Chocolate Pudding Pie Recipe-Step by Step Guide

No-bake chocolate pudding pie has a chocolate cookie crust, creamy instant chocolate pudding filling, mildly sweetened whipped cream, and chocolate shavings.

Chocolate Graham Cracker Crust – 1½ cups (150 g ) graham crackers about 9 sheet – ¼ cup (50 g) granulated sugar – ¼ cup (20 g) cocoa powder – 8 tablespoons (113 g) unsalted butter, melted Chocolate Pudding Layers and Topping – 1 cup (237 ml) heavy cream – 2 3.9 oz. boxes instant chocolate pudding mix – 1½ cups (356 ml) milk – 1 cup (237 ml) half and hlaf – ½ cup (85 g) chocolate chips or chocolate shavings, for topping

Ingredient

Direction

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1

Make a thick chocolate crust using finely broken graham crackers, cocoa powder, and sugar. Mix melted butter and chocolate graham crumbs until they stick.

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2

Pour heavy cream into a bowl. Make medium-stiff peaks with a whisk or beaters at medium speed. Heavy cream should double to 2 cups whipped cream. Save.

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3

In a separate bowl, mix instant chocolate pudding mix, milk, and half-and-half until smooth. Fill the cooled pie crust with half the chocolate pudding.

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4

Combine half the whipped cream with the remaining chocolate pudding. Blend well. Use a spatula to do this by hand.

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5

Refrigerate the pie for 2–3 hours to firm the pudding layer. Store the remaining whipped cream in an airtight container until serving.

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6

Remove the no-bake pudding pie from the fridge and add your toppings before serving. Top this simple chocolate cream pie with the leftover whipped cream and chocolate shavings.

also see

also see

Vegan Cookie Dough Recipe