|Nutritional Guidelines (per serving)|
|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. 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.
- For the Crust:
- 5 tablespoons butter
- 1 1/4 cups graham crackers (crushed)
- For the Filling:
- 2 (3.9-ounce) packages instant chocolate pudding
- 2 cups milk
- For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Garnish: 1 cup fresh raspberries (and/or shaved chocolate)
Gather the ingredients.
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 and freeze 10 minutes.
For the filling, whisk together chocolate pudding mix and milk for about 2 minutes, or until completely smooth.
Pour into prepared crust, smoothing out the top. 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!
- If you'd prefer not to make the graham cracker crust at home, the store-bought variety works well too.