No bake and no shortage of chocolate goodness! This chocolate pudding pie is layers of crisp Oreo cookie crust, thick and creamy chocolate pudding filling, and a fluffy whipped cream topping. This pie is also naturally eggless and very easy to make gluten free - making it perfect for a wide range of diets. It's truly the BEST chocolate pie you could ask for!
what makes this chocolate pudding pie so good?
Anything chocolate and anything pie is bound to be incredible - but a chocolate pudding pie?? Now THAT'S a dream come true. Here are a few of the things that make this recipe SO GOOD:
- Ingredients: You probably have most of the ingredients on hand already and (bonus) no eggs required! The filling is thickened with a combination of cornstarch and chocolate, so you also don't need any specialty ingredients for helping the pudding set.
- No bake: A wonderful quality if you're making this in the summer but also great if your oven is already filled to the brim during Thanksgiving. This is a truly timeless dessert that works for any season, occasion, or no occasion at all aside from the fact that you're craving a slice of pie.
- Textures: Even though this pie is no bake, it still perfectly balances a crisp chocolate crust and a creamy and velvety chocolate filling. And while everything is delicious as is, the light and airy whipped cream topping really seals the deal.
- Flavor: Despite the fact that this pie features simple, straightforward ingredients, it tastes like a complicated, high end dessert. It's so rich and chocolatey but still perfectly sweet and indulgent. It feels like a special treat but isn't too heavy.
- Ease: On top of everything, this is one of the easiest pies you could make. It's mostly just a bunch of mixing / whisking and doesn't require any fancy techniques.
how to make chocolate pudding pie
This pie is made up of 2 main components plus the whipped cream on top (although that part is optional). As always, you can find the full detailed recipe towards the bottom of this post, but here's a quick look at how each of the 3 layers are made.
The recipe starts with the Oreo cookie crust. It's made with just 2 ingredients (Oreo cookies and butter) but comes together into a crust that holds its shape well and stays crisp even under the creamy pudding filling. To make the crust, first, Oreo cookies (filling and all!) are crushed into a fine crumb. You can crush the cookies in a food processor (which is the easier method) or place them in a large plastic bag and whack them with a rolling pin. The crumbs are mixed with butter and then the crust is packed into the pie dish and set aside in the fridge to sit while the pudding is made.
The next layer involves making a stovetop chocolate pudding filling. It's made just like a classic chocolate pudding, but at the end, chopped chocolate is mixed in to help it thicken and set to a sliceable consistency. Making the pudding starts with cooking together almost all of the ingredients until the mixture boils and thickens. Chopped chocolate, a knob of butter, and vanilla are then added in at the end and mixed together to melt into a smooth and thick pudding.
After the pudding is made, it's poured over the chilled crust and then it's time to set the pie aside to cool. To start, it's important to cover the pie with plastic wrap pressed against the surface of the pudding. This prevents skin formation - so don't skip it! If you prefer, you could also use a round piece of parchment paper - but again, press it directly against the surface of the pudding.
The pie then needs to sit at room temperature for 1 hour to cool down and then it needs to sit in the fridge for AT LEAST 5 hours (or preferably overnight) to finish fully setting. Don't try to speed this process up by chilling the pie in the freezer or it will cool unevenly and won't set properly in the center. The wait is annoying but it's truly worth it! It also means that this is an incredible make ahead dessert.
Finally, before serving, it's time to make the whipped cream topping. This whipped cream is not stabilized, which means it will deflate as it sits. So I would whip it fresh on the day you want to serve it. If you want the whipped cream to keep for longer, you can easily stabilize it by adding 1 ½ tablespoons of dry milk powder before whipping everything together. The milk powder will help keep the whipped cream tall and fluffy for days to allow for longer term storage!
Then all that's left is to plop the whipped cream on top of the pie and serve. You can leave it plain or sprinkle some chocolate shavings on top.
more chocolate pudding pie tips
- Oreo cookies: Make sure to use the WHOLE cookie (filling and all) when making the crust or it won't hold together properly.
- Packing the crust into the pan: Be a bit firm when packing the crust in to ensure it holds its shape (but not too firm or it will be difficult to cut!) Just pack it in until it holds its shape and doesn't crumble apart.
- Prepping the pudding: When adding the heavy cream and milk to the dry ingredients for the filling, go slow and make sure to whisk thoroughly! This helps ensure there aren't any clumps in the pudding.
- Cooking the filling: Cook the filling on medium heat and don't try to speed this up by going too high or the bottom will burn. Also make sure to whisk constantly while cooking the pudding to prevent burning on the bottom, ensure it gets evenly heated, and keep it smooth and clump-free.
- Chopped chocolate: For the best flavor and smoothest texture, use a good quality bar of chocolate. Avoid regular chocolate chips as some brands specially manufacture the chips so they keep their shape - which is great for a chocolate chip cookie but can lead to a gritty texture when you try to melt it!
- Cooling: Pour the hot pudding over the cookie crust and immediately press either plastic wrap or parchment paper against the surface of the pudding. This will help prevent skin formation on the face of the pudding. Then, allow the pudding to cool to room temperature for at least 1 hour before popping it into the fridge to finish chilling and setting.
- Storage: Keep the pudding pie refrigerated until you're ready to serve. This pie will keep for up to 5 days. If the whipped cream is made with the stabilizer (milk powder) the topping will keep for all 5 days! Whipped cream made without the stabilizer is best used within (at most) 1 day or preferably within a few hours.
check out these other recipes!
• Giant Brown Sugar Cinnamon Pop Tart
• No Bake Chocolate Cheesecake
• Chocolate Chip Cookie Pie
• Chocolate Cornflake Cookies
• Easy Lemon Pudding
• Easy Lemon Tart
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Chocolate Pudding Pie
- Total Time: 35 minutes + 6 hours cooling
- Yield: 1 (9") pie
Ingredients
Oreo Cookie Crust:
- 28 Oreo sandwich cookies, finely ground (WITH the filling) *SEE NOTES for gluten free
- 6 tbsp (90g) unsalted butter, melted and cooled
Chocolate Pudding Filling:
- ½ cup (100g) granulated sugar
- ¼ cup (33g) cornstarch
- ¼ cup (22g) unsweetened cocoa powder
- ½ tsp salt
- 1 cup (240mL) heavy whipping cream
- 2 cups (480mL) milk
- 8oz (225g) good quality semi-sweet chocolate, finely chopped
- 2 tbsp (30g) unsalted butter
- 2 tsp pure vanilla extract
Whipped Cream Topping (Optional):
- 1 ½ cups (360mL) heavy whipping cream, cold
- 2 tbsp powdered sugar
- chocolate shavings (for decorating)
Instructions
Oreo Cookie Crust:
- In a medium bowl, combine crushed Oreo cookie crumbs and melted butter. Mix together until well combined and moistened.
- Drop the crust into a 9" pie plate and firmly pack the crust up the sides and into the bottom. Set aside in the fridge while you prep the filling.
Chocolate Pudding Filling:
- Before starting, get the chopped chocolate, butter, and vanilla ready. The pudding comes together quickly so you won't have much time to prep these at the end.
- In a medium pot, combine sugar, cornstarch, cocoa, and salt. Whisk together to combine and break up the larger clumps.
- While whisking, slowly drizzle the heavy cream in followed by the milk. Go slow to ensure the mixture doesn't clump! If you find it difficult to pour and whisk at the same time, pour splashes of cream / milk (no more than about ¼ cup at a time) and pause to whisk before adding in more.
- Place the pot over medium heat and cook, while whisking constantly, until the mixture boils. Let it boil for about 30 seconds to thicken then take it off the heat.
- Immediately add in the chopped chocolate, butter, and vanilla while the pudding is hot. Whisk together until the chocolate and butter are melted and the mixture is smooth.
- Take the crust out of the fridge and pour the pudding into the pie dish. Spread the filling into an even layer.
- Cover the pudding with plastic wrap or a round piece of parchment paper pressed directly against the surface to prevent a skin from forming. Let the filled pie cool at room temperature for 1 hour then transfer into the fridge. Chill in the fridge for at least 5 hours or preferably overnight to allow the filling to fully set.
Whipped Cream Topping:
- * NOTE: Whipped cream will start to deflate as it sits, so don't prep this topping until the day you plan on serving it. If you want it to last longer, you can "stabilize" it by adding in 1 ½ tablespoon of dry milk powder before whipping - it will then keep light and fluffy for up to 5 days!
- In a large bowl, combine heavy cream and powdered sugar. Use an electric mixer fitted with the whisk attachment and whip on high speed until stiff peaks form.
- Take the chilled pie out of the fridge and carefully peel off the plastic / parchment paper.
- Drop the whipped cream on top and sprinkle over some chocolate shavings if using. Slice and enjoy!
Notes
* You can swap the regular Oreos for an equal amount of gluten free Oreos. When shopping for the remaining ingredients, make sure the brands you use specifically state that they're certified gluten free if you're on a strict diet. Some items can be manufactured in an environment where cross contamination is possible/likely. Pure chocolate is naturally gluten free, but some brands DO use gluten products like barely / malt - so make sure to read the labels.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Pies
Enjoy!
Add a Comment