Bishop's Buffet Chocolate Ambrosia Pie Recipe: No-Bake Layers of Vanilla Pudding and Crunchy Topping

This Bishop's Buffet chocolate ambrosia pie delivers the iconic no-bake dessert experience with layers of creamy vanilla pudding and crunchy coconut topping. The recipe captures the nostalgic flavors that made this pie a Southern staple, combining rich chocolate cake, velvety pudding, and coconut flakes for that signature texture.

What sets this version apart is the perfect balance between the dense chocolate cake base and the light, airy pudding layer—each bite offers a harmonious blend of textures and flavors that have been beloved for generations.

The beauty of this recipe lies in its simplicity and the way it brings together familiar ingredients to create something truly special. With just a few key components—chocolate cake, vanilla pudding, whipped cream, and coconut—you can assemble this pie in layers that stay perfectly set without needing an oven.

The no-bake aspect makes it ideal for warm weather or when you want to avoid heating up the kitchen, while still delivering a dessert that feels indulgent and satisfying.

What you'll end up with is a pie that's as visually appealing as it is delicious, featuring a rich chocolate base, a smooth pudding layer that holds its shape, and a generous topping of coconut that adds both crunch and a touch of sweetness.

The whipped cream swirls through the pudding, creating a marbled effect that makes every slice look like it belongs on a dessert table at a family gathering. This is the kind of dessert that brings people together, offering a taste of tradition with every bite.

Perfect for celebrations, potlucks, or simply treating yourself to a classic dessert, this recipe delivers the same flavors that have made Bishop's Buffet a beloved name in Southern cuisine. The assembly process is straightforward, ensuring that even first-time bakers can achieve professional-looking results.

Let's get started on creating this timeless dessert that's sure to become a favorite in your home as well.

Ingredients for bishop's buffet chocolate ambrosia pie

Nine simple ingredients transform into nostalgic Southern comfort with no oven needed.

The chocolate cake mix is your base—Devil's Food gives that classic Bishop's Buffet vibe. I grab Betty Crocker or Pillsbury for consistency, but honestly any brand works. The coconut flakes? Toast them in a dry pan for 2-3 minutes—Trader Joe's has the best unsweetened kind, but any bag works. For the pie crust, graham cracker crusts are a Southern staple, but a regular pre-made pie crust from the grocery store keeps it simple. Just make sure it's chilled before assembling layers.

No vanilla pudding mix? Homemade pudding is easy—just whisk 2 cups milk, 1 cup sugar, 1/4 cup cornstarch, and 1 tsp vanilla until thickened. Short on coconut? Crushed graham crackers add a similar crunch. The whipping cream needs to be cold—pop it in the freezer 15 minutes before whipping. No marshmallows? Extra whipped cream gives that same fluffy texture. Pro tip: Warm the pudding slightly before assembling—it spreads easier and sets faster.

This pie keeps beautifully—covered in the fridge for up to 5 days or frozen for 2 months. I always make a double batch because it disappears fast. For extra crunch, toast the coconut flakes again before serving. The no-bake aspect makes it perfect for summer—no oven heating up the kitchen. Store leftovers in single slices so you can grab one whenever cravings hit.

Step-by-step instructions for bishop's buffet chocolate ambrosia pie

This no-bake pie comes together faster than you can say "dessert time."

In a large bowl, whisk together the 2 cups milk and 1 cup granulated sugar until the sugar dissolves completely. This ensures a smooth pudding texture without any graininess. Add the 1 box vanilla instant pudding mix and stir vigorously for 2 minutes until fully thickened. The mixture should coat the back of a spoon and hold its shape when you lift it.

Next, fold in the 1.5 cups heavy whipping cream using a spatula, cutting through the mixture to incorporate it gently. This keeps the cream light and airy rather than breaking it down. Stir in the 2 teaspoons vanilla extract and ¼ teaspoon salt until evenly distributed. Set the pudding aside to cool slightly while you prepare the crust.

Press the whole 9-inch pre-made pie crust firmly into a 9-inch pie dish, making sure it covers the bottom and sides evenly. Use a rolling pin or your hands to smooth out any air bubbles or uneven spots. The crust should fit snugly without gaps—this prevents pudding from leaking later.

Pour the cooled vanilla pudding mixture into the prepared crust, spreading it evenly with a spatula. Tap the pie dish gently on the counter a few times to help remove any trapped air bubbles. Smooth the top with the back of a spoon until it looks even and inviting. Place the pie in the refrigerator and let it chill for at least 1 hour to set.

In a medium bowl, mix the 1 box chocolate cake mix with the 2 cups unsweetened coconut flakes. This combination creates the signature crunchy, chocolatey topping that makes this pie so special. Stir well to ensure the coconut flakes are evenly coated with the cake mix. If the mixture feels dry, add 1-2 tablespoons of the 2 cups milk to help bind it together.

Spread the chocolate-coconut mixture evenly over the chilled pudding layer, pressing down gently to create a firm, cohesive topping. Use the back of a spoon to smooth out any lumps or uneven areas. Sprinkle the 1 cup mini marshmallows evenly over the top for extra fluffiness and sweetness. Return the pie to the refrigerator to set for another 30 minutes while you prepare the whipped cream.

In a chilled bowl, beat the 1.5 cups whipped cream with an electric mixer on medium-high speed until soft peaks form. This should take about 2-3 minutes. Fold in 1 tablespoon vanilla extract and ¼ teaspoon salt to enhance the flavor and stabilize the whipped cream. Be careful not to overbeat, or it will turn grainy.

Use a spoon or piping bag to create swirls of whipped cream over the marshmallow-topped pie. Start from the outer edge and work your way toward the center, making smooth, even lines. The contrast between the creamy swirls and the crunchy chocolate-coconut topping is what makes this pie irresistible. Return the pie to the refrigerator for at least 2 hours (or up to 24 hours) to allow all the layers to fully set.

Once the pie has chilled completely, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before serving. This makes it easier to slice without the pudding layer falling apart. Cut into wedges using a sharp knife, and serve immediately.

The first bite should deliver a perfect balance of creamy vanilla pudding, crunchy chocolate-coconut topping, and fluffy whipped cream. Each layer should hold its shape beautifully, with no soggy spots or messy slides. Store any leftovers in the refrigerator for up to 3 days, though I doubt there will be any left!

Creative variations of this dish

Classic Southern Twist

For a true Southern touch, swap the pre-made crust for a graham cracker crust—it’s the original Bishop’s Buffet style! Crush 12 graham crackers (about 1.5 cups) with ½ cup melted butter and press firmly into the pie dish.

This adds a buttery, crumbly texture that pairs perfectly with the coconut topping. 🥥

No-Bake Cheesecake Layer

Replace the pudding layer with a no-bake cheesecake for a richer, creamier texture. Mix 16 oz cream cheese, ½ cup sugar, 1 tsp vanilla, and 2 eggs, then chill for 1 hour before spreading over the crust.

Top with the chocolate-coconut mix as usual—this version feels extra decadent but still stays cool. 🧀

Tropical Fruit Swirl

Add a fresh twist by folding ½ cup diced mango or pineapple into the pudding layer before chilling. The tropical fruit brightens the chocolate flavor while keeping the pie’s signature texture. Top with extra coconut flakes for a vacation-inspired dessert that’s perfect for summer gatherings. 🍍

Spiced Chocolate Topping

Boost the chocolate flavor by adding ½ tsp cinnamon and ¼ tsp cayenne to the cake mix before combining with coconut. The warm spices deepen the chocolate’s richness, while the cayenne adds a subtle kick.

This variation feels like a gourmet upgrade while staying true to the original’s no-bake simplicity. 🌶️

Mini Pie Cups

Make individual servings by pressing the crust into 4-ounce ramekins instead of a full pie dish. Layer the pudding, chocolate-coconut mix, and whipped cream in each cup, then chill for 2 hours.

Serve with a cherry on top for a bite-sized, party-friendly version that’s perfect for potlucks or dessert buffets. 🍒

Vegan Adaptation

For a plant-based version, use 1 box vegan vanilla pudding mix, 1.5 cups coconut cream (chilled overnight), and 1 cup almond milk for the pudding. Replace the whipped cream with coconut whipped cream (chill a can of full-fat coconut milk overnight and whip the solid cream).

The coconut flavors harmonize beautifully, keeping the pie’s tropical essence intact. 🌱

Frequently asked questions