The BEST Chocolate Cream Pie Recipe! With a pre-made crust, instant chocolate pudding, and creamy whipped topping, this Chocolate Cream Pudding Pie will have you coming back for more!

Chocolate Cream Pie in pie plate with a piece of pie cut

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Anytime I’m looking for a fast, easy, and delicious pie recipe, this Instant Pudding Chocolate Pie is calling my name. The chocolate flavor and added chocolate chips are a tasty combination not to be missed.

I’m a huge fan of pudding pies. I was a bit skeptical at first but after I made my first one, I knew that these creamy pies were a game-changer in the kitchen. I tend to make these pies using a premade crust during the spring and summer months because they have a wonderful flavor, are easy to bake, and are no-fail!

This Chocolate Cream Pie would be the perfect addition to your Easter dinner or summer fun family BBQ as well. There’s just something about a chocolate dessert like this pie, a Chocolate Pudding Pie, or Chocolate Cobbler that makes everyone happy instantly.

This simple no-bake chocolate pie will have you loving how fast you’ll be cutting into your very first piece.

Ingredients to make Chocolate Pie Recipe

See recipe card below this post for ingredient quantities and full instructions.

  • Frozen Pie Crust – I love using Pilsbury Frozen Deep Dish Pie crusts for this option because they always turn out perfect.
  • Instant Chocolate Pudding – Instant is the way to go. Fast and always delicious.
  • Whipped Topping – This gives that extra creamy texture and is the perfect topping. It’s also a key ingredient in my Cool Whip Pie!
  • Chocolate Chips – Put on just a few or layer them thick!

How To Make Chocolate Creme Pie

  1. Bake the crust – Bake your frozen pie crust according to the directions on the package. Allow to cool completely on a wire cooling rack.
  2. Make the pie filling – To a large bowl, combine the instant chocolate pudding and milk. Mix well. Add 1 cup of whipped topping and fold to mix. Pour mixture into the crust to chill.
  3. Add toppings – You can add on the whipped topping and chocolate chips either before you chill the pie OR right before serving. I normally do it right before serving if I’m not taking it anywhere.
A slide of  chocolate cream pie with a bite on a fork

Tips or Variations

  • If you’d rather not use a frozen pie crust, you can make and bake your own crust or use a graham cracker crust as well. I even like a refrigerated crust! I even think that an Oreo crust would be super good here, too! 
  • Use whole milk or 2% for this recipe. Skim milk tends to get watery in the pudding. You need a higher fat content milk to get a creamy consistency.
  • Make certain that you chill the pie before serving for perfect slices of pie.


Can you freeze pudding pie?

You can. If you want to save this pie for later, you can add it to your freezer in a freezer-safe storage container. When you’re ready to eat, just place it in the fridge or on the counter to let it unthaw before cutting. Or enjoy frozen for a frozen summer treat! I think that freezing this chocolate cream pie with pudding sounds divine! 

What other flavors can you make of this simple no-bake pie?

This is why this pie recipe rocks. Any flavor of the instant pudding will work so have fun changing up the flavor of the pie and the topping!

Here are a few of our favorite pudding pie flavors:
Banana Cream

slice of pudding chocolate pie topped with chocolate pie

Looking for more easy dessert recipes, here are some of our favorites!

Chocolate Cream Pie in pie plate

Chocolate Cream Pie

Made with a pre-made crust, instant chocolate pudding, and whipped topping this Chocolate Cream Pie recipe is a chocolate lover's dream!
3.95 from 175 votes
Course: Dessert
Cuisine: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 frozen pie crust
  • 2 cups cold milk whole milk is best
  • 2 packages 3.4 ounces instant chocolate pudding mix
  • 1 carton 8 ounces frozen whipped topping, thawed, divided
  • 1/4 cup mini chocolate chips


  • Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling
  • In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping. Pour into crust and chill for atleast 2 hours before seriving.
  • Before serving, top with remaining whipped topping and chocoalte chips.



Calories: 1140kcal | Carbohydrates: 128g | Protein: 14g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 849mg | Potassium: 194mg | Fiber: 6g | Sugar: 28g | Vitamin A: 103IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 6mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    Followed the recipe exactly and the pie set up beautifully! Easy and delicious dessert!

    1. Shyanne - ATM Team says:

      We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Autumn!

  2. 5 stars
    Super easy and super delicious! I made it just for fun while hanging out with some friends and it was gone in a matter of minutes once fully prepared. Everyone loved it and wanted more. I should have made two.

    1. Shyanne - ATM Team says:

      We’re so happy to hear this, Sarah! Thank you for trying it out and taking the time to leave a review. 😊 Making two is never a bad idea!

  3. 1 star
    made this recipe and followed instructions EXACTLY and it is incredibly runny. as soon as you cut one piece the pudding fills the void of the missing piece. I let it chill for 4 hours. And yes, I used INSTANT pudding.

  4. Kim DeHart says:

    Great recipe, very easy, my family loved it

    1. Shyanne - ATM Team says:

      We’re so happy to hear it, Kim!

    2. 4 stars
      Decadent coconut pie. Very tasty and not too sweet. I used this recipe to make another cream pie. This time, I used instant strawberry pudding and pie filling. Like Brad, I followed the recipe exactly. Like Brad’s pie, my strawberry pie never set. The next day, it still was not set AND a yellowish liquid filled the pie pan.

      1. 4 stars
        Kasey, I forgot to say thank you for the recipe. I had a great, never-fail recipe similar to yours but lost it.

  5. 1 star
    I made this pie today for Thanksgiving but it did not turn out at all. I have checked the recipe many times and I did as the recipe is written, but the pie is still liquid. So disappointed. Now, thanks to this, I need to go get a desert for Thanksgiving. Groceries cost to much to throw away. 😡
    So disappointed.

    1. Kathy Mitchell says:

      Did you buy the cook and serve kind of pudding? I done that before and it was still liquid.

      1. Can you use real whipped cream???

      2. Shyanne - ATM Team says:

        We don’t recommend it as it’s likely to become grainy.

      3. 5 stars
        Kathy I just made this pie tonight because I had baked both my pie shells & made a banana cream pie from scratch (except the crust). It was so easy and set up wonderfully. If you mix 2 cups of whole milk it sets up within the first minute while whisking.

  6. 1 cup of whipped cream is 8oz. I believe you need another recipe revision to correct that error. You can’t call for one cup and also divide an eight ounce container. None the less, thank you for posting the recipe. We can’t wait for it to chill.

    1. The recipe calls for an 8 oz container of frozen whipped topping, as in “Cool Whip”, and I believe that contains three cups of whipped topping. It’s just very lightweight. Hope it turned out for you. We love it.

  7. Donise Patterson says:

    5 stars
    I’ve made this chocolate pie three times now and it is delicious, now I can make my favorite pie which is chocolate since I was a kid anytime. My family loves it too. Love it and so so easy to make, hardest part is waiting until it is chilled. 😊

  8. Nicole landoskey says:

    Just use a little more milk than what the recipe says. You can probably make it work. That is what I would do.

  9. I want to make this for our Legion dinner. Is two cups of milk right for 2 boxes of pudding?

  10. Making this recioe for the first time, I have a bigger box of pudding mix 5.8 oz instead of suggested smaller in your recipe, what do I do?

    1. Nicole landoskey says:

      Just use a little more milk than what the recipe says. You can probably make it work. That is what I would do.

      1. Donise Patterson says:

        Yes, it works just a little more milk it came out great.😊

      2. Mollie Maddox says:

        How much more milk

      3. I made this pie. It came out great everyone loved it. Thank you.

      4. Shyanne - ATM Team says:

        We’re so glad! Thank you for trying it out, Donna!

  11. Miss Daisy says:

    1 star
    Made it,2 cups of milk is not enough, I don’t recommend this recipe< it’s super thick no flavor because nits Too Thick.

  12. Yes, I couldn’t find the right size box either.

  13. My pie seems a little thinner than it should be not sure where I went wrong

  14. Laura Shay says:

    How long do you chill the pie for?

    1. Kasey Schwartz says:

      At least 2 hours before serving. I’ve updated the directions. Thanks!

  15. suzan v. woodbury says:

    I’ve made this many times I use a Graham cracker crust and I add toffee bits to my pudding mixture. and toffeee bits on top with chocolate syrup!

    1. 5 stars
      Great, easy recipe! No changes needed. Thank you! Made this for Pi day tomorrow.

      1. Shyanne - ATM Team says:

        We’re so glad you enjoyed it, Tiffany!

  16. Shouldn’t this be 4 cups of milk with 2 packages of instant pudding?

    1. Kasey Schwartz says:

      No it shouldn’t be. You are making a thicker pie filling and not normal pudding.

      1. Elaine Stine says:

        I’m using sugar free pudding, small box is 1.4 oz and large is 3.9. Which one should I use? Help!

3.95 from 175 votes (165 ratings without comment)

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