Chocolate pudding pie is a no bake pie made with a chocolate cookie crust topped with a creamy instant chocolate pudding filling, lightly sweetened whipped cream and chocolate shavings.
Make the rich chocolate graham cracker crust by mixing finely crushed graham crackers with cocoa powder and sugar until well combined. Thoroughly mix in melted butter until the chocolate graham crumbs easily stick together.
Press the crust up the sides and along the bottom of a 9 inch pie plate. Chill in the fridge or freezer while making the chocolate jello pudding filling and whipped cream.
Pour the heavy cream into a mixing bowl. Beat on medium speed to medium-stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.
In a separate bowl whisk the instant chocolate pudding mix with milk and half and half until smooth and well combined. Transfer half of the chocolate pudding filling into the chilled pie crust.
Fold half of the whipped cream into the remaining chocolate pudding. Mix until smooth and well combined. Transfer the whipped cream and chocolate pudding filling on top of the first jello chocolate pudding layer. Smooth the top of the creamy filling and cover with plastic wrap.
Chill the pie in the fridge for 2 - 3 hours or until the pudding layer is set. Transfer the remaining whipped cream into an airtight container until serving time.
When it’s time to serve, remove the no bake pudding pie from the fridge and top with your desired toppings. I suggest topping this easy chocolate cream pie with the remaining whipped cream and chocolate shavings.