There’s something magical about a dessert that comes together effortlessly yet tastes like you’ve spent hours in the kitchen. Easy No-Bake Chocolate Pudding Pie is exactly that kind of treat. With its rich, creamy layers and indulgent chocolate flavor, this dessert is perfect for family gatherings, potlucks, or simply satisfying a sweet craving. Best of all, you don’t even need to turn on the oven!
Why You’ll Love This Recipe
This chocolate pudding pie is more than just a dessert; it’s a testament to the power of simplicity. Whether you’re a novice baker or a seasoned pro, you’ll appreciate how easy it is to make. Plus, its combination of textures—a crunchy Oreo crust, velvety pudding layers, and fluffy whipped topping—is simply irresistible. It’s a dessert that’s as fun to make as it is to eat.
Ingredients for Easy No-Bake Chocolate Pudding Pie
Here’s everything you need to create this decadent dessert:
For the Crust
| Ingredient | Quantity |
|---|---|
| Cooking spray | As needed |
| Oreos | 24 cookies |
| Unsalted butter (melted) | 4 tablespoons |
| Salt (optional) | 1/16 teaspoon |
For the Filling
| Ingredient | Quantity |
|---|---|
| Chocolate instant pudding mix | 2 (3.9 oz) packages |
| Whole milk | 2 cups |
| Frozen whipped topping (thawed) | 1 (8 oz) container |
| Mini chocolate chips (optional) | For garnish |
Step-by-Step Instructions
1. Prepare the Oreo Crust
- Preheat your oven to 350°F.
- Spray a 9-inch pie pan with cooking spray and set it aside.
- In a food processor or blender, crush the Oreos into fine crumbs. Measure 1-3/4 cups of crumbs and transfer them to a mixing bowl.
- Add the melted butter and optional salt to the crumbs. Stir until a thick, dough-like consistency forms.
- Press the mixture firmly into the pie pan, covering the bottom and sides. Use the back of a measuring cup for even pressure.
- Bake for 10 minutes, then allow the crust to cool completely before adding the filling.
2. Make the Chocolate Pudding Layers
- In a large mixing bowl, combine the instant pudding mix and milk. Whisk briskly for 2 minutes until the mixture thickens.
- Remove 1-1/2 cups of pudding and spread it evenly over the cooled Oreo crust. Smooth it with a spatula to create the first layer.
- To the remaining pudding, fold in half of the thawed whipped topping until fully combined. Spread this mixture over the first pudding layer.
3. Top with Whipped Cream
- Use a clean spatula to evenly spread the remaining whipped topping over the pudding layers. This creates a fluffy, creamy top layer.
4. Chill the Pie
- Cover the pie loosely with plastic wrap and refrigerate it for 2-4 hours to allow the layers to set and the flavors to meld.
5. Garnish and Serve
- Before serving, sprinkle mini chocolate chips over the top for added texture and flavor.
- Warm a sharp knife under hot water, dry it, and slice the pie for clean cuts. Reheat and dry the knife between cuts for the best results.
Tips for the Perfect Chocolate Pudding Pie
Use High-Quality Ingredients
For the best flavor, opt for high-quality pudding mix and real whipped topping if available.
Ensure a Firm Crust
Press the Oreo crumb mixture firmly into the pie pan to prevent crumbling when slicing.
Adjust Sweetness
If you find the dessert too sweet, reduce the amount of mini chocolate chips or use unsweetened whipped topping.
Make Ahead
This pie can be made up to 24 hours in advance, making it an ideal dessert for busy schedules.
Nutritional Information
| Nutrient | Amount per Slice (1/8 of pie) |
|---|---|
| Calories | 290 |
| Protein | 3g |
| Carbohydrates | 40g |
| Fat | 13g |
| Saturated Fat | 7g |
| Sugar | 30g |
| Sodium | 270mg |
Frequently Asked Questions
1. Can I use a store-bought crust?
Absolutely! A pre-made Oreo cookie crust works just as well and saves time.
2. Can I make this pie gluten-free?
Yes, use gluten-free chocolate sandwich cookies for the crust and ensure the pudding mix is gluten-free.
3. Can I substitute the whipped topping?
You can use homemade whipped cream as a substitute. Beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
4. How long will this pie last?
Store it in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
5. Can I freeze the pie?
Yes, freeze the pie without the whipped topping for up to 1 month. Thaw in the refrigerator before adding the final layer of whipped topping.
6. What other toppings can I use?
Try crushed Oreos, chocolate shavings, or even a drizzle of caramel sauce for added flair.
Closing Thoughts: Make It Tonight!
This Easy No-Bake Chocolate Pudding Pie is a dessert lover’s dream. With its quick preparation, minimal ingredients, and indulgent flavors, it’s perfect for any occasion. Whether you’re hosting a party or simply treating yourself, this pie is guaranteed to impress. Gather your ingredients, follow the steps, and enjoy a slice of chocolate heaven tonight!
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Easy No-Bake Chocolate Pudding Pie
- Total Time: 2 hours 20 minutes – 4 hours 20 minutes
- Yield: 8 slices
Description
Treat yourself to a slice of chocolate heaven with this Easy No-Bake Chocolate Pudding Pie. Layers of creamy pudding, fluffy whipped topping, and a crunchy Oreo crust come together in a dessert that’s indulgent, simple, and utterly irresistible. Perfect for family gatherings or a quick sweet fix, it’s a guaranteed crowd-pleaser that doesn’t require turning on the oven.
Ingredients
For the Crust:
- Cooking spray (as needed)
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted
- 1/16 teaspoon salt (optional)
For the Filling:
- 2 (3.9 oz) packages chocolate instant pudding mix
- 2 cups whole milk
- 1 (8 oz) container frozen whipped topping, thawed
- Mini chocolate chips (optional, for garnish)
Instructions
- Prepare the Oreo Crust:
- Lightly spray a 9-inch pie pan with cooking spray.
- Crush Oreos into fine crumbs using a food processor or blender. Measure 1-3/4 cups of crumbs and transfer them to a mixing bowl.
- Mix the crumbs with melted butter and optional salt until combined. Press the mixture firmly into the bottom and sides of the pie pan using the back of a measuring cup.
- Chill the crust in the refrigerator while preparing the filling.
- Make the Chocolate Pudding Layers:
- In a mixing bowl, whisk together the instant pudding mix and milk for about 2 minutes until the mixture thickens.
- Spread 1-1/2 cups of the pudding evenly over the chilled crust for the first layer. Smooth with a spatula.
- To the remaining pudding, fold in half of the whipped topping until fully combined. Spread this mixture over the first pudding layer.
- Top with Whipped Cream:
- Spread the remaining whipped topping evenly over the pudding layers to create a fluffy top layer.
- Chill the Pie:
- Cover the pie loosely with plastic wrap and refrigerate for 2-4 hours to allow the layers to set.
- Garnish and Serve:
- Before serving, sprinkle mini chocolate chips over the top for garnish.
- Use a sharp knife warmed under hot water to slice the pie cleanly, reheating the knife between cuts for the best presentation.
Notes
- Use high-quality pudding mix and whipped topping for the best results.
- For a firmer crust, press the Oreo mixture firmly and evenly into the pie pan.
- This pie can be made up to 24 hours in advance, making it perfect for entertaining.
- To make it gluten-free, use gluten-free sandwich cookies for the crust.
- Prep Time: 20 minutes
- Cook Time: 2-4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
