No Bake Chocolate Pudding Pie

Creamy and indulgent, this No Bake Chocolate Pudding Pie combines a velvety chocolate pudding filling with a crunchy cookie crust. It’s a decadent dessert that’s quick to prepare and doesn’t require turning on the oven. Perfect for special occasions or a simple treat to satisfy your chocolate cravings.

Why You’ll Love This Recipe

No oven needed: Ideal for warm days or when you want a quick dessert.

Customizable: Swap out ingredients to suit dietary needs, like using dairy-free milk or cookies.

Rich and creamy: The smooth pudding filling pairs beautifully with the crisp cookie crust.

Perfect make-ahead dessert: Chill it in advance for an effortless, ready-to-serve dish.

Crowd-pleaser: This pie is loved by kids and adults alike!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups chocolate sandwich cookies (crushed into crumbs)

6 tablespoons melted butter

For the filling:

2 1/2 cups almond milk (or regular milk)

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup dairy-free or regular chocolate chips (optional for extra creaminess)

For topping (optional):

Whipped cream (regular or non-dairy)

Shaved chocolate or chocolate curls

Directions

Prepare the crust:

Combine the crushed chocolate cookies and melted butter in a mixing bowl. Mix well until evenly moistened.

Press the mixture into a 9-inch pie pan, ensuring the bottom and sides are covered evenly. Use the back of a spoon or a flat-bottomed glass to pack it firmly.

Refrigerate the crust for at least 20 minutes while preparing the filling.

Make the pudding filling:

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the almond milk, stirring constantly to dissolve the dry ingredients.

Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 8–10 minutes).

Remove the saucepan from heat and stir in the vanilla extract. If using chocolate chips, stir them in until melted and smooth.

Assemble the pie:

Pour the warm pudding mixture into the chilled crust and smooth the top with a spatula.

Cover the pie with plastic wrap, pressing it gently against the surface of the pudding to prevent a skin from forming.

Chill:

Refrigerate the pie for at least 4 hours or until fully set.

Serve:

Before serving, top with whipped cream and garnish with shaved chocolate or chocolate curls, if desired. Slice and enjoy!

Servings and Timing

Servings: 8 slices

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes (plus 4 hours chilling time)

Variations

Gluten-free option: Use gluten-free chocolate cookies for the crust.

Dairy-free alternative: Use dairy-free milk (such as almond or oat milk) and dairy-free whipped cream for a vegan-friendly version.

Flavor twist: Add a teaspoon of espresso powder to the pudding for a mocha flavor or a splash of peppermint extract for a holiday twist.

Topping ideas: Sprinkle crushed nuts, caramel drizzle, or a dusting of cocoa powder for an extra touch.

Individual servings: Prepare the pie in small tart pans or ramekins for a personal-sized dessert.

Storage/Reheating

Storage: Cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.

Freezing: You can freeze the pie without the toppings for up to 1 month. Thaw it in the refrigerator overnight before serving.

Reheating: This pie is best served cold, but if you prefer it slightly warm, you can microwave a slice for about 10 seconds.

Related Recipes:

• Chocolate Chip Pudding Cookies
• Best Bread Pudding with Vanilla Sauce Recipe
• Chocolate Chip Bread Pudding with Cream Sauce

FAQs

Can I use a store-bought crust?

Yes, a pre-made chocolate cookie crust works perfectly and saves even more time.

How do I prevent lumps in the pudding?

Whisk the dry ingredients thoroughly before adding the milk and stir constantly while cooking to ensure a smooth texture.

Can I make this pie ahead of time?

Absolutely. Prepare it up to 2 days in advance and keep it refrigerated until ready to serve.

What if I don’t have chocolate chips?

You can skip them or use chopped chocolate bars instead for added creaminess.

Can I use a different type of cookie for the crust?

Yes, graham crackers, vanilla wafers, or even gingersnaps make great alternatives.

Conclusion

This No Bake Chocolate Pudding Pie is a rich, creamy dessert that’s easy to prepare and perfect for any occasion. Whether you’re hosting a dinner party or just treating yourself, this pie is sure to impress. With its customizable crust and filling options, it’s a versatile recipe that can suit any dietary needs or flavor preferences. Enjoy a slice of this indulgent treat and savor every bite.

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