Description
A luscious and effortless No Bake Chocolate Pudding Pie featuring a crunchy chocolate cookie crust and a smooth, rich chocolate pudding filling. This dessert combines the decadence of chocolate with a creamy texture, perfect for those who want a delicious treat without turning on the oven.
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
- â…“ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup dairy-free or regular chocolate chips (optional)
Toppings
- Whipped cream (regular or non-dairy)
- Shaved chocolate or chocolate curls
Instructions
- Prepare the crust: Combine the crushed chocolate sandwich cookie crumbs and melted butter in a mixing bowl, stirring until the crumbs are fully coated and resemble wet sand.
- Form the crust: Press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use a flat-bottomed glass or spoon to firmly pack the crust for stability.
- Chill the crust: Place the crust in the refrigerator for 20 minutes to set while you prepare the filling.
- Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until combined.
- Add milk slowly: Gradually pour in the almond milk (or regular milk) while stirring constantly to dissolve the dry ingredients and prevent lumps.
- Cook the pudding: Heat the mixture over medium heat, stirring continuously. Cook until the mixture thickens and becomes bubbly, about 8 to 10 minutes.
- Add flavor and chocolate: Remove the saucepan from heat and stir in the vanilla extract. If using, stir in the chocolate chips until fully melted and incorporated into the pudding.
- Assemble the pie: Pour the warm pudding mixture into the chilled cookie crust. Smooth the surface with a spatula for an even finish.
- Prevent skin formation: Cover the pie tightly with plastic wrap, pressing it down gently so that it touches the surface of the pudding to prevent a skin from forming.
- Chill the pie: Refrigerate the pie for at least 4 hours or until the pudding is fully set and firm.
- Serve: Before serving, top with whipped cream and garnish with shaved chocolate or chocolate curls. Slice and enjoy your decadent no bake chocolate pudding pie!
Notes
- Using almond milk makes this pie dairy-free; regular milk will work if not avoiding dairy.
- If preferred, substitute chocolate sandwich cookies with gluten-free alternatives for a gluten-free version.
- For a richer pudding, full-fat milk can be used.
- Chocolate chips are optional but add extra gooey chocolate flavor.
- Pressing the plastic wrap against the pudding helps avoid a skin forming on top.
- Ensure to chill long enough so the pudding sets firmly for easy slicing.
