The first time I made this No-Bake Chocolate Pudding Pie was on a sweltering summer afternoon when the very thought of turning on my oven felt like a crime. I remember the quiet hum of the fridge as I worked, the sweet, almost malty smell of the graham cracker crust filling my kitchen, and the pure, cool anticipation of that first creamy, chocolatey slice. It’s the dessert that feels like a hug—a promise of deep chocolate comfort without any of the fuss. It’s the pie I make when I need a guaranteed smile, and today, I’m so excited to share every simple, joyful step with you.
Ingredients
- 1 box (5.9 oz) instant chocolate pudding mix
- 2 cups cold whole milk
- 1 pre-made graham cracker pie crust (6 oz or 9-inch)
- 1 tub (8 oz) frozen whipped topping, thawed (like Cool Whip)
- 1 standard Hershey’s milk chocolate bar
Now, let’s talk ingredients because a few small choices here make a world of difference. That box of instant pudding mix is non-negotiable—don’t grab the “cook-and-serve” kind by mistake; I did that once and ended up with a soupy mess. For the milk, I’ve tested this with everything from skim to whole, and trust me, whole milk gives the pudding a luxurious, creamy body that’s worth the extra calories. The pre-made crust is a lifesaver, but if you’re feeling fancy, you can absolutely make your own. And that Hershey’s bar? Don’t skip it. That final shower of chocolate curls is what transforms this from a simple pudding pie into something truly special and visually delicious.
Equipment Needed
- A large mixing bowl
- A whisk (a simple one is perfect, no electric mixer needed!)
- A rubber spatula
- Measuring cups
- A vegetable peeler or a box grater (for the chocolate bar)
You’ll be thrilled at how little equipment this recipe requires. My favorite large mixing bowl is my go-to because it gives me plenty of room to fold everything together without spilling. A trusty whisk is your best friend here—it incorporates the pudding mix and milk smoothly and quickly. I’ve tried using a spoon, and it just leaves little powder pockets. The rubber spatula is essential for scraping every last bit of that fluffy pudding into the crust. For the chocolate, a simple vegetable peeler run along the edge of the cold chocolate bar creates beautiful curls, but a box grater works wonders for a finer, snow-like sprinkle.
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