If you love rich, creamy desserts that come together effortlessly, you are going to adore this No Bake Chocolate Pudding Pie Recipe. It’s a luscious chocolate indulgence with a perfectly crumbly cookie crust and a silky smooth pudding filling that sets just right in the fridge. Imagine slicing into velvety chocolate goodness topped with fluffy whipped cream and a sprinkle of chocolate curls—every bite is a dreamy combination of textures and flavors that feels like a celebration in your mouth. This recipe is a total game changer when you want a stunning dessert without turning on the oven or spending hours in the kitchen.
Ingredients You’ll Need
The beauty of this No Bake Chocolate Pudding Pie Recipe lies in its simplicity and accessibility. Each ingredient plays a crucial role, whether it’s adding rich chocolatey depth, a buttery crunch, or that perfect silky pudding texture.
- Chocolate sandwich cookies (2 cups, crushed into crumbs): These form the base of your crust, bringing a rich cocoa flavor with a satisfying crunch.
- Melted butter (6 tablespoons): It binds the cookie crumbs together to create a sturdy yet tender crust.
- Almond milk (2 ½ cups, or regular milk): Adds creamy smoothness to the pudding while keeping it light and dairy-free if desired.
- Granulated sugar (½ cup): Sweetens the pudding just enough to balance the cocoa’s natural bitterness.
- Unsweetened cocoa powder (â…“ cup): Intensifies the chocolate flavor and gives the pudding its deep, rich color.
- Cornstarch (¼ cup): The magic thickening agent that transforms the liquid ingredients into a luscious pudding.
- Salt (¼ teaspoon): Enhances all the chocolatey notes and keeps flavors well-rounded.
- Vanilla extract (½ teaspoon): Adds warmth and depth to the chocolate, making it taste homemade and irresistible.
- Chocolate chips (1 cup, optional): For extra melty chocolate goodness stirred right into the pudding filling.
- Whipped cream (regular or non-dairy): The perfect light and airy topping to balance the dense pudding.
- Shaved chocolate or chocolate curls: For a decorative and delicious finishing touch.
How to Make No Bake Chocolate Pudding Pie Recipe
Step 1: Prepare the Crust
Start by combining your crushed chocolate sandwich cookies and melted butter in a mixing bowl, making sure every crumb is coated. Press this mixture evenly into a 9-inch pie pan, covering the bottom and up the sides. Use a flat-bottomed glass or the back of a spoon to firmly pack the crust. This step is key to achieving that ideal crumbly texture that holds together yet melts in your mouth.
Step 2: Chill the Crust
Pop the crust into the refrigerator for about 20 minutes to let it set. This helps solidify the butter and keeps the crust from crumbling when you slice into the pie later.
Step 3: Make the Pudding Filling
In a medium saucepan, whisk together sugar, unsweetened cocoa powder, cornstarch, and salt until well combined. Slowly pour in almond milk while stirring constantly to avoid lumps. Cook this mixture over medium heat, stirring continuously until it thickens and reaches a bubbly consistency, usually around 8 to 10 minutes. This process transforms the liquid into that velvety pudding texture you’re after.
Step 4: Add Flavor and Chocolate
Once thickened, remove the pudding from heat and mix in vanilla extract for that cozy, rounded flavor. If you’re using chocolate chips, stir them in now until they melt completely into a glossy, decadent filling.
Step 5: Assemble the Pie
Pour the warm pudding into your chilled cookie crust, smoothing the top with a spatula for an even surface. Cover the pie tightly with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming as it cools.
Step 6: Chill Until Set
Refrigerate the pie for at least 4 hours, or until the pudding is firm and fully set. This patience will reward you with a sliceable, perfectly textured pie every time.
Step 7: Serve and Enjoy
When you’re ready, top the pie with a generous layer of whipped cream and scatter some beautiful shaved chocolate or chocolate curls on top. Slice, serve, and prepare for happy smiles all around.
How to Serve No Bake Chocolate Pudding Pie Recipe
Garnishes
Adding whipped cream is a no-brainer because it lightens the whole experience and contrasts the rich pudding beautifully. For extra flair, sprinkle shaved chocolate, chocolate curls, or even a dusting of cocoa powder or edible glitter. Fresh berries can add a pop of color and tang, making every serving look like it belongs in a fancy dessert shop.
Side Dishes
This pie pairs well with lightly toasted nuts or a small scoop of vanilla or coffee-flavored ice cream. A fresh fruit salad on the side can also balance the rich chocolate flavor with a refreshing zesty note, making the entire dessert experience even more delightful.
Creative Ways to Present
Try serving individual slices on pretty plates with a drizzle of caramel or raspberry sauce for added decadence. You can also layer the pudding and crust in clear mason jars for a charming, portable treat. For parties, consider mini versions in tartlet pans—easy to grab and guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or place it in an airtight container and keep it refrigerated. It stays fresh for up to 3 days, retaining all that creamy, chocolatey goodness without drying out.
Freezing
Though this pie is best enjoyed fresh, you can freeze it if needed. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Note that the texture might be slightly less silky after freezing, but still delicious!
Reheating
This no bake dessert is meant to be enjoyed cold or at room temperature, so reheating is not recommended. Instead, take it out of the fridge about 10 minutes before serving for the best texture and flavor.
FAQs
Can I use regular milk instead of almond milk for this recipe?
Absolutely! Regular milk works perfectly in this No Bake Chocolate Pudding Pie Recipe and gives a rich, creamy texture. Almond milk is simply a great dairy-free alternative.
Is it necessary to use chocolate sandwich cookies for the crust?
Chocolate sandwich cookies add a wonderful chocolate flavor and sturdy texture to the crust, but you could substitute with other chocolate cookies or even graham crackers if you’re feeling creative.
Can I make this pie vegan?
Yes, by using non-dairy milk like almond or oat milk, dairy-free butter alternatives, and vegan whipped cream, this No Bake Chocolate Pudding Pie Recipe can be entirely plant-based and still wonderfully indulgent.
How long does the pudding need to chill before serving?
It needs to chill for at least 4 hours to set properly, but overnight chilling will give you the best, firmest texture for clean slicing and ultimate flavor development.
What can I do if my pudding is too thin?
If your pudding seems too runny, simply continue cooking it a little longer while stirring until it thickens. Make sure your cornstarch is well dissolved at the start to avoid lumps. If it’s still thin after chilling, you might need to add a bit more cornstarch the next time you make it.
Final Thoughts
I can’t recommend this No Bake Chocolate Pudding Pie Recipe enough for anyone craving a show-stopping chocolate dessert without the fuss of baking. It’s easy, comforting, and downright delicious—a perfect sweet ending to any meal or a satisfying treat anytime. Give it a try, and watch it quickly become a beloved favorite in your dessert repertoire!
Print
No Bake Chocolate Pudding Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Chocolate Pudding Pie is a luscious and easy-to-make dessert featuring a crunchy chocolate cookie crust and a creamy, rich chocolate pudding filling. Perfect for chocolate lovers, this pie requires minimal effort and no baking, making it a quick yet impressive treat to serve for any occasion.
Ingredients
For the Crust
- 2 cups chocolate sandwich cookies (crushed into crumbs)
- 6 tablespoons melted butter
For the Filling
- 2 ½ cups almond milk (or regular milk)
- ½ cup granulated sugar
- â…“ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup dairy-free or regular chocolate chips (optional)
For Serving
- Whipped cream (regular or non-dairy)
- Shaved chocolate or chocolate curls
Instructions
- Prepare the crust: Combine the crushed chocolate sandwich cookies and melted butter in a mixing bowl until the mixture resembles wet sand.
- Form the crust: Press the cookie crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use a flat-bottomed glass or the back of a spoon to firmly pack the crust for a solid base.
- Chill the crust: Place the crust in the refrigerator for 20 minutes to set while you prepare the filling.
- Mix dry ingredients for filling: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt to evenly combine.
- Add milk gradually: Slowly pour in the almond milk while continuously stirring to dissolve the dry ingredients and avoid lumps.
- Cook the pudding: Heat the mixture over medium heat, stirring constantly with a whisk until it thickens and begins to bubble, about 8 to 10 minutes.
- Finish the pudding: Remove the saucepan from heat. Stir in the vanilla extract. If using, add the chocolate chips and stir until completely melted and smooth.
- Assemble the pie: Pour the warm pudding evenly into the chilled crust. Smooth the surface with a spatula for an even finish.
- Cover and prevent skin: Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Chill to set: Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm.
- Serve: Garnish with whipped cream and shaved chocolate or chocolate curls. Slice and enjoy your creamy, no bake chocolate pudding pie!
Notes
- You can substitute almond milk with regular cow’s milk or any other plant-based milk for different flavor profiles.
- Pressing plastic wrap directly on the pudding surface prevents a skin from forming while chilling.
- For a firmer crust, you can bake the cookie crust for 5-7 minutes at 350°F before filling, though it is optional.
- Chocolate chips are optional; leaving them out will yield a pure cocoa pudding flavor.
- This pie is best served within 2 days for optimal freshness but can be refrigerated up to 3 days.
