Description
This No Bake Chocolate Pudding Pie is a rich and creamy dessert featuring a chocolate cookie crumb crust and a smooth, luscious chocolate pudding filling. Perfect for chocolate lovers, it combines simple ingredients with easy steps to create an indulgent pie that requires no baking. Topped with whipped cream and chocolate shavings, it’s a delightful treat for any occasion.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookies, crushed into crumbs
- 6 tablespoons melted butter
Filling
- 2 ½ cups almond milk (or regular milk)
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup dairy-free or regular chocolate chips (optional)
Topping
- Whipped cream (regular or non-dairy)
- Shaved chocolate or chocolate curls
Instructions
- Prepare the crust: Combine the crushed chocolate cookies and melted butter in a mixing bowl until the mixture resembles wet sand and is well combined.
- Form the crust: Press the cookie-butter mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a flat glass or spoon to firmly pack the crust for a solid base.
- Chill the crust: Refrigerate the crust for about 20 minutes to set while you prepare the pudding filling.
- Mix dry filling ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt to combine evenly.
- Add milk: Gradually pour in the almond milk (or regular milk), whisking constantly to fully dissolve the dry ingredients and ensure a smooth mixture.
- Cook the pudding: Place the saucepan over medium heat and stir continuously. Cook for 8 to 10 minutes until the mixture thickens to a creamy, bubbly consistency.
- Finish the filling: Remove from heat and stir in the vanilla extract. If using chocolate chips, add them now and stir until completely melted and smooth.
- Assemble the pie: Pour the warm pudding filling into the chilled crust. Use a spatula to smooth the top evenly.
- Cover to prevent skin: Lay plastic wrap directly on the surface of the pudding to avoid a skin forming.
- Chill the pie: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm.
- Serve: Before serving, top with whipped cream and garnish with shaved chocolate or chocolate curls. Slice and enjoy your creamy no-bake chocolate pudding pie!
Notes
- You can substitute almond milk with any plant-based or dairy milk according to preference.
- The chocolate chips in the filling are optional but add extra richness and smoothness.
- Pressing the plastic wrap directly on the pudding prevents a skin from forming during chilling.
- For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
- Ensure continuous stirring while cooking the pudding to prevent lumps and burning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
