No-Bake Chocolate Pudding Pie
Indulging in a rich, creamy dessert doesn’t have to mean spending hours in the kitchen. This No-Bake Chocolate Pudding Pie is the perfect solution for those busy days or when you simply want to enjoy a decadent treat without the fuss of baking. The luscious layers of chocolate pudding, combined with an Oreo crust, create a dessert that is not just easy to whip up, but also irresistibly delicious. Whether you’re hosting a gathering or just treating yourself, this pie is sure to impress!
Why You’ll Love This Recipe
This No-Bake Chocolate Pudding Pie is a true crowd-pleaser with its velvety texture and intense chocolate flavor. The Oreo crust adds a delightful crunch, while the whipped cream topping makes it feel luxurious. Plus, there’s no need to turn on the oven, which means you can make this pie even on the hottest summer days. It’s a fantastic way to satisfy your chocolate cravings without the hassle of traditional baking!
Gather These Ingredients
- 38 regular full-size Oreo cookies, crushed into fine crumbs (do not remove the filling)
- 8 tablespoons (113 grams) unsalted butter, melted
- 1 teaspoon DeLallo instant espresso powder
- 1/3 cup (39 grams) cornstarch
- 2 tablespoons (8 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons DeLallo instant espresso powder
- 1/2 cup (113 grams) heavy cream
- 2 and 1/2 cups (567 grams) milk
- 1 cup (198 grams) granulated sugar
- 10 ounces semi-sweet chocolate, roughly chopped
- 2 tablespoons unsalted butter, cold, cut into tiny pieces
- 1 teaspoon vanilla extract
- 2 cups (340 grams) heavy cream, cold
- 1/3 cup (40 grams) confectioners’ sugar, sifted
- 4 ounces semi-sweet chocolate
- 2 tablespoons unsalted butter
Cook’s Kit
- Mixing bowls: For combining ingredients.
- Whisk: To mix the pudding filling smoothly.
- 9-inch pie dish: To hold your delicious creation.
- Rubber spatula: For scraping every last bit of pudding into the pie crust.
- Electric mixer: To whip the cream effortlessly.
Cook No-Bake Chocolate Pudding Pie Like This
Step 1: Make the Oreo Crust
Start by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin or using a food processor. Once you have fine crumbs, mix in the melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Prepare the Chocolate Pudding Filling
In a medium saucepan, whisk together the cornstarch, Dutch-process cocoa powder, salt, and granulated sugar. Gradually whisk in the milk, followed by the espresso powder and the heavy cream. Place the saucepan over medium heat and continue to whisk frequently until the mixture starts to thicken and comes to a gentle boil.
Step 3: Add the Chocolate
Remove the saucepan from the heat and stir in the chopped semi-sweet chocolate, cold butter pieces, and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
Step 4: Fill the Pie Crust
Pour the warm chocolate pudding filling into the prepared Oreo crust. Spread it evenly with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Step 5: Whip the Cream Topping
In a large mixing bowl, combine the cold heavy cream and sifted confectioners’ sugar. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip, as you want a light and airy texture.
Step 6: Decorate and Serve
Once the pie is set, remove it from the refrigerator. Spread the whipped cream topping over the chocolate filling, smoothing it out gently. For an extra touch, melt the 4 ounces of semi-sweet chocolate and drizzle it over the whipped cream. Slice, serve, and enjoy this delicious No-Bake Chocolate Pudding Pie!
If You’re Out Of…
- Oreo cookies: Use chocolate graham crackers or any other chocolate cookie.
- Heavy cream: Substitute with a dairy-free whipped topping or coconut cream.
- Cornstarch: Arrowroot powder can be used as a thickening agent.
- Instant espresso powder: You can substitute with instant coffee granules.
Insider Tips
- For the best flavor, use high-quality chocolate in your pudding filling.
- Let the pie chill for longer than 4 hours if possible; this helps the flavors meld beautifully.
- To ensure a clean slice, run your knife under hot water before cutting each piece.
- Experiment with toppings! Shaved chocolate, chocolate shavings, or even crushed Oreos can add a delightful touch.
Make-Ahead & Storage
This No-Bake Chocolate Pudding Pie is perfect for making ahead of time. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. If you have leftovers, store them in the fridge for up to 3 days. Just be sure to add the whipped cream topping right before serving for the best texture!
No-Bake Chocolate Pudding Pie Q&A
Can I use a different type of cookie for the crust?
Absolutely! While Oreos are classic, feel free to use any chocolate cookies you love. Chocolate graham crackers also work wonderfully for a different flavor twist.
How long does the pudding need to set?
For the best results, allow your No-Bake Chocolate Pudding Pie to chill for at least 4 hours, but overnight is even better! This ensures that the pudding is fully set and the flavors have time to develop.
Can I freeze this pie?
Yes, you can freeze the pie, but it’s best to leave off the whipped cream topping until you’re ready to serve. To freeze, wrap it tightly in plastic wrap and store it for up to 2 months. Thaw it in the refrigerator before adding the topping.
What can I substitute for the milk?
You can use almond milk, soy milk, or any other non-dairy milk as a substitute for regular milk. Just keep in mind that the flavor and creaminess may vary slightly.
Explore More
Let’s Eat
This No-Bake Chocolate Pudding Pie is not just a dessert; it’s a celebration of chocolate in its most delightful form. Whether you’re sharing it with friends or indulging by yourself, every slice is a reminder of how simple ingredients can come together to create something truly special. Get ready to dig in and enjoy every chocolatey, creamy bite!
No-Bake Chocolate Pudding Pie
Ingredients
Equipment
Method
- Start by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin or using a food processor. Once you have fine crumbs, mix in the melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.
- In a medium saucepan, whisk together the cornstarch, Dutch-process cocoa powder, salt, and granulated sugar. Gradually whisk in the milk, followed by the espresso powder and the heavy cream. Place the saucepan over medium heat and continue to whisk frequently until the mixture starts to thicken and comes to a gentle boil.
- Remove the saucepan from the heat and stir in the chopped semi-sweet chocolate, cold butter pieces, and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour the warm chocolate pudding filling into the prepared Oreo crust. Spread it evenly with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- In a large mixing bowl, combine the cold heavy cream and sifted confectioners' sugar. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip, as you want a light and airy texture.
- Once the pie is set, remove it from the refrigerator. Spread the whipped cream topping over the chocolate filling, smoothing it out gently. For an extra touch, melt the 4 ounces of semi-sweet chocolate and drizzle it over the whipped cream. Slice, serve, and enjoy this delicious No-Bake Chocolate Pudding Pie!
Notes
- For the best flavor, use high-quality chocolate in your pudding filling.
- Let the pie chill for longer than 4 hours if possible; this helps the flavors meld beautifully.
- To ensure a clean slice, run your knife under hot water before cutting each piece.
