Introduction
Chocolate Pudding Pie with Whipped Topping and Graham Cracker Crust is the ultimate easy-to-make dessert that combines rich chocolatey goodness with a light, fluffy whipped topping. The graham cracker crust adds a sweet, buttery crunch, creating the perfect contrast to the smooth pudding filling. This no-bake pie is perfect for any occasion, whether it’s a family gathering, potluck, or just a weekend treat. With minimal ingredients and effort, this pie comes together quickly but delivers big on flavor. If you’re looking for a crowd-pleasing dessert that’s simple yet satisfying, this chocolate pudding pie is the answer.
Ingredients:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Chocolate Pudding Filling:
- 1 package (5.1 oz) instant chocolate pudding mix
- 2 3/4 cups cold milk
- 1 teaspoon vanilla extract (optional for extra flavor)
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate shavings
- Mini chocolate chips
- Crushed graham crackers
- Chocolate syrup drizzle
Preparation:
Step 1: Make the Graham Cracker Crust
Start by making the graham cracker 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 crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to pack the crumbs tightly. Refrigerate the crust for at least 30 minutes to allow it to firm up.
Step 2: Prepare the Chocolate Pudding Filling
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Beat for 2-3 minutes until the mixture thickens. If desired, stir in 1 teaspoon of vanilla extract for extra depth of flavor.
Once the pudding has thickened, pour it into the prepared graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate the pie for at least 2 hours or until the pudding is fully set.
Step 3: Make the Whipped Topping
While the pie is chilling, prepare the whipped topping. In a large mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes. The whipped cream should be light and fluffy.
Step 4: Assemble the Pie
Once the pudding is set, remove the pie from the refrigerator. Spread the whipped cream evenly over the top of the pie, using a spatula to create swirls and peaks for a decorative look.
Step 5: Garnish and Serve
For an extra touch of decadence, sprinkle chocolate shavings, mini chocolate chips, or crushed graham crackers over the whipped cream. You can also drizzle chocolate syrup on top for a rich, chocolaty finish.
Slice and serve the pie immediately, or refrigerate it until ready to serve.
Cooking Notes:
- For a more decadent flavor, you can use a combination of milk and dark chocolate pudding mix.
- To save time, you can substitute the homemade whipped cream with store-bought whipped topping.
- If you prefer a thicker crust, increase the graham cracker crumbs to 2 cups and the butter to 8 tablespoons.
Serving Suggestions:
Chocolate Pudding Pie is best served chilled. For a fun twist, you can add different toppings like crushed candy bars, caramel sauce, or fresh berries. It’s perfect for hot summer days when you want a cold, refreshing dessert, but it’s also versatile enough to be a year-round favorite.
Pair this pie with a hot cup of coffee or a glass of cold milk for a classic, satisfying dessert experience.
Tips:
- Crust Variations: You can switch up the crust by using chocolate graham crackers or Oreo cookies for an extra layer of chocolate flavor.
- Make Ahead: This pie can be made a day in advance. Simply keep it covered in the refrigerator and add the whipped cream topping just before serving.
- Pudding Variations: You can use other flavors of pudding mix, like vanilla or butterscotch, to create different versions of this pie.
- Whipped Topping Tip: If you’re short on time, store-bought whipped topping like Cool Whip can be used as a substitute for homemade whipped cream.
Prep Time:
- 20 minutes
Cooking Time:
- 0 minutes (no-bake)
Total Time:
- 2 hours 20 minutes (includes chilling time)
Nutritional Information (Per Serving – 1 Slice):
- Calories: 340
- Protein: 4g
- Sodium: 420mg
Conclusion:
Chocolate Pudding Pie with Whipped Topping and Graham Cracker Crust is a delicious, no-fuss dessert that everyone will love. The combination of the crunchy graham cracker crust, rich chocolate pudding filling, and light, airy whipped topping is a classic crowd-pleaser. This pie is perfect for any occasion, whether you’re entertaining guests or simply craving something sweet and indulgent at home. It’s easy to make, requires no baking, and can be customized with your favorite toppings for a personal touch. Give this recipe a try, and you’ll have a dessert that will be requested time and time again!
Print
Chocolate Pudding Pie with Whipped Topping and Graham Cracker Crust
- Total Time: 2 hours 20 minutes (includes chilling time)
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Chocolate Pudding Filling:
- 1 package (5.1 oz) instant chocolate pudding mix
- 2 3/4 cups cold milk
- 1 teaspoon vanilla extract (optional for extra flavor)
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate shavings
- Mini chocolate chips
- Crushed graham crackers
- Chocolate syrup drizzle
Instructions
Step 1: Make the Graham Cracker Crust
Start by making the graham cracker 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 crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to pack the crumbs tightly. Refrigerate the crust for at least 30 minutes to allow it to firm up.
Step 2: Prepare the Chocolate Pudding Filling
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Beat for 2-3 minutes until the mixture thickens. If desired, stir in 1 teaspoon of vanilla extract for extra depth of flavor.
Once the pudding has thickened, pour it into the prepared graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate the pie for at least 2 hours or until the pudding is fully set.
Step 3: Make the Whipped Topping
While the pie is chilling, prepare the whipped topping. In a large mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes. The whipped cream should be light and fluffy.
Step 4: Assemble the Pie
Once the pudding is set, remove the pie from the refrigerator. Spread the whipped cream evenly over the top of the pie, using a spatula to create swirls and peaks for a decorative look.
Step 5: Garnish and Serve
For an extra touch of decadence, sprinkle chocolate shavings, mini chocolate chips, or crushed graham crackers over the whipped cream. You can also drizzle chocolate syrup on top for a rich, chocolaty finish.
Slice and serve the pie immediately, or refrigerate it until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
Nutrition
- Calories: 340
- Sodium: 420mg
- Protein: 4g