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
Scale
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.
