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JELL-O Chocolate Pudding Pie Recipe

This simple JELL-O Chocolate Pudding Pie Recipe uses actual handmade chocolate pudding and a buttery graham cracker crust, and it’s topped with fresh whipped cream.

This JELL-O Chocolate Pudding Pie Recipe is ideal for holiday celebrations such as July 4th, Thanksgiving, or Christmas.

Why You’ll Love This:

  • This JELL-O Chocolate Pudding pie has a buttery graham cracker crust.
  • The JELL-O Chocolate Pudding Pie recipe has less chocolate, which helps get the right pudding consistency.
  • I added egg yolks which give this Pudding a velvety texture and added richness to the pudding.
  • I opted to use corn starch instead of flour to thicken the pudding, but in a pinch, you could also use flour.
JELL-O Chocolate Pudding Pie Recipe
JELL-O Chocolate Pudding Pie Recipe

Ingredients That You’ll Need:

  • Whole milk: Whole milk is higher in fat which makes adds richness to the pudding. It also helps to produce a nice, thick consistency.
  • Chocolate: It’s important to use high-quality chocolate since it’s where the taste originates from. Dark chocolate (at least % cocoa) is my preference, although milk or semi-sweet chocolate would do. It’s best to use a chocolate bar since it melts easily. I avoid using chocolate chips since they are coated and have an oilier feel when melted.
  • Egg yolks: This adds a velvety texture and richness to the pudding. They also help to thicken the pudding as well.

Can This Jell-o Chocolate Pudding Pie Be Made Ahead Of Time?

Yes! Jell-O Chocolate Pudding Pie stays nicely in the refrigerator, but it’s best eaten within 48 hours after making it since the graham cracker crust begins to weaken after that. Whenever feasible, I suggest planning 24 hours ahead of time.

How To Make JELL-O Chocolate Pudding Pie?

For The Crust:

  1. In a medium bowl, combine the ingredients and stir until the crumbs are evenly covered. Press the crumbs until they are thickly packed in the pan.
  2. Bake at 325°F for 8-10 minutes. Remove from oven and cool completely.

For The Pudding:

  1. Heat the milk with dry ingredients: Whisk together the milk, sugar, and cocoa powder in a medium saucepan and heat over low heat until warm.
  2. Temper the egg yolks: In a small dish, mix together two egg yolks. Stir 2 to 3 tablespoons of the hot milk into the egg yolks, then pour the egg yolks back into the pudding and whisk to incorporate.
  3. Make a slurry with the corn starch: Stir in 2 to 3 tablespoons of the hot milk into the cornstarch, then pour the mixture back into the pot and whisk to incorporate.
  4. Cook until thickened: Continue whisking the pudding for 10-15 minutes, or until it begins to thicken and faintly bubble. As the mixture thickens, it will begin to cover the outside of the pan. Before proceeding to the following stage, ensure that it has thickened.
  5. Add the chocolate: Slowly incorporate chocolate by whisking until it is fully integrated. Cook for 2 to 4 minutes, stirring regularly until bubbles begin to breach the surface.
  6. Add the vanilla: Remove the pudding from the heat and whisk in the vanilla extract.
  7. Strain the pudding: Transfer the pudding to the prepared pie crust after straining it through a fine sieve. Cover the pudding with transparent plastic wrap, laying it immediately on the surface, and then poke a few holes in it with a toothpick.
  8. Cool and refrigerate: Allow the pudding to cool for 30 to 60 minutes at room temperature before refrigerating. Refrigerate the pudding for 2 to 4 hours, until it has cooled and become firm.

For The Whipped Cream:

  1. Chill the bowl: Prepare the whipped cream after the pie is fully cooled and solidified. For 10 minutes, place a mixing bowl in the freezer. Incorporate the heavy cream into the cooled bowl. Utilize an electric mixer to whip the heavy cream on high speed until soft peaks form.
  2. Add the powdered sugar: Slowly add the powdered sugar and continue beating until stiff peaks form. Spread over the pudding’s surface. Sprinkle chocolate shavings on top (optional).

What Toppings Go Well On Jell-o Chocolate Pudding Pie?

JELL-O Chocolate Pudding pie toppings are my favorite! Whipped cream, chocolate shavings, hot fudge, and other ingredients may be used.

Top your JELL-O Chocolate Pudding Pie with something delicious! Try some of these ideas:

  • Homemade whipping cream made with heavy cream and vanilla extract
  • Chocolate shavings
  • A couple of your favorite chocolate bars chopped up
  • Some crumbled oreo cookies
JELL-O Chocolate Pudding Pie Recipe
JELL-O Chocolate Pudding Pie Recipe

How To Store A Jell-o Chocolate Pudding Pie In The Fridge?

The Jell-O chocolate pudding pie must be refrigerated. Wrap the Jell-O chocolate pudding pie pan in plastic wrap or foil, or store individual slices in an airtight container. The Jell-O chocolate pudding pie will keep for up to 2 days.

How To Freeze This Jell-o Chocolate Pudding Pie?

To freeze the JELL-O Chocolate Pudding pie, wrap it tightly with several layers of plastic wrap or freezer wrap. Press the wrap onto the surface of the JELL-O Chocolate Pudding Pie. This will prevent ice crystals from forming on top of the JELL-O Chocolate Pudding Pie.

You can keep this JELL-O Chocolate Pudding Pie in the freezer for up to 3 months.

Remove the JELL-O Chocolate Pudding Pie from the freezer the day before you want to serve it. Place it in the refrigerator to thaw overnight.

Recipe Tips

  • Slowly heat the milk: Use a medium to medium-low heat setting. Reduce the heat if the milk seems to be burning or sticking to the bottom of the pan, and stir regularly.
  • Temper the egg yolks: to keep them from overcooking when mixed with warm milk Whisk the egg yolks in a small bowl. Whisk a couple of tablespoons of the hot milk into the yolks, then quickly return the mixture to the pot and stir.
  • Make a slurry with the corn starch: Take a couple of tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan. This allows the corn starch to dissolve easier and helps eliminate any grainy texture.
  • Strain the pudding: Strain the pudding through a fine sieve into a bowl or directly into the cooled pie crust to remove any dry ingredients that did not fully dissolve. Don’t scrap the bottom of the saucepan, you don’t want any of that in your pie filling.
  • Cover the surface of the pudding with plastic wrap to prevent skin from forming. I recommend using a toothpick to poke a couple of holes to vent the warm air as well.
  • Allow the pudding to cool on the counter for 30-60 minutes before refrigerating to prevent further condensation.
JELL-O Chocolate Pudding Pie Recipe
JELL-O Chocolate Pudding Pie Recipe

FAQ Section

How Do I Know My Jell-o Chocolate Pudding Pie Is Done?

When your Jell-O chocolate pudding pie is done it should be thick but pourable, and it will thicken more as it sets.

How Long Does Jell-o Chocolate Pudding Pie Take To Set?

Jell-o chocolate pudding pie takes about 30-60 to fully cool down and come to room temperature if chilled on the counter before refrigerating it for 2-4 hours.

Why Is My Jell-o Chocolate Pudding Pie Runny?

Make sure you provide enough time for it to set up. If you make the Jell-O chocolate pudding pie recipe too quickly, it may not be as creamy or thick as you’d want.

Try More Recipes:

JELL-O Chocolate Pudding Pie Nutrition Facts

Amount Per Serving

  • Calories 186.8
  • Total Fat 6.7g
  • Saturated Fat 1.5g
  • Cholesterol 1.2mg
  • Sodium 230.8mg
  • Potassium 140mg
  • Total Carbohydrate 26.7g
  • Dietary Fiber 0.5g
  • Sugars 12g
  • Protein 3.3g
  • Vitamin A 6.8%
  • Vitamin C 1.1%
  • Calcium 8.3%
  • Iron 3.8%

Nutrition Facts Source: Source

JELL-O Chocolate Pudding Pie Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time:3 hours 35 minutesTotal time:4 hours Servings:8 servingsCalories:186.8 kcal Best Season:Available

Description

This simple JELL-O Chocolate Pudding Pie Recipe uses actual handmade chocolate pudding and a buttery graham cracker crust, and it’s topped with fresh whipped cream.

Ingredients

    For The Crust:

  • For The Pudding:

  • For The Topping:

Instructions

    For The Crust:

  1. In a medium bowl, combine the ingredients and stir until the crumbs are evenly covered. Press the crumbs until they are thickly packed in the pan.
  2. Bake at 325°F for 8-10 minutes. Remove from oven and cool completely.
  3. For The Pudding:

  4. Heat the milk with dry ingredients: Whisk together the milk, sugar, and cocoa powder in a medium saucepan and heat over low heat until warm.
  5. Temper the egg yolks: In a small dish, mix together two egg yolks. Stir 2 to 3 tablespoons of the hot milk into the egg yolks, then pour the egg yolks back into the pudding and whisk to incorporate.
  6. Make a slurry with the corn starch: Stir in 2 to 3 tablespoons of the hot milk into the cornstarch, then pour the mixture back into the pot and whisk to incorporate.
  7. Cook until thickened: Continue whisking the pudding for 10-15 minutes, or until it begins to thicken and faintly bubble. As the mixture thickens, it will begin to cover the outside of the pan. Before proceeding to the following stage, ensure that it has thickened.
  8. Add the chocolate: Slowly incorporate chocolate by whisking until it is fully integrated. Cook for 2 to 4 minutes, stirring regularly until bubbles begin to breach the surface.
  9. Add the vanilla: Remove the pudding from the heat and whisk in the vanilla extract.
    Strain the pudding: Transfer the pudding to the prepared pie crust after straining it through a fine sieve. Cover the pudding with transparent plastic wrap, laying it immediately on the surface, and then poke a few holes in it with a toothpick.
  10. Cool and refrigerate: Allow the pudding to cool for 30 to 60 minutes at room temperature before refrigerating. Refrigerate the pudding for 2 to 4 hours, until it has cooled and become firm.
  11. For The Whipped Cream:

  12. Chill the bowl: Prepare the whipped cream after the pie is fully cooled and solidified. For 10 minutes, place a mixing bowl in the freezer. Incorporate the heavy cream into the cooled bowl. Utilize an electric mixer to whip the heavy cream on high speed until soft peaks form.
  13. Add the powdered sugar: Slowly add the powdered sugar and continue beating until stiff peaks form. Spread over the pudding’s surface. Sprinkle chocolate shavings on top (optional).

Notes

  • Slowly heat the milk: Use a medium to medium-low heat setting. Reduce the heat if the milk seems to be burning or sticking to the bottom of the pan, and stir regularly.
  • Temper the egg yolks: to keep them from overcooking when mixed with warm milk Whisk the egg yolks in a small bowl. Whisk a couple of tablespoons of the hot milk into the yolks, then quickly return the mixture to the pot and stir.
  • Make a slurry with the corn starch: Take a couple of tablespoons of the warmed milk and whisk into the cornstarch then pour back into the saucepan. This allows the corn starch to dissolve easier and helps eliminate any grainy texture.
  • Strain the pudding: Strain the pudding through a fine sieve into a bowl or directly into the cooled pie crust to remove any dry ingredients that did not fully dissolve. Don’t scrap the bottom of the saucepan, you don’t want any of that in your pie filling.
  • Cover the surface of the pudding with plastic wrap to prevent skin from forming. I recommend using a toothpick to poke a couple of holes to vent the warm air as well.
  • Allow the pudding to cool on the counter for 30-60 minutes before refrigerating to prevent further condensation.
Keywords:JELL-O Chocolate Pudding Pie Recipe
Nutrition Facts

Servings 8


Amount Per Serving
Calories 186.8
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.5g8%
Cholesterol 1.2mg1%
Sodium 230.8mg10%
Potassium 140mg4%
Total Carbohydrate 26.7g9%
Dietary Fiber 0.5g2%
Sugars 12g
Protein 3.3g7%

Vitamin A 6.8%
Vitamin C 1.1%
Calcium 8.3%
Iron 3.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.