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Chocolate Pudding Pie with Whipped Topping and Graham Cracker Crust


  • Author: Imili Johnson
  • Total Time: 2 hours 20 minutes (includes chilling time)

Ingredients

Scale

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