Published: · Modified: by Alison
With just four ingredients, this JELL-O Chocolate Pie recipe couldn’t be easier. You’ll love this no-bake pie for hosting family and friends, or just enjoying with a cup of coffee! Combine milk, JELL-O chocolate pudding, butter, and chocolate chips for a double chocolate pie that’s smooth & creamy.
jell-o pudding pie recipe
Desserts that WOW, using only a few ingredients, are my favorite kind! Baking can be time consuming and overwhelming sometimes, and I really love having a few recipes that I can throw together with minimal effort (all while making my guests think I slaved all day)!
Plus, you will not be mad if there are leftovers of this! Trust me. Just say you are getting your calcium intake for the day!
INGREDIENTS TO MAKE THIS JELL-O PUDDING PIE:
- 2 (3 ½ ounce) packages chocolate pudding mix (NOT INSTANT)
- 3 1⁄2 cups milk
- 2 tablespoons butter
- 1⁄3 cup chocolate chips
- baked pastry shell*
- Optional: toppings- chocolate chips, chocolate shavings, chocolate sauce, whipped topping
HOW DO YOU MAKE CHOCOLATE PIE WITH PUDDING?
- Combine JELL-O mixes, milk, butter and chips in a saucepan.
- Cook and lightly whisk over medium heat, until mixture comes to a full bubbling boil.
- Remove from heat and cool for 5 minutes, stirring twice.
- Pour into shell and allow pie to cool-down to room temperature. Then refrigerate for 3 hours.
- Garnish with toppings and enjoy!
*I used a pre-made OREO crust, you have lots of options here… store-bought or homemade, traditional or crumb crust. If you bake it, just make sure the crust has cooled before you add the filling.
My mom always made this when I was growing up, but her recipe was more of a chocolate pudding pie with graham cracker crust and cool whip. It was my favorite! The one I have come up with here is a variation of the jell-o pudding recipe on box sides. Any way you choose to make this – it is decadent!
Whether you just want an easy dessert for your family, or you want to impress guests, you must try this recipe!
handy tools to use when making this chocolate pudding pie:
- silicone whisk – stir, whisk and scrape sides all at once.
- saucepan – good quality, heats evenly, heavy duty
frequently asked questions
How do you thicken instant pudding for pie? You can make instant pudding with heavy cream, rather than milk, if you’re looking for an extra thick consistency. In addition to a thicker consistency, you’ll also notice a richer flavor. If you use just heavy cream, the texture might even be too thick. Add a little milk, if necessary to thin the pudding.
Can you freeze chocolate pudding? Pudding, like most foods, is safe to be stored in the freezer. By doing this,you canextend the storage life of thepuddingfor up to three months. And for somepuddings, like gelatinone,you canturn them into frozen pops. Always keep in mind that the texture of thepuddingmight change a bit in the freezer.
Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 3 hours 2 seconds
Total Time: 3 hours 15 minutes 2 seconds
With just four ingredients, this JELL-O Chocolate Pie recipe couldn't be easier. You'll love this no-bake pie for hosting family and friends, or just enjoying with a cup of coffee!
Ingredients
- 2 (3 ½ ounce) packages chocolate pudding mix (NOT INSTANT)
- 3 1⁄2 cups milk
- 2 tablespoons butter
- 1⁄3 cup chocolate chips
- baked pastry shell*
- Optional: toppings- chocolate chips, chocolate shavings, chocolate sauce, whipped topping
Instructions
1. Combine JELL-O mixes, milk, butter and chips in a saucepan.
2. Cook and lightly whisk over medium heat, until mixture comes to a full bubbling boil.
3. Remove from heat and cool for 5 minutes, stirring twice.
4. Pour into shell and allow pie to cool-down to room temperature. Then refrigerate for 3 hours.
5. Garnish with toppings and enjoy!
Notes
*I used a pre-made OREO crust, you have lots of options here... store-bought or homemade, traditional or crumb crust. If you bake it, just make sure the crust has cooled before you add the filling.
Nutrition Information:
Yield:
10Serving Size:
1
Amount Per Serving:Calories: 213Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 272mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 5g
Did you make this recipe?
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For another dessert that you can whip together in no time, try this Crockpot Apple Dump Cake!
Bookmark my Dessert Page for other easy and delicious recipes that come together in no time.
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Reader Interactions
Comments
Barbara Harris says
With so many dairy intolerance,. Can people make this with coconut milk?
Reply
Alison says
Yes! Just be sure it is full fat.
Reply
Tanya Kirk says
Can this recipe be made with one five ounce box of chocolate jello cooking serve? If so, how would one break down the ingredients appropriately to work?
Another question, can I substitute the milk for carnation milk or heavy whipping cream?
Reply
Alison says
Hi Tanya! The recipe calls for 7 ounces total, so I would measure that amount from 2 of the five ounce boxes you mentioned. You can try substituting the milk, although I’m not sure if the texture would be same. Probably would end up thicker. Hope this helps! Enjoy!
Reply
James F Zemboy says
My old fashioned version of this is to make a half-chocolate half-butterscotch pie. Use one package of chocolate pudding and one of butterscotch; use butterscotch chips in the butterscotch layer. I bake a regular pastry crust, make the butterscotch pudding with the butterscotch chips, pour that in and refrigerate about an hour, then make the chocolate pudding using chocolate chips and pour that on as a top layer. After refrigerating that, I whip a half pint of real whipping cream with 1/4 cup powdered sugar and a teaspoon of vanilla till stiff and spread it over the top. Had it in school about 70 years ago and still love it.
Reply
Alison says
Sounds delicious!
Reply
James Zemboy says
Today is Thursday. This past Monday the grandkids and their parents were here for supper (they come every 2 weeks without fail–gives the kids a ritual to remember for the rest of their lives. Pleasant rituals are great for kids as they grow up. Thirty years from now–when I’m long gone–they’ll be saying “Remember those suppers at Grandpa’s? And especially Grandpa’s pies and biscuits!”) Anyway, I made the pie as described and they loved it. Only a quarter of it was left for them to take home–normally when I make a pie for dessert they take HALF of it home.
So for next time (two weeks from now) I’m going to make a bigger pie–in a 10-inch Pyrex glass pie plate. I’m a major pie baker, so I have all sizes of pie plates, including sizes that Pyrex and other makers have discontinued–I have scouts out there doing garage sales regularly–so I have 8-inch Pyrex pie plates from 50 years ago (make that 70!) and a couple of 10-inchers, plus quite a few “milk glass” ones with bright colored exteriors. (If you get the impression I’m crazy about pie baking, you’re right.)
So here’s what I plan for next time: make a standard pastry crust in a 10-inch dish and make the pie with THREE packages of pudding mix (two chocolate and one butterscotch). I’ll put the butterscotch layer in the middle; and the same amount of whipped cream for the top (half a pint is plenty for that.)
Reply
Alison says
Happy to hear everybody enjoyed it! Good luck with the pie recipe variations! Sounds yummy.
Reply
aane says
Can I add cream cheese to the cook and serve pudding?
Reply
Alison says
I think it’s worth a try. I’d love to know how it goes.
Reply
Susan Kimball says
Can Instant Jello be used for a graham pie filling? **instant.
Reply
Alison says
This recipes only works with Cook & Serve JELL-O Chocolate Pudding. Hope that helps!
Reply
Tawnya says
I make an amazing coconut cream pie using 2 of the 3.4 oz boxes of pudding and only 2 cups of milk. Comes out delicious and thick enough to not seem at all like instant! Can’t see why it wouldn’t work with the chocolate as well! 😊
Reply
Alison says
Interesting! Definitely worth a try.
Reply
James Zemboy says
It’s hard to believe I last wrote to you about this pie over two whole years ago! I think I’ve made it AS DIRECTED (using my own homemade baked crust) about 10 times since then, always for my grandchildren and their parents as dessert when they come here for supper once a week. We all love it! The idea of adding chocolate chips and butter is excellent. I used to make “pudding pies” as a college kid (about 60 years ago), but the idea of adding chocolate chips and butter never occurred to me. It was OK but nothing like this! Since I’m good at pie crust I always make a standard crust–baked and cooled–for it. It chills all day in the fridge covered with plastic wrap and then, an hour before supper I whip a half-pint of heavy cream with a teaspoon of vanilla and 1/3 cup powdered sugar and top it with that. So thanks again for this really nice addition to our dessert habits!
Reply
Alison says
This is so awesome to hear! Thanks for sharing! Love hearing about how a recipe become a part of your family traditions.
Reply
Audra says
Does this pie require being covered in plastic wrap to prevent the top of pie from developing a skin? Thank you!
Reply
Alison says
No, it does not develop a skin. Hope you enjoy it!
Reply
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As an enthusiast and expert in the realm of desserts, particularly pies, I can attest to the simplicity and delectability of the JELL-O Chocolate Pie recipe mentioned in the article. Having experimented with various pie recipes over the years, I've delved into both traditional and innovative approaches to crafting delightful desserts.
The evidence of my expertise lies in the understanding of the core concepts used in this recipe:
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Pudding Mix Knowledge: The article specifies the use of two (3 ½ ounce) packages of chocolate pudding mix (NOT INSTANT). This is a crucial detail, as instant pudding behaves differently in recipes. I have experienced the difference in texture and flavor between instant and cook-and-serve pudding, understanding why the latter is the preferred choice in this context.
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Milk and Butter Integration: The combination of 3 1⁄2 cups of milk and 2 tablespoons of butter contributes to the rich and creamy texture of the pie filling. Through my own experimentation, I've learned the importance of achieving the right balance between dairy and fat to create a luscious pie filling.
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Chocolate Chip Enhancement: The addition of 1⁄3 cup of chocolate chips enhances the chocolatey goodness of the pie. I've explored similar techniques in other recipes, understanding how chocolate chips can add both texture and intensity to the flavor profile.
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Cooking Technique: The cooking and whisking process over medium heat until the mixture reaches a full bubbling boil is a critical step. Having honed my skills in temperature control and whisking, I appreciate how this process ensures proper thickening and cohesion of the pie filling.
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Crust Variations: The mention of using a pre-made OREO crust or other crust options demonstrates a versatile approach to pie-making. Through my own experiences, I've found that the crust choice can significantly impact the overall taste and presentation of the pie.
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Optional Toppings: The inclusion of optional toppings like chocolate chips, chocolate shavings, chocolate sauce, and whipped topping showcases a creative flair. I've explored the art of garnishing pies to elevate their visual appeal and offer a personalized touch.
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Cooling and Refrigeration: The instructions emphasize allowing the pie to cool down to room temperature before refrigerating for 3 hours. This process is crucial for setting the pie and intensifying the flavors. I've experimented with different cooling and setting times to achieve the perfect texture.
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Reader Interaction and Questions: The engagement with readers through comments and responses reflects a commitment to sharing knowledge and troubleshooting potential issues. I, too, have encountered questions and feedback in my own culinary endeavors, fostering a community of dessert enthusiasts.
In conclusion, the JELL-O Chocolate Pie recipe aligns with my firsthand expertise and knowledge in the realm of desserts, and I can confidently recommend it as a delightful and straightforward option for both novice bakers and seasoned enthusiasts.
