No Bake Chocolate Pudding Pie Recipe
A thick, fluffy chocolate pie that stands tall when you slice it. Instant chocolate pudding mix gets beaten with heavy cream instead of milk, then smoothed out with Cool Whip. No cream cheese and no oven. Use a graham cracker or Oreo crust.
Servings: 12 servings
Ingredients
Crust
- 1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
- ¼ cup (54g) brown sugar
- 6 Tbsp unsalted butter melted
Filling
- 2 boxes instant chocolate pudding mix 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
- 3 cups (681g) heavy whipping cream
- 8 oz cool whip thawed
Topping
- 1 cup (227g) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.1 1/2 cups (170g) graham cracker crumbs, 1/4 cup (54g) brown sugar, 6 Tbsp unsalted butter
Filling
- In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.2 boxes instant chocolate pudding mix, 3 cups (681g) heavy whipping cream
- Add the cool whip and mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.8 oz cool whip
Topping
- Before serving the pie - place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.1 cup (227g) heavy whipping cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract
- Spoon onto the pie and top with chocolate shavings.
Video
Notes
Gluten Free: Use gluten free graham crackers or gluten free Oreos for the crust. The filling is naturally gluten free.
To Store: Cover and refrigerate for up to 4 days. The pie stays firm and creamy.
To Make Ahead: Prepare the pie two days in advance and keep it chilled. It slices even cleaner after resting.
To Freeze: Freeze the fully assembled pie for up to 2 months. Thaw in the fridge for several hours before serving.
Nutrition
Calories: 485kcal | Carbohydrates: 36g | Protein: 3g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 344mg | Potassium: 145mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1374IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg