Easy Chocolate Pudding Pie is a quick and simple no-bake dessert using regular pantry ingredients with a crunchy graham cracker case and creamy chocolate filling.
Easy Chocolate Pudding Pie! This is a lovely dessert, and what makes this so easy to prepare is that it's no bake, and all you need to do is mix a few ingredients together, let it chill for a while and then serve.
For this recipe, the ingredients are basic pantry ingredients, and you can either make your own pie crust or buy one ready made.
For our UK readers, we've added options to use digestive biscuits instead of Graham Creackers, and double cream instead of cool whip, and instant custard plus cocoa instead of chocolate puddig mix. So no matter where you are in the world, you will be able to make this delicious chilled chocolate dessert.
This chcoolate pudding pie would be ideal for a lovely Spring or Summer dessert, or to make as part of your Thanksgiving dessert menu. You can easily make this dessert ahead of time, say the night before, and simply slice and serve when you're ready.
The creamy chocolate filling is absolutely delicious, and combined with the crunchy cookie type base, this is a very good dessert!
Prep Time
10 minutes
Cook Time
Nil
Serves
8
Ingredients
The Graham Cracker Crust
1 & ½ cups or 140g graham cracker crumbs or digestive biscuits. (about 10-12 whole graham crackers)
6 tablespoons unsalted butter, melted
You can also use a pre-made graham cracker crust for this recipe.
The Filling
1 package (3.9 ounces or 110g) instant chocolate pudding mix
1 & ¾ cups or 415ml cold milk
1 cup or 240ml Cool Whip or double cream
*For UK, use 1 packet (75g) Instant Custard mix with 5 tablespoons of cocoa powder
Optional: chocolate shavings or cocoa powder for garnish
Instructions
- Make Graham Cracker Crust.
Place the graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or a food processor. - Gradually pour the melted butter over the graham cracker crumbs while stirring continuously. Mix well until the butter is well combined.
- Transfer the mixture into a 9-inch pie dish Use the back of a spoon or your fingers to press the crumbs firmly and evenly onto the bottom. Refrigerate until ready to use.
- Combine the instant chocolate pudding mix and cold milk in a large mixing bowl. Whisk together for about 2 minutes until the pudding thickens.
5. Once the pudding is thickened, gently fold in ½ cup of Cool Whip until well combined. Be careful not to over mix as this will knock out the air from the cream.
*If using double cream, whip first until stiff peaks and then fold half of the whipped cream in to the pudding mixture and refrigerate the other half.
6. Pour the chocolate pudding mixture into the graham cracker crust, spreading it out evenly with a spatula.
7. Refrigerate the pie for at least 2 hours, or until the pudding is set.
8. Before serving, spread the remaining ½ cup of Cool Whip or whipped cream over the top of the pie.
9. Garnish the pie with chocolate shavings or a sprinkle of cocoa powder if desired.
10. Slice and serve chilled.
Flavor variations
- Add a handful of chcolate chips or fudge bits in to the filling mixture. Milk, dark or white chocolate.
- Swap the chocolate pudding mix for another flavor, for example, strawberry or raspberry, and add ½ cup of fresh chopped strawberries in the filling too.
- Decorate the top with sprinkles, grated chocolate, a drizzle of ice cream syrup
Storage
This dessert will keep fresh for up to 1 day (overnight), refrgerated, so you can make ahead the day before.
We do not reccomend freezing due to the cream.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Chocolate Pudding Pie
Easy Chocolate Pudding Pie is a quick and simple no bake dessert using regular pantry ingredients with a crunchy graham cracker case and creamy chocolate filling.
Ingredients
The Graham Cracker Crust
- 1 & ½ cups or 140g graham cracker crumbs or digestive biscuits. (about 10-12 whole graham crackers)
- 6 tablespoons unsalted butter, melted
- *You can also use a pre-made graham cracker crust for this recipe.
The Filling
- 1 package (3.9 ounces or 110g) instant chocolate pudding mix
- 1 & ¾ cups or 415ml cold milk
- 1 cup or 240ml Cool Whip or double cream
- *For UK, use 1x 75g Instant Custard mix with 5 tablespoons of cocoa powder
- Optional: chocolate shavings or cocoa powder for garnish
Instructions
1. Make Graham Cracker Crust.
Place the graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or a food processor.
2. Gradually pour the melted butter over the graham cracker crumbs while stirring continuously. Mix well until the butter is well combined.
3. Transfer the mixture into a 9-inch pie dish Use the back of a spoon or your fingers to press the crumbs firmly and evenly onto the bottom. Refrigerate until ready to use.
4. Combine the instant chocolate pudding mix and cold milk in a large mixing bowl. Whisk together for about 2 minutes until the pudding thickens.
5. Once the pudding is thickened, gently fold in ½ cup of Cool Whip until well combined. Be careful not to over mix as this will knock out the air from the cream.
*If using double cream, whip first until stiff peaks and then fold half of the whipped cream in to the pudding mixture and refrigerate the other half.
6. Pour the chocolate pudding mixture into the graham cracker crust, spreading it out evenly with a spatula.
7. Refrigerate the pie for at least 2 hours, or until the pudding is set.
8. Before serving, spread the remaining ½ cup of Cool Whip over the top of the pie. Garnish the pie with chocolate shavings or a sprinkle of cocoa powder if desired.
9. Slice and serve chilled.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 449Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 469mgCarbohydrates: 56gFiber: 2gSugar: 23gProtein: 6g
Nutrition information isn’t always accurate
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