Chocolate Pudding Pie
This easy no bake recipe makes the best Chocolate Pudding Pie, complete with creamy pudding mousse and whipped cream atop a graham cracker crust.
Servings: 6
Calories: 269kcal
Ingredients
- 5.85 ounces instant chocolate pudding (just the powder, don't follow instructions on pudding box)
- 1 3/4 cup 2% milk
- 1 pre-made graham cracker pie crust, 9-inch
- 8 ounces Cool Whip
- 1 Hershey's Chocolate Bar, regular sized
Instructions
- Mix together the instant chocolate pudding and milk in a large bowl using a handheld mixer on low speed for 2 minutes or until thickened to a soft set.
- Allow the pudding to rest for 3 minutes to fully firm up.
- Transfer 1½ cups of the thickened pudding to the pie crust and smooth to an even layer.
- Add 1 cup of the thawed Cool Whip to the remaining pudding and gently fold together until no white streaks remain. The mixture should be lighter in color and resemble chocolate mousse in texture.
- Spread the chocolate and Cool Whip mixture into an even layer over the solid pudding layer, being careful not to combine the two layers.
- Top the chocolate pudding pie with the remaining Cool Whip, spreading all the way to the edges.
- Using a potato peeler or large grater, shave off pieces of the Hershey bar to add to the top of your pie for garnish.
- Refrigerate the pie uncovered for at least 4 hours, or up to overnight for the cleanest slices.
Notes
- This pie will be ready to slice after a two hour chill in the refrigerator, however it will not be a very clean slice. A four hour chill will yield a much cleaner slice and is recommended as the minimum time to chill before slicing; however, an overnight chill is optimal for the cleanest slices and the firmest set.
- It can be stored in a covered container in the refrigerator for up to three days.
Nutrition
Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 197mg | Potassium: 124mg | Fiber: 1g | Sugar: 19g | Vitamin A: 149IU | Calcium: 100mg | Iron: 1mg
