Chocolate Pudding Pie Recipe

For a quick but decadent dessert, this chocolate pudding pie recipe is great. This Chocolate Pie recipe withchocolate pudding pie recipe a twist is very delicious.  Light and airy dessert is the perfect ending to any meal, plus you can create it with ingredients typically already found at home. Place the Oreo baking crumbs in a large mixing bowl. Leave enough room to combine the crumbs with the butter. Melt the butter on the stovetop or in the microwave. When melting the butter, keep an eye on it so it doesn’t come to a boil, otherwise it could scorch. Continue re-heating for 10 seconds until it has melted. If melting the butter in the microwave, put the timer on for 10 seconds and check it before attempting to microwave it again. Add butter to the Oreo baking crumbs and combine. Mix the butter into every crumb until it thickens. Pour into a ungreased pie plate and press down along the bottom and the sides. Using clean fingertips, form the crust by placing gentle pressure on the crust. Pinch the ends at the top.

Combine the pudding mix and milk in large bowl. For best results, combine the pudding mix and milk using a Kitchen Aid or similar strong mixer. Mix until fully integrated and no powder from the pudding mix is visible. Add 1 cup of the Cool Whip. Mix well. Continue mixing until the pudding mixture is light and fluffy. Spoon on top of the crust. Smooth the top over with the spoon to ensure even distribution.

Place the pie in the refrigerator. Allow it to set for up to 30 minutes. To protect the flavor, you may want to cover it with plastic wrap. Top with the remaining Cool Whip immediately before serving. For an added touch, grate chocolate flecks across the top of the whipped topping. If you think this Chocolate Pudding Pie recipe is a bit too heavy for you then you might want to try the Chocolate Mousse Pie Recipe.



  •    2 cups Oreo baking crumbs or crushed Oreo cookies
  •    ¼ cup butter, melted
  •    1 package (4 serving) Jell-O Chocolate instant pudding
  •    1 ½ cups of cold milk
  •    1 ½ cups Cool Whip topping