|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||18%|
|*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.|
This chocolate pudding pie recipe is easy to make, because it starts with instant chocolate pudding. But the graham cracker crust is homemade, and the topping is a homemade whipped cream (don't worry—it's really easy), both of which give this pie an incredibly rich flavor. You can garnish this pie is with fresh raspberries and shaved chocolate.
To make the crust, place the butter in a microwave-safe dish and heat until melted, about 1 minute.
Mix melted butter and graham cracker crumbs until moistened.
Press into a 9-inch pie plate. Freeze 10 minutes.
For the filling, whisk together chocolate pudding mixes and milk 2 minutes.
Pour into prepared crust. Refrigerate until set, 1 to 2 hours.
With an electric mixer, beat heavy cream and powdered sugar on low speed until sugar is incorporated, then switch to high, and beat until whipped.
Spoon whipped cream over the pudding pie.
Garnish chocolate pudding pie with fresh raspberries and shaved chocolate, if desired.
Serve and enjoy!