Chocolate Pie Parfaits Recipe
Recipe type: Dessert
Cuisine: American Classic
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
  • 3 ounces whole graham crackers
  • ¼ cup finely chopped pecans
  • 2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  • pinch of salt
  • ½ stick sweet cream butter, melted
  • 1 large (5 oz) package Jello HEAT AND SERVE Chocolate Pudding Mix (not chocolate fudge and not sugar free)
  • 3 cups whole milk
  • ½ stick real sweet butter, cut into cubes
  • 2 ounces Hershey's MILK Chocolate bars, chopped (not chocolate chips)
  • pinch of salt
  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ¾ teaspoon vanilla extract
  1. Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be larger pieces that can be broken up by hand.
  2. Pour the pecan bits or chips (very small diced pecans) in a hot frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs. (See photos on the Ultimate Graham Cracker Crust post)
  3. Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
  4. Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by the butter.
  5. Pour pudding mix into a large sauce pan, add milk. Whisk together until there are no lumps. Stir constantly and cook over medium heat until the pudding comes to a full boil. If the heat is too high, the pudding will scorch. Keep stirring or the pudding will scorch and stick to the bottom of the pan. You may inch up the heat a little if necessary.
  6. Remove the pan from the hot burner the minute it comes to a boil.
  7. Add the cubed butter and stir until melted and well combined. Then, add the chocolate pieces and stir into the pudding until melted and well combined. Add the pinch of salt and stir.
  8. Pour the chocolate filling into a bowl and cover with plastic wrap. Be sure the plastic wrap touches the entire surface of the filling so that the filling does not form a "skin" on top as it cools.
  9. When ready to assemble, whip the cream with the powdered sugar to soft peaks. Blend in the vanilla. Place whipped cream in a pipping bag (optional).
  10. Spoon some of the graham cracker mixture into the bottom of small, clear cups or glasses, not too much or all you will feel in your mouth is the crumbs and not the creamy chocolate.
  11. Remove the plastic wrap from the cooled filling and spoon into a piping bag (optional). Place a layer of chocolate filling over the crumbs. Add a layer of whipped cream and a light layer of crumbs to the glass. Repeat.
  12. Top the parfaits with the graham crackers and a piece of Hershey's chocolate, if desired.
Recipe by Everyday Southwest at