Simple ingredients transform instant chocolate pudding mix and Cool Whip into luscious layers of rich, decadent chocolate pudding pie filling in a homemade graham cracker pie crust.
The first layer of chocolate pudding filling starts with instant chocolate pudding mix, but we're adding more than just milk. A little brown sugar, espresso powder, vanilla, and melted chocolate chips turn a simple instant pudding mix into a
The light and fluffy middle layer is a creamy combo of chocolate pudding and Cool Whip -- and the top of the pie is all Cool Whip bedazzled with chocolate shavings.
Graham Cracker Cream Pie
As for the graham cracker crust, it's a thick and sturdy no bake graham cracker crust made with brown sugar and a little cinnamon for extra warm, rich flavor.
Graham cracker crumbs. You can buy store-bought graham cracker crumbs or make your own. Use any flavor of graham crackers you love -- honey, cinnamon, or chocolate.
Instant chocolate pudding mix. Instant chocolate pudding makes the easy chocolate cream pie filling come together in a snap. You can also use chocolate fudge pudding.
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Espresso powder. Espresso powder amps up the chocolate flavor without making the whole pie taste like coffee. As a substitute, dissolve up to twice the amount of instant coffee crystals in the milk. You can also omit it.
I like Ghirardelli 60% bittersweet chocolate chips because they melt smoothly and the bittersweet flavor doesn't make the pie filling too sweet. You can also used chopped bar chocolate or any kind of chocolate you love.
Cookie crust. Swap out graham crackers for chocolate wafer cookies, gingersnaps, or vanilla wafers. Or use a store-bought or homemade Oreo cookie crust.
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Grind the graham crackers into fine crumbs in a food processor. You can also place them in a ziptop bag and crush them with a rolling pin.
I prefer this pie recipe with a no-bake crust because it has a softer texture than a baked crust, which is nice with the creamy pudding filling.
Melt the chocolate chips in the microwave in 15-second increments, stirring between each one, until the chocolate is completely melted and creamy.
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Add the milk and vanilla and beat with an electric mixer on low until the ingredients are just incorporated, then on medium for about 2 minutes until smooth and creamy.
Pour or spoon about ½ of the pudding pie filling into the graham cracker crust. Spread the filling evenly with an offset spatula or knife.
Add ½ of the Cool Whip to the remaining chocolate pudding and use a sturdy spatula to fold it in until completely combined.
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If desired, add chocolate shavings to the top of your pie. Use a vegetable peeler to make chocolate shavings with a bar of chocolate. Get the full instructions here.
Place the chocolate pudding pie in the refrigerator for at least 4 hours up to overnight to allow the pudding filling to completely set.
⭐Pro Tip: If the no bake graham cracker crust sticks to the pan, dip the pan in hot water for a few seconds and the crust will easily release.
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Store leftover pie wrapped in plastic wrap in the refrigerator for up to 4 days. To protect the topping, place toothpicks into the pie and tent the plastic wrap over them.
To freeze the pie, wrap it in a double layer of plastic and again with foil. You can enjoy the pie frozen, slightly frozen, or thaw it in the refrigerator.
If the no bake graham cracker crust sticks to the pan, dip the pan in hot water for a few seconds and it will easily release.
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Fold in the Cool Whip until it is completely combined -- do not use the mixer or stir too vigorously or the mixture can become runny.
To thicken pudding mixes for a pudding pie filling, use less milk than you would for pudding. This easy chocolate pie recipe uses half the amount of milk called for on the box.
It depends on the filling and your preference. For this no bake pie, the graham cracker crust doesn't need to be baked. But if you prefer a firmer, crunchier crust, you definitely can bake it for 10 minutes at 350 degrees. Just be sure to let it cool completely before adding the filling.
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Cool Whip is more stable than fresh whipped cream and it also freezes well, so it will stay soft and fluffy on your pie whether you store it in the refrigerator or freezer.
KitchenAid 3.5 Cup Food Chopper is small, lightweight, and easy to clean. It's perfect for grinding graham crackers -- I also use it to make smoothie bowls.
This silicone spoonula and spatula set is awesome. The spatula is super sturdy, perfect for stirring thick doughs. And the spoonula is soft, flexible, and works well for scraping bowls and getting sticky things out of cans and measuring cups.
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Chocolate Pudding Pie with Graham Cracker Crust is an easy no bake dessert that will satisfy even the most serious chocolate cravings.
Calories: 331 kcal Carbohydrates: 46 g Protein: 3 g Fat: 15 g Saturated Fat: 10 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3 g Trans Fat: 0.3 g Cholesterol: 24 mg Sodium: 512 mg Potassium: 182 mg Fiber: 1 g Sugar: 34 g Vitamin A: 288 IU Vitamin C: 0.1 mg Calcium: 91 mg Iron: 1 mgOr should I say puddin' pie? This chocolate pudding pie is a Southern classic with its creamy and decadent filling. It's made with pantry staples -- you'll wonder why you don't make this more often!
I'm a chocolate fiend. If you give me the choice between a fruit dessert or a chocolate one, I'm going to choose the chocolate one every time. What I often have trouble thinking about is what kind of chocolate dessert I want. Brownies? Not today. Cake? I don't know about a whole cake for myself. Chocolate chip cookies? Always a classic. Chocolate pudding pie? YES! It's the dessert I forget is so crazy easy to make. You get the texture that's so wonderful (creamy, luxurious chocolate!) that screams comfort -- and all over a crispy 10-minute graham cracker crust. What's not to like?
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The graham cracker crust can definitely be purchased in the grocery store if you don't have the time or ingredients (graham crackers, sugar, and butter). If you have those 3 ingredients -- it's a matter of sticking everything in a food processor, spreading onto a pie plate, and baking for 10 minutes.
You CAN also use store-bought chocolate pudding, but I really encourage you to make the pudding from scratch because it tastes way better homemade, doesn't contain all that junk, and also requires very little effort. If you don't have the ingredients and want to use a pudding pack, cook the pudding according to the package directions and spread into your graham cracker crust.
Last but not least, if you want to top with Cool Whip or other whipped cream topping, great! Homemade or store bought whipped cream works well. Use these shortcuts when you need to and don't feel guilty about it.
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First, start with your graham cracker crust. Place graham crackers and sugar in a food processor and process until the crackers are crumbs. Then slowly pulse the melted butter in. Spread in a pie plate and bake for about 10 minutes.
Meanwhile, make your chocolate pudding filling by whisking sugar, cornstarch, salt, milk and egg yolks until combined over medium heat. Continue whisking until the mixture is *just* about to start boiling. It should start to thicken at this point.
Turn off the heat and immediately add chocolate, butter, and vanilla until everything is melted and combined. Pour into your cooled off graham cracker crust. Place in the refrigerator to set for at least 4 hours before slicing.
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As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out onFacebook, Instagram, orPinterest!
Or should I say puddin' pie? This chocolate pudding pie is smooth, decadent, and so easy to make you'll wonder why you don't make this more often!
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