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
- 1 pre-made 9-inch graham cracker pie crust
- 8 ounces whipped cream
- 2% milk as called for on pudding box
- 1 regular sized Hershey's Chocolate Bar
Instructions
- Prepare the instant chocolate pudding per package directions.
- Pour a little less than half of your chocolate pudding into the bottom of your graham cracker pie crust.
- Mix the remaining pudding with ½ of the whipped cream and stir well. Add as the next layer of pie.
- Add ½ of the remaining whipped cream to the top of the pie.
- Using a potato peeler, shave off chocolate pieces to add to the top of your pie.
- Refrigerate for 1 hour or more. Serve and enjoy!
Video
Notes
TIP: For even more chocolate flavor, try substituting an Oreo cookie pie crust instead.
TIP: It’s highly recommended to make this simple dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: While not required, I'd recommend setting your premade pie crust into a 9-inch pie plate to give it a bit of extra stability on the bottom.
TIP: Don’t skip the chilling step as you need to give the pie and filling time to set.
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