Chocolate Pudding Pie
This pie is by far the EASIEST and most delicious pie I have ever had in my entire life. It reminds me of summer BBQs when I was younger – you’re burnt from the sun, your toes are prune-y from the pool, you are STUFFED with hot dogs and hamburgers, and then this chocolate pudding pie gets pulled out. It was the perfect way to end the evening.
Ingredients for Chocolate Pudding Pie
This pie is so easily because it only requires SIX ingredients.
For the pie crust, you will need:
- Graham crackers
- Unsalted butter
For the filling, you will need:
- Chocolate pudding mix – this one is my favorite. It is non-fat and instant!
- Cold mix – preferably dairy milk
For the whipped cream, you will need:
- Heavy whipping cream
- Powdered sugar
Method
Making the pie crust
Pulse about 15 graham crackers in a food processor so you have two cups worth. Mix these crumbs with the melted butter and press into the bottom and up the sides of your pan. Freeze for about two hours prior to putting the filling in.
Preparing the filling
Once your crust has set in freezer, make the filling.
In a large bowl, combine your pudding mix and dairy milk and whisk for about 2 minutes until combined. Let set for two minutes and a pudding will form. Pour the pudding mixture into your crust. Place in the freezer for 30 minutes.
Making the whipped cream
In a bowl, combine the whipped cream and powdered sugar and beat with a hand mixer until stiff peaks form – about 3 minutes.
Once your pudding filling has finished setting in the freezer, top it with whipped cream. Top with shaved/chopped chocolate if you desire. Enjoy!
Other pie recipes you may like is my Raspberry Lemon Pie and Key Lime Pie Bars!
Chocolate Pudding Pie with Graham Cracker Crust
Ingredients
Pie Crust
- 2 cups graham cracker crumbs, about 15 full graham cracker sheets
- 6 tbsp unsalted butter, melted
Filling
- 1 2.1 oz package chocolate pudding mix
- 3 cups cold milk*
Whipped Cream
- 3/4 cup heavy whipping cream
- 1 tbsp powdered sugar
Instructions
Pie Crust
- Pulse about 15 graham crackers in a food processor so you have two cups worth. Mix these crumbs with the melted butter and press into the bottom and up the sides of your pan. Freeze for about two hours prior to putting the filling in.
Filling
- Once your crust has set in freezer, make the filling. In a large bowl, combine your pudding mix and milk and whisk for about 2 minutes until combined. Let set for two minutes and a pudding will form. Pour the pudding mixture into your crust. Place in the freezer for 30 minutes.
Whipped Cream
- In a bowl, combine the whipped cream and powdered sugar and beat with a hand mixer until stiff peaks form – about 3 minutes. Once your pudding filling has finished setting in the freezer, top it with whipped cream. Top with shaved/chopped chocolate if you desire. Enjoy!
