No Bake Chocolate Pudding Pie Recipe
This no-bake chocolate pudding pie recipe draws inspiration from classic family favorites but adds a modern twist to elevate the flavors and textures. Featuring a homemade graham cracker crust, a smooth cheesecake filling, and a rich chocolate pudding layer, this pie is topped with a generous layer of whipped cream and garnished with chocolate shavings for a touch of elegance. The result is a dessert that's not only visually stunning but also irresistibly delicious.
- 1 1/4 cup graham cracker crumbs
- 1/3 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 8 ounces package cream cheese
- 3/4 cups powdered sugar
- 1 1/2 cup Cool Whip (thawed)
- 3.9 ounces package instant chocolate pudding mix
- 1 3/4 cup cold milk (whole milk recommended for creaminess)
- 1/2 cup Cool Whip (remaining)
- grated chocolate for garnish (optional)
- Prepare the Crumbs
Start by creating the graham cracker crumbs. If you have whole graham crackers, pulse them in a food processor until you achieve fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Mix the Crust
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated with butter and the mixture resembles wet sand.
- Press into Pie Pan
Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to pack it tightly and evenly.
- Chill the Crust
Place the crust in the refrigerator for at least 1 hour to set.
- Blend the Ingredients
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Fold in Cool Whip
Gently fold in 1 cup of the Cool Whip until well combined and smooth.
- Layer the Cheesecake
Spread the cheesecake mixture evenly over the chilled graham cracker crust. Smooth the top with a spatula.
- Prepare the Pudding
In a medium bowl, whisk together the cold milk and instant chocolate pudding mix for about 2 minutes, until the mixture is smooth and thickened.
- Layer the Pudding
Carefully spread the chocolate pudding over the cheesecake layer, ensuring it’s evenly distributed.
- Chill the Pie
Cover the pie with plastic wrap (use toothpicks to prevent the wrap from touching the top of the pie if desired) and refrigerate for at least 3-4 hours, or overnight for best results.
- Add the Topping
Just before serving, spread the remaining 1/2 cup of Cool Whip over the top of the pie. For a decorative touch, garnish with grated chocolate.
- Slice and Enjoy
Use a clean, sharp knife to cut slices of chocolate pudding pie, wiping the knife between cuts for neat slices. Serve chilled and enjoy the creamy, chocolatey goodness!
- For a different flavor, try using crushed Oreos for the crust.
- If you prefer a thicker pudding layer, let it sit for an extra minute or two while mixing to achieve your desired consistency.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Consider adding fresh berries, chocolate chips, or a drizzle of chocolate syrup for added flair.
Have Fun Baking!