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No Bake S’mores Pudding Pie starts with a graham cracker crust and fills it with homemade chocolate pudding made with chocolate milk and mixes it with marshmallows for an easy and delicious summer dessert!
Everyday at school my son gets a lunch to take home since he only goes to school half day. Some days he brings home white milk which he drinks right away and other days he brings home chocolate milk. The issue with the chocolate milk is no one in our house drinks it.
Since I don’t like to waste food I’ve been looking for ways we can use the chocolate milk in cooking or baking. Recently I saw a recipe for a No Bake Chocolate Milk Pie and figured I could work with that but turn it into something more exciting.
After looking at my baking supplies I decided on a No Bake S’mores Pudding Pie. I figured I could use the chocolate milk pudding recipe and then give the rest of the pie my own unique spin.
- graham cracker crust
- chocolate milk
- whipped cream
To make the pudding mix the cornstarch with a half cup of chocolate milk and mix until smooth.
In a saucepan over medium heat combine the sugar, cinnamon stick, and remaining chocolate milk. Bring to a simmer and stir constantly for 5 minutes.
Stir the cornstarch mixture together again and slowly pour it into the simmering chocolate milk, whisking constantly.
Bring the mixture to a boil, stirring constantly, and add in the vanilla.
Reduce heat to a simmer and cook for 3-5 more minutes.
Remove the cinnamon stick from the mixture and pour the pudding into the pie crust. Allow to cool 5 minutes.
Add in the marshmallows and stir gently to combine. Allow the pudding to cool for 30 minutes then place in the refrigerator for at least 4 hours.
Decorate the top with whipped cream, chocolate chips, and graham cracker crumbs.
The most time consuming part of making this dessert is making the pudding. I love that because I used chocolate milk I didn’t have to add any additional chocolate.
I also wasn’t sure how the pudding would taste but it set up well, was thick, and had a rich, chocolate flavor. Mixed with the mini marshmallows it totally tasted like s’mores.
Do I have to use chocolate milk?
It’s best to use the chocolate milk to give the pudding the correct flavor and texture. However, you could use white milk and add in 3 tablespoons of cocoa powder instead.
Can I use a regular pie crust?
Of course you can but then you won’t really get the s’mores flavor. If you choose to use a regular pie crust make sure to bake it and let it cool before filling it. Also, top the pie with graham cracker crumbs to give it the s’mores flavor.
What do I do if my pudding has lumps in it?
Strain it through a fine mesh strainer to get any lumps out. It’s easiest to do this when the pudding is hot because it is thinner at that point.
Can I just make this as a regular chocolate pudding pie?
Yes! You can keep the graham cracker crust or put it in a regular pie crust. Just omit the marshmallows from the recipe and when decorating the top I would use whipped cream, chocolate chips, and a cinnamon sprinkle instead of the graham cracker crumb sprinkle.
You can decorate the top of the pie any way you like or just leave it as is. Serve it with a scoop of ice cream or along with a cookie.
I chose to decorate the top of mine with dollops of whipped cream topped with chocolate chips. Then I sprinkled the top with graham cracker crumbs and a touch of cinnamon.
I thought it looked really great and it tasted good! This would be a great dessert for kids or adults. It’s easy to make, keeps for a few days in the refrigerator, and tastes like a s’mores in a pan.
More S’mores Recipes:
- Old Fashioned S’mores Fudge
- S’mores Cupcakes
- No Bake S’mores Cake
- S’mores Iced Coffee
- S’mores Hot Chocolate
If you’ve tried my No Bake S’mores Pudding Pie or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 graham cracker crust
- 3 c. chocolate milk
- 1/4 c. sugar
- 1 cinnamon stick
- 6 Tablespoons cornstarch
- 1 Tablespoon vanilla
- 1/3 c. mini marshmallows
- 1/2 c. whipped cream
- 12 chocolate chips
- 2 sheets graham crackers, crushed
- In a small bowl combine the cornstarch with 1/2 cup of chocolate milk. Mix until smooth.
- In a saucepan over medium heat combine the sugar, cinnamon stick, and remaining chocolate milk. Bring to a simmer and stir constantly for 5 minutes.
- Stir the cornstarch mixture together again until smooth and slowly pour it into the simmering chocolate milk, whisking constantly.
- Bring the mixture to a boil, stirring constantly, and add in the vanilla.
- Reduce heat to a simmer and cook for 3-5 more minutes or until it has thickened to a pudding consistency.
- Remove the cinnamon stick from the mixture and pour the pudding into the pie crust. Allow to cool 5 minutes.
- Add in the marshmallows and stir gently to combine.
- Allow the pudding to cool for 30 minutes then place in the refrigerator for at least 4 hours.
- Put dollops of whipped cream around the edge of the pie and top each dollop with a chocolate chip.
- Sprinkle graham cracker crumbs over the top of the pie.
- Slice and enjoy!
Pudding recipe adapted from Mexico in my Kitchen
More Chocolate Recipes
- Cake in a Jar from Devour Dinner
- Chocolate Cake Mix Donuts from Blogghetti
- Chocolate Chip Brownies from That Recipe
- Chocolate Chip Pecan Shortbread Cookies from Shockingly Delicious
- Chocolate Cinnamon Rolls from Jolene’s Recipe Journal
- Chocolate Funnel Cakes from Cindy’s Recipes and Writings
- Chocolate Pomegranate Crostini from A Day in the Life on the Farm
- Ferrero Rocher Ice Cream from The Fresh Cooky
- No Bake S’mores Pudding Pie from Hezzi-D’s Books and Cooks
- Peanut Butter Cup Brownies from Karen’s Kitchen Stories
- White Chocolate Mousse with Raspberries from The Redhead Baker
- White Chocolate Strawberry Bombs from Magical Ingredients
- White Chocolate Strawberry Muddy Buddies from An Affair from the Heart