Description
This No Bake Chocolate Pudding Pie combines a rich chocolate cookie crust with a creamy, homemade chocolate pudding filling. Easy to prepare in under 30 minutes, it’s chilled to perfection and topped with whipped cream and chocolate curls, making it a decadent yet simple dessert 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
- 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 cookies and melted butter in a mixing bowl until evenly mixed.
- Press into pie pan: Press the mixture firmly into the bottom and sides of a 9-inch pie pan using a flat-bottomed glass or spoon to create an even crust.
- Chill crust: Place the crust in the refrigerator for 20 minutes to set while preparing the filling.
- Mix dry ingredients for filling: In a medium saucepan, whisk together granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined.
- Add milk: Gradually pour in almond milk (or regular milk), stirring constantly to dissolve all dry ingredients smoothly.
- Cook pudding: Heat the mixture over medium heat, stirring continuously until it thickens and comes to a gentle boil, approximately 8 to 10 minutes.
- Finish filling: Remove the saucepan from heat; stir in vanilla extract. If using, add chocolate chips and stir until completely melted and incorporated.
- Assemble pie: Pour the warm pudding mixture into the chilled crust and smooth the top evenly with a spatula.
- Prevent skin formation: Cover the pie surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming.
- Chill pie: Refrigerate 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 delicious pie!
Notes
- You can substitute almond milk with any other plant-based or regular milk based on dietary preferences.
- Ensure constant stirring while cooking pudding to avoid lumps and prevent burning.
- Pressing plastic wrap directly onto the pudding keeps the surface smooth and prevents formation of a skin.
- For a richer crust, feel free to add a tablespoon of sugar or a pinch of cinnamon to the cookie crumbs before pressing.
- If not using chocolate chips, the pudding will still be deliciously chocolatey and smooth.
- Store leftovers covered in the refrigerator for up to 3 days.
