Pudding Pie

One of my all-time favorites, this Chocolate Pie features a graham cracker crust, rich double chocolate pudding filling, and homemade whipped cream on top! This simple recipe takes only 35 minutes to make and is sure to be a crowd-pleaser.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 9 (142 grams) full size graham crackers
  • 1/4 teaspoon fine salt
  • 5 tablespoons (71 grams) unsalted butter, melted
For the filling:
  • 1 tablespoon (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup (133 grams) granulated sugar
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • 1/4 cup (35 grams) cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk (whole milk or 2% work best)
  • 4 ounces (113 grams) bittersweet chocolate, chopped
  • 2 teaspoons vanilla extract
For the whipped cream:
  • 1 cup (237 grams) chilled heavy cream
  • 1 tablespoon Powdered sugar, sifted
  • Cocoa powder or chocolate shavings, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
Make the crust:
    Cup of Yum
  1. In the bowl of a food processor, pulse the graham crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool.
Make the filling:
  1. Place the gelatin in a small bowl, add the boiling water, and stir until dissolved. Set aside.
  2. In a medium saucepan, mix the granulated sugar, cocoa, cornstarch, and salt. Gradually add half the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  3. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and place in the refrigerator to set, at least 4 hours.
Make the whipped cream:
  1. Beat the cream and sugar in a medium-sized, deep bowl until soft peaks form. Spread over pie or pipe on using a piping bag fitted with a star tip. Garnish with cocoa or chocolate shavings.
  2. The pie can be covered and stored in the fridge for up to 2 days.

Notes

  • I've successfully made this recipe dairy-free by substituting the butter for coconut oil and replacing the cow's milk with almond milk. This version is not as rich and only lasts 1 day before weeping, but it is still delicious.
  • Adapted from Ellie Krieger