Description
A delicious no-bake chocolate pudding pie featuring a crunchy graham cracker crust and a creamy, smooth chocolate filling, topped with whipped cream and optional chocolate shavings. Perfect for an easy, indulgent dessert that requires minimal preparation and no oven time.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Pudding Filling
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 ¾ cups cold milk
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- Whipped cream (store-bought or homemade), for serving
- Shaved chocolate or chocolate chips (optional)
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. Press the mixture firmly 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 to allow it to set and become firm.
- Make the Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes or until the mixture thickens. Stir in the vanilla extract and set aside.
- Whip the Cream: In a separate mixing bowl, use an electric mixer to whip the heavy cream and powdered sugar together until stiff peaks form.
- Combine Pudding and Whipped Cream: Gently fold the whipped cream into the chocolate pudding mixture until it is well combined and smooth, creating a light, fluffy filling.
- Assemble the Pie: Once the graham cracker crust is chilled and 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 pie for at least 2 hours to allow the filling to set completely.
- Add Toppings and Serve: Before serving, top the pie with a generous layer of whipped cream. Optionally, garnish with shaved chocolate or chocolate chips for extra chocolate flavor.
Notes
- The crust can be made ahead and refrigerated for up to 1 day before assembling the pie.
- Use cold milk to ensure the pudding thickens properly.
- For a lighter option, substitute half-and-half or a dairy alternative, but results may vary.
- Store leftovers covered in the refrigerator for up to 3 days.
- Optional chocolate garnish adds texture and enhances the chocolate flavor but can be omitted if preferred.
