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Homemade Chocolate Pudding Pie

Chocolate Pudding Pie – with a light and flaky pie crust.

It will be love at first bite.

Rich, creamy, thick, chocolatey, gooey chocolate pudding pie... no crazy ingredients + no baking required! @choccoveredkt

And second bite… and third bite… and fourth bite…

Suddenly the entire pie is gone, and there’s no one to blame but you. And by you, I mean me. Many of my recipes are created with specific friends or family members in mind, while I make up others because I think they’ll be fun to photograph or post on the blog. But this chocolate pudding pie recipe was created for no other reason than Katie being hungry.

Rich, creamy, thick, chocolatey, gooey chocolate pudding pie... no weird ingredients + no baking required:

Hungry, and craving chocolate.

Consider this chocolate pudding pie the tofu-free alternative to my Ultimate Chocolate Fudge Pie (still one of the blog’s most popular recipes with readers). It’s a perfect recipe for all kinds of allergies or special diets—you can adapt the recipe to be soy-free, gluten-free, sugar-free, nut-free, coconut-free, dairy-free, wheat-free, and egg-free.

chocolate pie

Just… not chocolate-free!

No, never.

Chocolate Cream Pie


Homemade Chocolate Pudding Pie

Adapted from Healthy Chocolate Pudding

Homemade Chocolate Pudding Pie

Total Time: 30m
Yield: 1 pie
Print This Recipe 5/5
Homemade Chocolate Pudding Pie


  • 2 cups milk of choice OR canned coconut milk
  • heaping 1/8 tsp salt
  • 1/4 cup Dutch cocoa powder
  • pinch uncut stevia OR 1/3 cup sugar, pure maple syrup, or honey
  • 1/2 cup milk of choice + 3 tbsp cornstarch (such as Rapunzel non-GMO) – Readers have also had success with arrowroot
  • 4 oz chocolate chips or broken-up bar, optional
  • 3/4 tsp pure vanilla extract


Crust Recipe:

1 1/2 cups ww pastry or all-purpose flour (A reader reported success with almond flour, but I have not tried it. Many readers have said gf all-purpose flour will work.)

1 tsp salt

1/3 cup granulated sugar of choice or xylitol

1/2 cup vegetable oil (80g)

2-4 tbsp water (I used 3)

Crust recipe: Preheat oven to 200 F. Grease a 9-inch pie pan. In a large mixing bowl, combine all dry ingredients. Add the oil and stir. Add water until it just sticks together but is not gummy. Press dough evenly into the pan. Place crust in the oven, and immediately increase the temperature to 350 F. (This crust will rise, so either use pie weights during baking or just press the pie crust down after it bakes.) Bake 15 minutes, then let cool.

Filling: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and the sweetener. Meanwhile, whisk your cornstarch and the 1/2 cup milk in a small dish until fully dissolved. When the 2 cups milk are warm, add the cornstarch mixture. Bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn the heat off. Once heat is off, stir in the vanilla extract and broken-up chocolate until the chocolate melts. Pour pudding into the pie crust, then transfer to the fridge to thicken and set at least 8 hours. It gets thicker the longer it sits, and by the next day it should be slice-able. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment. If you want a deeper pie than the one in the photos, I would try scaling all of the ingredients up and adding a little extra cornstarch. Be sure to report back if you experiment!

*View Chocolate Pudding Pie Nutrition Facts*

More Pie Recipes:

Chocolate Peanut Butter Cup Pie

No Bake Peanut Butter Pie

oreo cream pie

Cookies’n Cream Oreo Pie

Coconut Pumpkin Pie

Healthy Pumpkin Pie

5/5 (5)

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Published on July 23, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Robynn says

    Oh my gosh oh my gosh oh my gosh! this is EXACTLY what I’ve been looking for! I’d love to have this and maybe top it with some strawberries! Perfect for those times when friends are coming over for tea 🙂 I also wanted to let you know: I made your fat free banana bread yesterday, and it is absolutely wonderful! Nice and sweet, but not too much haha. You can’t tell at all that it doesn’t contain any oil. It’s definitely a recipe I’ll make again in the future! Thank you for all your amazing recipes! x

  2. Rachel says

    This looks wonderful! I must try this. Then I must make the filling again and throw it into my ice cream maker and see what comes out.

  3. Cassie says

    Yeah no way in the world would I make this chocolate free! However, I would add some peanut butter and coconut to the crust–mm mm good! <3 I just keep loving and loving your recipes!

  4. Matea says

    Katie, I’m continually amazed at your recipes! This pie is delicious 🙂
    And “chocolate-free” should be a banned phrase 😉

    • Cait says

      Halp, wut can I substitute the chocolate in dis recipe with?!?!?! I can’t eat chocolate!!!!!

      Haha, just kidding. 😉 In 100% agreement with your last sentence.

  5. [email protected] says

    You had me at light and flaky pie crust 🙂 I’m already very happy with your Ultimate Chocolate Fudge Pie and have no problem with soy, but the thing that’s lacking in my baking skills is a pie crust that works. Last time I tried a crust, it failed so miserably that I ended up wearing it as a hat (or a dunce cap maybe). I know crust isn’t really your thing, but I still trust you to make a fail-proof recipe, so thank you!

  6. Gluten Free Babe says

    This looks amazing. I have been thinking about a healthy chocolate pudding lately and had no idea where to start. I can’t wait to make this recipe – and I actually have all the ingredients for it on hand. So excited! Thank you so much!!

  7. Emma says

    Yumm! Do you recommend canned coconut milk to get the consistency similarly thick as in the pictures? Or will almond/cashew milk just as well? Thank you!

  8. Emily says

    omg, this looks delicious and is exactly what i’ve been searching for! i can’t wait to make this pie this weekend 😀

  9. Melodie says

    This is wonderful! I made it last night to take to a family dinner tonight. I used ww flour, maple syrup sugar, and almond milk. I used 4 oz of German (vegan) chocolate. It was super easy to make, and it was sooo good, that my husband, who is NOT a vegetarian, raved about it. The crust is like a cookie and the chocolate was rich without being overly sweet. We ended up sampling the pie last night – to the point where I needed to make a second pie to take to dinner tonight! I highly recommend this dessert for anyone – it will please the omnivores and make the vegans happy.

  10. Christine says

    The filling is so delicious!! I did have trouble making the crust. I was making it with gluten-free flour and it must not absorb oil in the same way that wheat flour does so it was very soft and oily. I ended up adding a bunch more flour and then it worked fine but I never added any water. I had enough for 2 crusts so I put the extra in the freezer. Next time, I think I will add the oil a little at a time and see how much works for the amount of flour in the recipe. The finished product was awesome and I will definitely make it again.

  11. Artie says

    This was incredible! I don’t think I’ve had a chocolate pudding that tasted as good as this–way better than store bought pudding! The crust was great too, but somehow I think I put too much salt. It did have a wonderful texture though. I’ll be making this again tonight 🙂
    Thank you for this fantastic recipe!

    • Artie says

      Making this now for the third time! It is such an easy pie to make, and so yummy! I forgot to mention that I used regular unsweetened cocoa powder, and it still results in a lovely pie. Thank you again for this great recipe! =D

    • misty says

      Do you have some recipes like this that use another grain other than oatmeal (allergic). I’m gluten free and also allergic to oats.
      How does like quinoa, wheat berry, spelt or some other grains work? I don’t know if you have to cook them first or something. I’ve never tried it.

  12. Janessa says

    I loved this recipe! The pudding was thick and creamy and the crust might have been even better than the pudding! I’m going to even try other recipes with this crust recipe now. Loved them both. Thanks!!!

  13. Serena says

    My kids are loving this, I already did this three times this week… And keep asking…. Thank you Katie for your wonderful recipes!

  14. Margaret Ann @ MAK and Her Cheese says

    I have a very similar recipe for chocolate pudding, but I never considered putting it in a pie crust. Thanks for the idea! What do you think about a cinnamon graham cracker crust, some peanut butter mixed in to the filling, and sliced banana and coconut whipped cream on top?

  15. Ivy says

    I made the mistake of tasting a bit of the filling after pouring it into the pie crust. I lasted exactly 3.5 of the 8 hour chilling time before I couldn’t contain myself and dove in. This is CRAZY good. My omni-husband said it might be “the BEST dessert” he’s ever had. This is DEFINITELY going to potlucks, work parties, and family gatherings.

  16. carol kennedy says

    Katie, Thank you for the healthy dessert recipes!!! I just stumbled on your website the other day looking for a healthy moist zucchini cake recipe, Wow, your recipe with the applesauce was perfect, very moist, minimal sugar, and no eggs, then the added chocolate chips, My family loved it. I look forward to trying more of your healthy sweets. Carol 🙂

  17. Cat says

    I wish we could give this recipe ten stars! Honestly, i thought my days of good chocolate pudding were done! I’m so happy i was wrong after eating this pie!!!!! Thank you Katie for another yummy recipe!!!!!



  18. Amy says

    I made this for a small dinner party, and it was a huge hit (3 people had seconds). But, it’s so rich that I have a fair amount of pie leftover. Can it be frozen? Or will something happen to the pudding?

    There is just too much for me to be able to eat it up before it would go bad, so please say it can be frozen!

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