Chocolate Pudding Pie
User Reviews
5
Chocolate Pudding Pie
Description
This Chocolate Pudding Pie starts with a cooked pudding base, using a 5-ounce cook-and-serve chocolate pudding mix combined with milk and melted unsweetened baking chocolate. Heating and whisking until smooth ensures a creamy, dense filling that sets as it cools. The pudding is poured into a pre-baked graham cracker crust that provides a crunchy, buttery foundation.
The graham cracker crust is made from crushed crackers mixed with sugar and melted butter, baked briefly to develop a golden color and firm texture. The contrast between the crunchy crust and the silky chocolate filling defines the texture of the pie.
You can optionally garnish the pie with whipped cream or a dollop of Cool Whip for a lighter topping. This dessert requires chilling to set fully and is a classic, rich chocolate option for gatherings.
Important to this recipe is using the correct pudding mix labeled "Cook & Serve" and not instant pudding, as the texture and setting are different.
Ingredients
- 1 (5 ounce) chocolate pudding and pie filling do not use instant pudding mix, Jell-O Cook & Serve, package
- 1 ounce unsweetened baking chocolate
- 3 cups milk (I use 2%, but whole milk will also work well)
- 1 Graham Cracker Crust a store-bought crust is perfectly fine, but a homemade crust is easy and extra special!, prepared
- Whipped Cream optional garnish or Cool Whip
For a homemade Graham Cracker Crust:
- 12 graham cracker crushed or processed into fine crumbs, full-size
- ¼ cup sugar
- 6 tablespoons butter melted, salted
Instructions
For a Homemade Graham Cracker Crust
- If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter (you can also mix the ingredients in a food processor). Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired. Press crumbs into the bottom and up the sides of a deep-dish 9-inch pie dish and bake at 375°F for 8-10 minutes, or until golden brown. Allow pie crust to cool completely before filling.
For the Pie Filling
- Whisk together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan. Bring to a full boil over medium heat, whisking constantly. Make sure that all of the chocolate is completely melted and incorporated into the pudding. The mixture should be completely smooth. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes, whisking regularly so that the filling stays nice and smooth.
- After about 5 minutes, the filling should start to thicken. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.
- Refrigerate the pie for at least 3 hours (or overnight), until the filling is set. Slice and serve with whipped cream or Cool Whip on top.
Notes
- Use the 5-ounce Cook and Serve chocolate pudding mix for proper texture; do not use instant pudding mix.
- Homemade graham cracker crust enhances the pie’s flavor but store-bought crusts work well for convenience.
- Allow the pie filling to cool and set to achieve a smooth, thick consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 320kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5.8g | 12% |
| Fat | 13.5g | 21% |
| Saturated Fat | 7.5g | 38% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 2.9g | 15% |
| Cholesterol | 27.7mg | 9% |
| Sodium | 319.7mg | 13% |
| Potassium | 169.8mg | 4% |
| Fiber | 2.2g | 9% |
| Sugar | 27.3g | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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