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Easy No-Bake Chocolate Pudding Pie photo

No-Bake Chocolate Pudding Pie

This No-Bake Chocolate Pudding Pie is a creamy, decadent dessert that satisfies your sweet tooth without baking!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 38 cookies Oreo cookies crushed into fine crumbs (do not remove the filling)
  • 8 tablespoons unsalted butter melted
For the Filling:
  • 1 teaspoon DeLallo instant espresso powder enhances the chocolate flavor
  • 1/3 cup cornstarch thickens the pudding
  • 2 tablespoons 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 heavy cream
  • 2 and 1/2 cups milk for creaminess
  • 1 cup 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
For the Whipped Topping:
  • 2 cups heavy cream cold for the whipped topping
  • 1/3 cup confectioners' sugar sifted for the whipped cream
For the Chocolate Drizzle:
  • 4 ounces semi-sweet chocolate for the chocolate drizzle
  • 2 tablespoons unsalted butter for the drizzle

Equipment

  • Mixing Bowls
  • Whisk
  • 9-inch pie dish
  • Double boiler or microwave-safe bowl
  • Electric Mixer

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.