No-Bake Zebra Cream Pie (Chocolate and Vanilla Pudding)
Sneak Preview: This no-bake chocolate and vanilla pudding pie is as fun to make as it is to slice. Layered inside a chocolate crumb crust and chilled until set, this zebra pie uses a microwave pudding method for silky texture with no double boiler needed. Includes a video showing how to layer the stripes.
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If you’re craving a fun dessert with familiar flavors but a playful twist, this Zebra Pie delivers. Each time you make it, the striped layers turn out a little different—just like a zebra’s unique pattern. You won’t know exactly what it looks like until you cut that first slice… and that’s half the fun.
Ingredients & Substitutions
Step-by-Step Photos for Making the Pie Filling
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Plan ‘B’
If your layers blur or the filling shifts, take a knife and gently swirl the cream like you meant to do it all along. Call it Chocolate and Vanilla Pudding Swirl Pie—no one will know the difference.
? Tips That Make a Difference
- Blend the filling for a smooth start, then microwave for 6–9 minutes, whisking often. Keep cooking if it isn’t thick—it should coat a spoon.
- Microwave ovens vary. Don’t worry if you overcook the filling—just whisk well and strain to remove lumps.
- The filling thickens more as it cools. If the chocolate portion gets too stiff to spread, whisk in a little milk.
- Chill the pie at least 4 hours before slicing. If it’s too soft, the stripes will blur along the edges.
- Prefer the stovetop? A double boiler will work—just stir constantly to avoid scorching.
No-Bake Zebra Cream Pie (Chocolate and Vanilla Pudding Layers)
Video
Ingredients
- 1 prepared chocolate crumb crust (I use store-bought)
Cream Filling:
- 2 ounces (56 g) bittersweet chocolate
- 2 cups (454 g) of milk
- ¾ cup (150 g) sugar
- ⅓ cup (40 g) flour
- ⅛ teaspoon salt
- 3 large (54 g) egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup (227 g) cold heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- finely-chopped chocolate for garnish optional
Instructions
Cream Filling:
- Melt 2 ounces (56 g) bittersweet chocolate in a microwave-safe bowl at 50% power for 2 minutes, stirring once. Set aside.
- Blend 2 cups (454 g) of milk, 3/4 cup (150 g) sugar, 1/3 cup (40 g) flour, 1/8 teaspoon salt, and 3 large (54 g) egg yolks until smooth.
- Pour into a 2-quart microwave-safe bowl. Microwave on HIGH for 5–9 minutes, whisking after minute 4 and each minute after, until thick and creamy. (If not thick, keep adding time until it thickens. Microwave ovens vary wildly.)
- Whisk in 1 tablespoon butter and 1 teaspoon vanilla extract.
- Pour half into the bowl of melted chocolate and stir until smooth. Let both puddings cool 5–10 minutes before assembling.
Assembling the Pie:
- Pour half of the vanilla pudding into 1 prepared chocolate crumb crust and spread it evenly
- Add half the chocolate pudding into the center and spread gently, leaving a vanilla border.
- Repeat with the remaining vanilla and chocolate, creating a slight mound.
- Cover with plastic wrap and gently press to level the top. Chill at least 4 hours before serving.
Whipped Cream Topping:
- Beat 1 cup (227 g) cold heavy cream and 1 teaspoon vanilla extract until soft peaks form.
- Add 2 tablespoons powdered sugar and continue beating to stiff peaks.
- Spread over chilled pie and garnish with chopped chocolate, if desired.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs About Zebra Pie
Yes. It firms up significantly as it cools, especially after chilling in the fridge.
Yes—one box each of chocolate and vanilla pudding mix will work, but the flavor and texture won’t be quite as rich.
Final Thoughts
This is the kind of dessert that brings smiles before the first bite. Whether your stripes turn out crisp or swirl into abstract art, the familiar chocolate and vanilla flavors always deliver.
If you enjoy making cream pies, you might also like my Speedy Microwave Chocolate Cream Pie or this Microwave Pastry Cream that’s perfect for Banana or Coconut Cream Pie.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
I love this. I always wanted to make the cake but just never have. I think I would like the pie better over the cake anyway and I’ll have to give this a try. 🙂 Love the first picture!
Up to now, what I had seen was a zebra cake, but a zebra cream pie? It looks delicious, and the best of all: how easy to make!
Cheers!
That is really cool looking Paula, what fun! You make it look easy. PS. I still haven’t made the honey wheat bread I’m out of town now for 3 weeks, but I will be making it soon.
Paula, this is brilliant! Your creativity is so inspiring. Gorgeous top shot of that slice of pie! Yum! Who doesn’t love a no-bake pie and lord knows anything we can do to keep the heat down during the summer in Texas, is a good thing! xo
I love this idea! I’ve made zebra cake before, but I’m more than a little obsessed with pastry cream so this is perfect for me. My husband just saw your photo and said, “You’ve got to make that!” Done deal.
Oh, this is a stunner. And what a plus that you can make it w/o turning on the oven.
This pie has such great color contrast. Looks gorgeous. Well done!
I love this. I always wanted to make the cake but just never have. I think I would like the pie better over the cake anyway and I’ll have to give this a try. 🙂 Love the first picture!
Genius! And I love the name 🙂
This looks too cool!!!!!! And it photographs well:+)
Wow, this looks so cool! Not to mention finger licking good. Love how you came up with the “zebra pie”. 🙂
Looks fantastic! I am going to have to try this one out- perfect for bringing to a BBQ!
Up to now, what I had seen was a zebra cake, but a zebra cream pie? It looks delicious, and the best of all: how easy to make!
Cheers!
That is really cool looking Paula, what fun! You make it look easy. PS. I still haven’t made the honey wheat bread I’m out of town now for 3 weeks, but I will be making it soon.
It looks gorgeous from both the top and when cut! Wow! Cold and perfect!
Wow Paula! That first shot is awesome. Not only do you make everything look easy but so beautiful as well.
Awesome. I’ve seen zebra cakes, but never pie. I could lick the picture!
This is beautiful! Every time I get a post from you via email, I am in awe of your beautiful, enticing photographs. And the pie recipe looks divine, too! But let’s face it, we eat with our eyes first.
Fabulous and so fun, Paula, I LOVE it! Wonderful pictures too!
Oh Paula, you continue to amaze me. This looks so so good. Something this lite and creamy is bound to be low calorie right?????? I know this is bound to be worth it no matter what the calorie count. I will have to make this soon when my sister Judy comes to visit. She won’t believe her eyes! Thanks for another enjoyable post.
This is a perfect recipe for my “still without AC” kitchen. A girl needs her treats even when it’s too hot to cook! This pie looks scrumptious- I love the layers! 🙂
Paula, this is brilliant! Your creativity is so inspiring. Gorgeous top shot of that slice of pie! Yum! Who doesn’t love a no-bake pie and lord knows anything we can do to keep the heat down during the summer in Texas, is a good thing! xo
That would be so cool with meringue on top because when you cut into it it would be a big surprise.
Wow! This is looking yummy by the minute to this pregnant mother of ten! I must find the ingredients and make this NOW!
I just found your site and I am looking through it. Mmmm. Good ideas and stuff here!
What a fun pie!
Mimi
Hi – Is there a link to the recipe somewhere? Thanks.
Not sure why the recipe didn’t show up originally but I think it’s fixed now. Let me know if you still don’t see it.