Chocolate Pudding Pie

Print Recipe

4.88 from 8 votes

With just six ingredients and three delicious layers, this Chocolate Pudding Pie is simple and stunning!

Prep Time25

Chilling Time4

Total Time4 25

Course: Dessert

Cuisine: American, Vegetarian

Keyword: Chocolate Pudding Pie

Servings: slices

Author: Chelsea Lords

Cost: $7.83

Equipment

Pie pan 9-inch

Ingredients

Crust

Cooking spray
24 Oreos
4 tablespoons unsalted butter melted
1/16 teaspoon salt optional

Filling

2 (3.9-ounce) packages chocolate instant pudding mix see note 1
2 cups whole milk see note 2
1 (8-ounce) container frozen whipped topping thawed, see note 3
Mini chocolate chips optional

US - Metric

Instructions

You can purchase a pre-made Oreo cookie crust or make one at home. To make your own, preheat the oven to 350℉. Spray a 9-inch pie pan with cooking spray and set aside.
In a powerful blender or food processor, blend the Oreos into crumbs. Once fully crumbled, measure to ensure you have a full 1-3/4 cups of crumbs, then transfer the crumbs to a bowl. Add in the melted, room temperature butter and salt. Stir until a thick dough forms and press that mixture into the pie pan. Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Bake for 10 minutes, remove and cool completely before using.
Add both packages of instant pudding mix to a large bowl. Pour in milk and briskly whisk for 2 minutes. Mixture should be very thick. Remove 1-1/2 cups of this pudding mix and add it to the bottom of the cooled Oreo cookie crust. Spread evenly in one layer.
Combine the remaining pudding with half of the thawed whipped topping and then spread evenly on top of the first layer.
With a clean spatula, spread the remaining whipped topping evenly on top of everything. Chill pie in the fridge for 2–4 hours.
When ready to serve, warm a very sharp knife under hot water, dry it, and then make quick, clean cuts. Make sure to run the knife under hot water and dry it between each cut. If desired, sprinkle with mini chocolate chips. Enjoy!

Video

Notes

Note 1: Be sure to use chocolate instant pudding mix, not cook-and-serve. Don't use sugar-free or reduced-calorie, they won't set the same. Check that the box says 3.9-ounce before purchasing.

Note 2: You can use 2% or 1% milk for a less dense pie, but I don't recommend skim milk or plant-based milk alternatives.

Note 3: Reduced-fat, low-fat, sugar-free, and fat-free Cool Whip won't work the same as regular Cool Whip. Be sure it's entirely thawed before adding it to the mix.

Storage: Pie is best enjoyed within 2–3 days of being made. Store in an airtight container in the fridge. This pie does not freeze well.

Nutrition