Next, in a clean bowl, whisk together the whole milk and instant chocolate pudding mix. Keep whisking until the mixture thickens, which usually takes just a couple of minutes. The aroma of rich chocolate will make your kitchen smell divine! Once it’s nice and thick, take a moment to admire your work — doesn’t that chocolate pudding look heavenly?
Now, gently pour the pudding into your chilled crust, smoothing the top with a rubber spatula. Pop the pie back into the fridge to set for at least an hour. While it’s chilling, you can prepare the whipped cream. In a separate bowl, combine the heavy cream, powdered sugar, and vanilla extract, then whip until you have soft peaks. The fluffy texture of homemade whipped cream is like a cloud that you’ll want to bury your face in!
When you’re ready to serve, spread the whipped cream generously over the top of the pie and get creative with your toppings. I love to sprinkle chocolate shavings or add some fresh berries for a pop of color. Then, slice, serve, and enjoy — trust me, you’ll be the star of your next gathering!
Pro Tips for Best Results
I’ve tested this recipe in a few different ways, and I’ve learned that using cold milk really helps the pudding set faster. If the milk is too warm, the pudding may not thicken properly. I make sure to chill my milk for a bit before I start.
Also, when it comes to making the graham cracker crust, I like to really pack it down with the back of a measuring cup or my fingers to ensure it holds together when we cut into the pie. The last thing you want is a crust that crumbles everywhere!
Lastly, if you want to get adventurous, adding a pinch of espresso powder to the chocolate pudding can really enhance the chocolate flavor. It’s a little secret I’ve started using that definitely impresses my friends and family!
Common Mistakes to Avoid
One mistake I made during my first few attempts was rushing the chilling time for the crust. If it’s not chilled enough, the filling can cause it to become soggy. I’ve learned to give it a good amount of time in the fridge, so it’s really set before adding the pudding. (See the next page below to continue…)