This Chocolate Pudding Pie is rich, smooth, and ultra creamy. Homemade chocolate pudding is set in a crispy Oreo pie crust, then topped with fluffy whipped cream.
Pudding pie was the ONLY pie I would eat growing up. Store-bought cookie crust with boxed pudding?! Yes please! Today, I decided to kick things up a notch and make a homemade pudding with a homemade Oreo crust. It’s even better than I remember!
A four ingredient homemade cookie crust filled with an eight ingredient chocolate filling. This decadent dessert is surprisingly quick and easy to make!
- Oreos – the base of our crust. Use any flavor you like. I stuck with original for an extra chocolatey dessert. Whatever flavor you choose, don’t get “thin” or “double stuffed”; the original has the perfect ratio of cookie to filling for this crust.
- Unsalted Butter – binds the crust together and provides a rich, buttery flavor.
- Vanilla Extract – adds depth of flavor and warmth to compliment the cream filling in the Oreos.
- Salt – cut the sweetness of the cookies to create a perfectly balanced crust.
- Dark Brown Sugar – adds a rich, caramel-y flavor and also helps to thicken the pudding mixture as it boils.
- Unsweetened Cocoa Powder – provides a deep chocolate-y flavor to the pudding.
- Cornstarch – our thickening agent! Be sure there are no lumps to ensure a perfectly smooth pudding.
- Salt – cuts the sweetness and brings out all the flavors in the pie.
- Heavy Cream and Skim Milk – our base for the pudding. The combination of cream and milk creates a rich, but not TOO rich filling.
- Unsalted Butter – adds a rich, buttery flavor and smooth texture.
- Vanilla Extract – adds warmth and depth of flavor.
- Chocolate Syrup, Whipped Cream, and Maraschino Cherries – for garnish, if desired!
How to make
This ridiculously delicious chocolate pudding pie comes together in 30 minutes!
- Place Oreos, butter, vanilla, and salt into your food processor and process until the mixture is ground into a fine crumb.
- Transfer the crust mixture into a greased pie dish then use the bottom of a cup to press it firmly into the bottom of the pie dish and halfway up the sides. Place in the fridge and chill for 30 minutes.
- In a medium saucepan, place sugar, cocoa powder, cornstarch, and salt then whisk until smooth.
- Stir in heavy cream and milk then bring to a light boil, whisking occasionally until the mixture is thickened.
- Remove from heat and mix in butter and vanilla then cool for 5 minutes.
- Re-whisk the pudding mixture then pour into the chilled crust. Cover with plastic and chill until the pie has set (30 minutes to 1 hour.)
- Slice, serve with garnishes if desired, and enjoy!
How long to chill the pie
You’ll first need to chill the pie crust in the fridge for 30 minutes while you make the pudding filling. After you’ve poured the filling into the crust and the pie is fully assembled, chill it in the fridge for 30 minutes to an hour, or until it’s set.
You’ll be able to tell if it’s set if you give the pie dish a little shake and the filling jiggles slightly but isn’t runny.
How do you thicken chocolate pudding pie filling?
Cornstarch is what thickens the pudding. Cornstarch needs to boil, then chill for it to work. After boiling, the pudding mixture should be thick enough to coat the back of a spoon!
If your filling isn’t thickening like it should, try boiling the mixture for slightly longer or adding just a touch more cornstarch. Be careful with it. A little goes a long way!
How to store
This homemade pudding pie will keep in an airtight container in the fridge for up to 2 days.
Can you freeze chocolate pudding pie?
Yes! Wrap tightly in saran wrap and tin foil or place in a freezer safe bag. Store for up to a month in the freezer.
To enjoy again, thaw in the fridge overnight.
Want to give your pudding pie a little flavor twist? Try my red wine chocolate pudding pie instead!
Chocolate Pudding Pie
- 24 regular oreos
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup dark brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 pint heavy cream
- 3/4 cups skim milk
- 2 tablespoons unsalted butter room temperature
- 1 tablespoon vanilla extract
- chocolate syrup
- whipped cream
- maraschino cherries
- Grease a 9 inch round pie dish with cooking spray. Set aside.
- Place oreos, butter, vanilla, and salt into a food processor.
- Process until the mixture resembles a fine crumb.
- Pour into the prepared pie dish.
- Use the bottom of a glass to compact the crust firmly into the bottom of the dish and halfway up the sides.
- Chill the crust in the fridge for 30 minutes before filling.
Chocolate Pudding Pie
- Place sugar, cocoa powder, cornstarch, and salt into a medium sized saucepan.
- Whisk until no lumps remain.
- Whisk in heavy cream and milk.
- Place over medium heat and bring to a light boil (it’ll look like slow, thick bubbles), whisking occasionally.
- Once bubbling, whisk constantly (it’ll get thick quick) and cook for 1 minute, the mixture should be thick enough to coat the back of a metal spoon.
- Remove from heat, and whisk in butter and vanilla.
- Let cool for 5 minutes, then re-whisk (a film will form) and pour into crust.
- Cover with plastic (the plastic will stick to the top of the pudding - that's good, this keeps a film from forming) and chill until the pudding has set, at least 30 minutes to an hour.
- Slice and serve with optional garnishes.
*Note: Nutrition information is estimated and varies based on products used.