Chocolate Pudding Pie Recipe
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. Enjoy this jello pudding pie the next time you need a deliciously decadent, quick and easy dessert everyone will love.
Equipment
- 1 9 inch pie plate
- 1 food processor or ziplock bag
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 mixing bowl
Ingredients
Chocolate Graham Cracker Crust
- 1½ cups (150 g ) graham crackers about 9 sheets
- ¼ cup (50 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- 8 tablespoons (113 g) unsalted butter, melted
Chocolate Pudding Layers and Topping
- 1 cup (237 ml) heavy cream
- 2 3.9 oz. boxes instant chocolate pudding mix
- 1½ cups (356 ml) milk
- 1 cup (237 ml) half and hlaf
- ½ cup (85 g) chocolate chips or chocolate shavings, for topping
Instructions
- 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.1½ cups (150 g ) graham crackers, ¼ cup (50 g) granulated sugar, ¼ cup (20 g) cocoa powder, 8 tablespoons (113 g) unsalted butter, melted
- 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.1 cup (237 ml) heavy cream
- 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.2 3.9 oz. boxes instant chocolate pudding mix, 1½ cups (356 ml) milk, 1 cup (237 ml) half and hlaf
- Fold half of the whipped cream into the remaining chocolate pudding. Mix until smooth and well combined. This is best done by hand with a spatula. 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.½ cup (85 g) chocolate chips or chocolate shavings, for topping
Notes
Store: Keep this no bake pudding pie in the fridge until you’re ready to serve. Return it to the fridge in an airtight container for up to 2 - 3 days.
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