Chocolate Jello Pudding Pie

This chocolate pudding pie is rich, creamy, and downright irresistible — the kind of dessert that tastes like it came straight from a bakery, but it’s actually made with Jell-O pudding mix right at home. With a silky-smooth chocolate filling nestled inside a buttery, flaky crust, this pie delivers that perfect balance of indulgence and simplicity. If you’re craving a classic chocolate pudding pie that’s easy enough for weeknights but elegant enough for the holidays, this recipe is it. One bite of that creamy, chocolatey filling and crisp crust combo, and you’ll see why this pie has become one of my all-time favorite desserts.

Why I Love This Jello Chocolate Pudding Pie

I’ve always loved chocolate pudding pie, but traditional versions can be tricky — lots of steps, tempering eggs, and waiting for everything to cool just right. After a lot of trial and error, I discovered the easiest shortcut: using Jell-O pudding mix as the base. It creates the same rich, smooth, mousse-like texture as homemade pudding but with half the effort and time. It’s truly the perfect blend of convenience and decadence.

This Jello chocolate pie has become one of my go-to desserts for holidays and gatherings. It comes together with simple, pantry-friendly ingredients, and the result is pure chocolate pie perfection. The filling is velvety, thick, and spoon-worthy — it’s so good, you’ll have to stop yourself from eating it straight out of the bowl before it hits the crust.

On top of a buttery baked crust (or a no-bake graham cracker or Oreo crust if you prefer), the chocolate filling sets into a luscious, creamy pie that’s guaranteed to impress. It’s a crowd-pleasing dessert for birthdays, Thanksgiving, Christmas, or family get-togethers, and it pairs well with other easy desserts like my no bake cheesecake with Cool Whip or caramel cake.

Ingredients Needed

• Two 3 ½. oz Chocolate Jello Pudding Mix 
• 3 1⁄2 cups Milk
• 2 tbsp. Butter
• 1⁄3 cup Chocolate Chips
• 1 cup Sugar
• ½ cup Cocoa Powder
• ¼ cup Cornstarch
• ½ tsp. Salt
• 1 Baked Pie Crust
• ¼ cup Chocolate Chips for topping

If you end up with some extra ingredients after you make this recipe, you can put them to good use and make this no bake chocolate pie recipe or this fudge pie recipe.

How To Make Jello Pudding Pie

Step 1: Prepare the Pie Crust

The first thing you'll have to do is prepare the pie crust. If you have decided to use a frozen one, then start by baking it according to the package's instructions. Or, if you're making one from scratch, that's the first thing you'll want to do.

Step 2: Prepare the Pie Filling

Add the milk, butter, chocolate instant pudding mix, chocolate chips, sugar, cocoa powder, cornstarch, and salt to a pot set over medium-low heat. Then, continuously stir the chocolate pudding mixture until everything has melted and is combined.

Step 3: Build the Chocolate Pudding Pie

Pour the filling over the prepared pie crust. Top the pie with chocolate curls, chocolate chips, or mini chocolate chips, and refrigerate for about 3 hours, or until it sets. Once it sets, slice the pie into about 8 slices, serve it topped with some whipped cream, and enjoy!

Expert Tips To Make The Best Jello Chocolate Pudding Pie

• Use whole milk for a rich, creamy filling. When it comes to pudding pies, the fat content in the milk makes a big difference. Whole milk gives your Jello pudding pie a smooth, luxurious texture and helps it set firmly while staying creamy. If you use 2% or skim milk, the filling may turn out thinner and less stable when sliced.
• Heat gently and stir constantly. When cooking the pudding mixture on the stovetop, use medium-low heat and stir continuously with a rubber spatula or whisk. This prevents the pudding from scorching on the bottom of the pot and keeps it lump-free. If you see small bubbles forming, that’s your cue to lower the heat — a slow, gentle simmer helps the pudding thicken evenly and develop its signature silky texture.
• Don’t skip the butter. The butter adds richness and shine to the chocolate filling. Stir it in right after removing the pudding from heat so it melts smoothly and blends in fully. It’s a small step that gives your pie that glossy, bakery-quality finish.
• Strain the pudding for a perfect texture. For extra-smooth filling, strain the pudding through a fine-mesh sieve before pouring it into the crust. This removes any undissolved bits of cocoa or cornstarch and gives your chocolate pudding pie that perfectly velvety consistency that looks as good as it tastes.
• Cool slightly before filling the crust. Don’t pour hot pudding directly into your crust — it can make the crust soggy or cause it to separate from the filling as it cools. Let the pudding cool for 10–15 minutes, stirring occasionally to prevent a skin from forming, then pour it into your pie crust while still warm and spread evenly.
• Let it chill fully before serving. Patience pays off! Chill your pie for at least 3 hours (or overnight) to let it firm up completely. This ensures clean, sturdy slices that hold their shape while still being soft and creamy inside. If you try to slice it too early, the filling may still be too loose and won’t cut cleanly.
• Garnish just before serving. Wait until right before serving to add toppings like whipped cream, chocolate shavings, or extra chocolate chips. This keeps them fresh and prevents them from melting into the filling. For an elegant look, use a vegetable peeler to create chocolate curls from a bar of dark or milk chocolate.
• Don’t over-chill or freeze. While your Jell-O pudding pie needs time in the fridge to set, leaving it uncovered for too long can cause it to dry out or form a rubbery layer on top. Cover it loosely with plastic wrap, pressing the wrap gently against the surface of the filling to prevent a skin from forming. Avoid freezing — pudding doesn’t thaw well and tends to separate.
• Slice cleanly for perfect presentation. Cutting a pie and getting perfect shaped slices can be tricky, but I have a foolproof tip. Use a sharp knife dipped in hot water (and wiped dry) between slices for neat, professional-looking servings. This trick keeps the edges of each piece smooth and clean, just like a bakery pie.
• Make it your own. This recipe is the perfect base for customization. Try adding a spoonful of peanut butter or Nutella to the pudding for a twist, or sprinkle crushed Oreo cookies or toffee bits on top before chilling. 

Chocolate Pudding Pie FAQS

Can I use instant Jell-O pudding instead of cook-and-serve pudding?

Yes! You can make this Jello pudding pie with either instant or cook-and-serve pudding mix — it just depends on your preference. Instant pudding gives you a no-cook version that’s ready to chill in minutes, while cook-and-serve pudding has a deeper, richer chocolate flavor and creamier texture. If using instant pudding, whisk it with cold milk according to the package directions, pour into your prepared crust, and refrigerate for at least 2–3 hours until firm.

Why isn’t my pudding pie setting?

If your chocolate pudding pie isn’t setting properly, it’s usually because of one of two things. Incorrect milk ratio – Make sure to follow the recipe or box instructions closely. Too much milk will keep the pudding runny. Not enough chill time – The pudding needs at least 3 hours in the refrigerator (preferably 4+) to set completely. If you used instant pudding, double-check that you used cold milk; warm milk prevents instant pudding from thickening.

How do I make my pudding pie thicker?

If you prefer a thicker, mousse-like texture, reduce the milk slightly by about ¼ cup or whisk in 1 tablespoon of cornstarch when cooking the pudding. Let the mixture simmer gently for a few minutes until it thickens before pouring it into the crust. Using whole milk instead of skim or 2% also helps create a firmer, creamier pie.

Can I use a graham cracker or Oreo crust instead of a baked crust?

Definitely! Both graham cracker crusts and Oreo cookie crusts work beautifully for this recipe. If you want to keep your pie no-bake, skip the oven entirely and use a store-bought crust. The buttery graham cracker crust adds a nice contrast to the rich filling, while the Oreo crust creates a double-chocolate dream dessert.

Can I make this pie ahead of time?

Yes! This Jell-O chocolate pie is an ideal make-ahead dessert. You can prepare it up to 24 hours in advance and keep it covered in the refrigerator until ready to serve. The filling actually tastes even better after chilling overnight because the flavors deepen and the texture becomes perfectly set.

How long does pudding pie last in the fridge?

Stored properly, your Jello pudding pie will last for up to 4 days in the refrigerator. Cover it tightly with plastic wrap or foil to prevent it from drying out or absorbing fridge odors. Avoid freezing — pudding doesn’t thaw well and can become watery after defrosting.

Can I use a different flavor of pudding mix?

Absolutely! This recipe works with almost any flavor of Jell-O pudding mix. Try vanilla, butterscotch, or banana cream for a lighter variation, or even white chocolate or cookies and cream for something extra indulgent. Just follow the same measurements and instructions for the pudding filling.

What’s the best way to decorate a chocolate pudding pie?

You can keep it simple with a sprinkle of chocolate chips or cocoa powder, or go all out with whipped cream swirls, chocolate curls, or crushed cookies. For an elegant finish, drizzle a bit of chocolate ganache or caramel sauce over each slice before serving.

More Pie Recipes To Try

• No bake Oreo pie
• Sugar cream pie
• Ricotta pie
• Cream cheese pie
• Canned peach pie
• Old fashioned sweet potato pie
• Million dollar pie
• Reese's peanut butter pie