No Bake Chocolate Pudding Pie
No bake chocolate pudding pie made with 4 ingredients and a graham cracker crust. This is the cold, creamy chocolate dessert my family asks for again and again.
Servings: 8 slices (9-inch pie)
Calories: 281kcal
Ingredients
- 6 ounce 9-inch pre-made graham cracker crust (Keebler brand 6-ounce was used)
- 5.9 ounce box instant chocolate pudding
- 1¾ cups cold whole milk
- 8 ounces container Cool Whip thawed according to package
- 1 standard Hershey’s chocolate bar (garnish)
Instructions
- Remove the plastic covering from a 9-inch pre-made graham cracker crust and set aside.6 ounce 9-inch pre-made graham cracker crust
- Mix together the instant chocolate pudding and milk in a large bowl using a handheld mixer on low speed for 2 minutes or until thickened to a soft set. Allow the pudding to rest for 3 minutes to fully firm up.5.9 ounce box instant chocolate pudding, 1¾ cups cold whole milk
- Transfer 1½ cups of the thickened pudding to the pie crust and smooth to an even layer.
- Add 1 cup of the thawed Cool Whip to the remaining pudding and gently fold together until no white streaks remain. The mixture should be lighter in color and resemble chocolate mousse in texture.8 ounces container Cool Whip
- Spread the chocolate and Cool Whip mixture into an even layer over the solid pudding layer, being careful not to combine the two layers.
- Top the chocolate pudding pie with the remaining Cool Whip (approximately 2 cups), spreading all the way to the edges.
- Using a potato peeler or large grater, shave off chocolate pieces to add to the top of your pie for garnish.1 standard Hershey’s chocolate bar
- Refrigerate the pie uncovered for at least 4 hours, or up to overnight for the cleanest slices. Once fully chilled, slice and serve.
Video
Notes
Tips:
- The milk ratio is everything here. The pudding box calls for 3 cups, but that keeps the filling too soft to slice. One 5.9 ounce box with 1¾ cups of cold whole milk is what sets up firm, and whole milk gives the firmest set, so I don't swap it.
- For the cleanest slices, chill for at least 4 hours. Overnight, around 8 to 12 hours, is even better.
- If you see a few tiny lumps when you mix the pudding with less milk, don't worry about them. They absorb into the pudding after an overnight chill.
Store the pie covered in the refrigerator for up to 3 days. The crust softens and the topping loosens the longer it sits, so it's best in the first day or two.
Nutrition
Calories: 281kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 440mg | Potassium: 209mg | Fiber: 2g | Sugar: 26g | Vitamin A: 138IU | Calcium: 107mg | Iron: 1mg
