|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||3%|
|Total Sugars 15g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make this easy chocolate cream pie recipe quickly in the morning and then chill it all day in the refrigerator; it doesn't even need to bake, especially if you make it with a store-bought chocolate cookie crumb or graham cracker crust.
It's a convenient pie to prepare with pudding mix. This is the perfect kind of dessert for a hot summer day, because you don't even have to turn the oven on, as you make it with a store-bought chocolate cookie crumb or graham cracker crust. Of course, if you like, you could make your own crust ahead of time and then fill it for this no-bake chocolate pie.
The whipped topping can be prepared from the freezer section at the grocery store or homemade whipped cream—your choice. Half of it is folded into the pudding pie mix, and the rest is used for topping the pie.
1 3/4 cups cold milk
2 (4-serving) packages instant chocolate pudding, or instant chocolate fudge pudding
1 (8-ounce) container whipped topping, thawed, plus more for topping, optional
1 (9-inch) prepared chocolate cookie crumb pie crust, or graham cracker crust
1 piece chocolate, shaved, for optional garnish
Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.
Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
- For an extra-thick pudding pie, make the pudding with heavy cream instead of milk. This will also give the pie a richer taste.
- This recipe will work with other instant or regular homemade puddings, too, such as vanilla or butterscotch.
How do you keep a graham cracker crust from getting soggy?
The best way to prevent a soggy crust is to blind bake it before filling it. Press the crumbs into the pie plate and bake it at 375 F for about 8 minutes. Just make sure to let it cool completely before you fill it. Then, chill it with the chocolate pudding filling as directed.
How to Store and Freeze Chocolate Cream Pie
This no-bake chocolate cream pie should be stored in the refrigerator, covered, where it should keep for up to three days.
Pudding pies generally don't freeze well. The crust becomes soggy, and the pudding's texture and consistency tend to suffer in the freezer.