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Chocolate Pudding Pie Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This decadent Chocolate Pudding Pie combines a crunchy Oreo cookie crust with rich, creamy instant chocolate pudding and a light whipped topping. Perfect for a quick no-bake dessert, it offers an indulgent treat that’s easy to prepare and sure to satisfy chocolate lovers.


Ingredients

Scale

Crust

  • 24 Oreo cookies (crushed)
  • 5 Tablespoons melted butter

Filling

  • 2 (3.9-ounce) instant chocolate pudding mixes
  • 2 ¾ cups cold whole milk

Topping

  • 8 ounces whipped cream (thawed, such as Cool Whip)
  • Optional: chocolate shavings for garnish


Instructions

  1. Prepare the crust: Combine the crushed Oreo cookies and melted butter in a medium bowl. Stir together until the mixture resembles wet sand, ensuring the crumbs are evenly coated.
  2. Form the crust: Press the Oreo mixture evenly along the bottom and up the sides of a 9-inch pie pan to create the crust. Set aside to maintain shape.
  3. Mix pudding: In a separate mixing bowl, whisk the instant chocolate pudding mixes with 2 ¾ cups of cold whole milk. Whisk continuously for about 2 minutes until the pudding is smooth and has thickened.
  4. Assemble pudding layer: Pour the creamy pudding mixture evenly into the prepared Oreo crust. Smooth the top gently with a spatula for an even surface.
  5. Add whipped topping: Spread the thawed whipped cream over the pudding layer evenly to cover the surface.
  6. Garnish: Sprinkle optional chocolate shavings over the whipped cream topping to add decorative flair and extra chocolate flavor.
  7. Chill the pie: Place the pie in the refrigerator and chill for at least 3 hours. This cooling time allows the layers to set firmly and enhances flavor melding.
  8. Serve: Once fully chilled and set, slice the pie into 8 servings and enjoy this creamy, crunchy chocolate delight!

Notes

  • Use whole milk for best pudding consistency, but 2% milk can be substituted.
  • For a dairy-free version, consider using a dairy-free whipped topping and pudding mixes.
  • The pie should be kept refrigerated and consumed within 2-3 days for optimal freshness.
  • Chocolate shavings can be made by scraping a bar of chocolate with a vegetable peeler or can be omitted if preferred.