Description

This No-Bake Chocolate Pudding Pie is a luscious and easy-to-make dessert featuring a crisp graham cracker crust filled with creamy chocolate pudding mixed with light whipped cream. Perfect for warm days or anytime you want a rich, chocolatey treat without turning on the oven, this pie sets in the refrigerator and delights with a silky texture topped with homemade or store-bought whipped cream and optional chocolate garnishes.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Chocolate Pudding Filling

1 (3.9 oz) box instant chocolate pudding mix
2 ¾ cups cold milk
1 teaspoon vanilla extract

Whipped Cream Mixture

1 ½ cups heavy whipping cream
2 tablespoons powdered sugar

For Topping (Optional)

Whipped cream (store-bought or homemade)
Shaved chocolate or chocolate chips

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
Chill the Crust: Place the crust in the refrigerator to chill for at least 30 minutes, allowing it to set properly and become firm.
Make the Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes or until it thickens. Stir in the vanilla extract and set aside to rest.
Whip the Cream: In a separate bowl, use an electric mixer to whip the heavy cream and powdered sugar together until stiff peaks form, ensuring a light and fluffy texture.
Combine Pudding and Whipped Cream: Gently fold the whipped cream into the chocolate pudding mixture until well combined and smooth, creating a creamy and airy filling.
Fill the Pie: Once the crust is set, spoon the chocolate pudding mixture into the crust. Use a spatula to smooth the top into an even layer.
Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow it to set completely and develop the perfect texture.
Serve and Garnish: Before serving, top with a generous layer of whipped cream. Optionally, garnish with shaved chocolate or chocolate chips for an added chocolatey touch.

Notes

Ensure the milk is cold when mixing with pudding mix for proper thickening.
Press the graham cracker crust firmly for a sturdier base that holds the filling well.
Folding whipped cream gently into pudding preserves the light, airy texture.
This pie is best served chilled and consumed within 2 days for optimum freshness.
Optional garnishes like chocolate shavings add texture and a decorative finish.