No-Bake Chocolate Pudding Pie
Indulging in a rich, creamy dessert doesn’t have to mean turning on the oven. This No-Bake Chocolate Pudding Pie is the perfect way to satisfy your sweet tooth without any baking required. With a luscious chocolate filling and a crunchy Oreo crust, this dessert is an absolute showstopper that’s perfect for any occasion. Whether you’re hosting a summer barbecue or simply craving something sweet, this pie will surely impress.
Why You’ll Love This Recipe
This No-Bake Chocolate Pudding Pie is a dream come true for chocolate lovers. The combination of the Oreo crust and the velvety chocolate pudding creates a delightful texture and flavor that is hard to resist. Plus, it comes together quickly and can be made ahead of time, allowing you to enjoy more time with your guests or family. The addition of espresso powder enhances the chocolate flavor, making every bite a blissful experience. It’s rich, decadent, and utterly satisfying!
Ingredient Breakdown
To make this No-Bake Chocolate Pudding Pie, you will need the following 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 – enhances the chocolate flavor
- 1/3 cup (39 grams) cornstarch – thickens the pudding
- 2 tablespoons (8 grams) Dutch-process cocoa powder – adds depth of chocolate flavor
- 1/4 teaspoon salt – balances sweetness
- 1 and 1/2 teaspoons DeLallo instant espresso powder
- 1/2 cup (113 grams) heavy cream
- 2 and 1/2 cups (567 grams) milk – for creaminess
- 1 cup (198 grams) granulated sugar – sweetens the pudding
- 10 ounces semi-sweet chocolate – roughly chopped for rich chocolate flavor
- 2 tablespoons unsalted butter – cold, cut into tiny pieces
- 1 teaspoon vanilla extract – for added flavor
- 2 cups (340 grams) heavy cream – cold for the whipped topping
- 1/3 cup (40 grams) confectioners’ sugar – sifted for the whipped cream
- 4 ounces semi-sweet chocolate – for the chocolate drizzle
- 2 tablespoons unsalted butter – for the drizzle
Equipment at a Glance
To whip up this delightful pie, you’ll need:
- Mixing bowls – for combining ingredients
- Whisk – essential for mixing the pudding
- 9-inch pie dish – to hold the pie
- Double boiler or microwave-safe bowl – for melting chocolate
- Electric mixer – for whipping cream
Cook No-Bake Chocolate Pudding Pie Like This
Step 1: Prepare 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 using a rolling pin or by pulsing them in a food processor. Once you have fine crumbs, combine them with melted butter in a mixing bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Place it in the refrigerator to set while you prepare the filling.
Step 2: Make the Chocolate Pudding Filling
In a medium saucepan, whisk together the cornstarch, Dutch-process cocoa powder, granulated sugar, salt, and DeLallo instant espresso powder. Gradually add the milk while whisking to prevent lumps. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble.
Once thickened, remove from heat and stir in the chopped semi-sweet chocolate, cold butter, and vanilla extract until smooth and glossy. Pour the chocolate pudding into the prepared Oreo crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
Step 3: Prepare the Whipped Cream Topping
In a large mixing bowl, use an electric mixer to beat the cold heavy cream until it begins to thicken. Gradually add the sifted confectioners’ sugar and continue to whip until soft peaks form. Spread the whipped cream over the set chocolate pudding layer, creating an even layer on top.
Step 4: Add the Chocolate Drizzle
To make the chocolate drizzle, melt the 4 ounces of semi-sweet chocolate with the 2 tablespoons of unsalted butter in a double boiler or microwave, stirring until smooth. Drizzle the melted chocolate over the whipped cream topping for a beautiful finish.
Step 5: Chill and Serve
Return the pie to the refrigerator for an additional 30 minutes to allow the chocolate drizzle to set. When ready to serve, slice the pie and enjoy the heavenly combination of flavors and textures.
Spring–Summer–Fall–Winter Ideas
This No-Bake Chocolate Pudding Pie is versatile enough to enjoy year-round. Here are some ideas for seasonal twists:
- Spring: Top with fresh berries like strawberries or raspberries for a fruity punch.
- Summer: Serve with a scoop of vanilla ice cream on the side for a refreshing treat.
- Fall: Incorporate pumpkin spice into the pudding for a cozy autumn flavor.
- Winter: Add peppermint extract to the whipped cream for a festive holiday touch.
Easy-to-Miss Gotchas
While this recipe is straightforward, there are a few common pitfalls to avoid:
- Make sure to use cold heavy cream for whipping; this helps achieve the best texture.
- Do not skip the chilling time; allowing the pudding to set is crucial for the right consistency.
- Be careful not to overcook the pudding mixture, as it can become too thick and grainy.
- Ensure you mix the Oreo crust thoroughly with the butter for an even texture.
Make Ahead Like a Pro
This No-Bake Chocolate Pudding Pie is perfect for preparing in advance. You can make it a day before your event, just store it covered in the refrigerator. The flavors will meld beautifully overnight, making it even more delicious when served the next day. If you’re planning for a gathering, consider making a No Bake Peppermint Oreo Cheesecake as an additional treat!
Your Questions, Answered
Can I use different types of cookies for the crust?
Absolutely! While Oreos provide a classic chocolate flavor, you can use other cookies like chocolate wafer cookies or even graham crackers for a different twist.
How do I store leftovers?
Store any leftover pie covered in the refrigerator for up to 3 days. The crust may become a bit softer over time, but the flavor will still be delicious!
Can I freeze the No-Bake Chocolate Pudding Pie?
Yes, you can freeze the pie! Just make sure it’s well-wrapped. Thaw it in the refrigerator overnight before serving.
What can I serve with the pie?
This pie pairs beautifully with a hot cup of coffee or a scoop of ice cream. You can also serve it alongside Chocolate Pumpkin Mousse Cups for a delightful dessert spread!
One Pan, More Ideas
If you love the simplicity of no-bake desserts, consider these options:
- No Bake Peppermint Oreo Cheesecake – A festive treat that’s perfect for the holidays.
- Chocolate Pumpkin Mousse Cups – A rich and decadent dessert that’s easy to make.
Make It Tonight
There’s no need to wait for a special occasion to treat yourself to this No-Bake Chocolate Pudding Pie. With its straightforward preparation and irresistible flavor, it’s the perfect dessert to whip up tonight. Gather your ingredients, follow the steps, and get ready to impress your friends and family with this delightful masterpiece.
This No-Bake Chocolate Pudding Pie will quickly become a favorite in your dessert repertoire, ensuring that you have a go-to recipe for any gathering or sweet craving. Enjoy your culinary adventure!
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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 using a rolling pin or by pulsing them in a food processor. Once you have fine crumbs, combine them with melted butter in a mixing bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Place it in the refrigerator to set while you prepare the filling.
- In a medium saucepan, whisk together the cornstarch, Dutch-process cocoa powder, granulated sugar, salt, and DeLallo instant espresso powder. Gradually add the milk while whisking to prevent lumps. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble.
- Once thickened, remove from heat and stir in the chopped semi-sweet chocolate, cold butter, and vanilla extract until smooth and glossy. Pour the chocolate pudding into the prepared Oreo crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
- In a large mixing bowl, use an electric mixer to beat the cold heavy cream until it begins to thicken. Gradually add the sifted confectioners' sugar and continue to whip until soft peaks form. Spread the whipped cream over the set chocolate pudding layer, creating an even layer on top.
- To make the chocolate drizzle, melt the 4 ounces of semi-sweet chocolate with the 2 tablespoons of unsalted butter in a double boiler or microwave, stirring until smooth. Drizzle the melted chocolate over the whipped cream topping for a beautiful finish.
- Return the pie to the refrigerator for an additional 30 minutes to allow the chocolate drizzle to set. When ready to serve, slice the pie and enjoy the heavenly combination of flavors and textures.
Notes
- Use cold heavy cream for whipping to achieve the best texture.
- Do not skip the chilling time; allowing the pudding to set is crucial for the right consistency.
- Be careful not to overcook the pudding mixture to avoid a grainy texture.
- Mix the Oreo crust thoroughly with the butter for an even texture.
