Homemade Chocolate Pudding Pie Recipe

Admittedly so, this is made in rotation in our home, it’s sooo good!

I make my own graham cracker crust, and whipped cream, however store bought is perfectly fine too!

Crust recipe: (skip if you use a premade store bought crust)

Preheat oven to 350F

9 inch pie pan and spray with a cooking spray

I used a food processor to break down 2 sleeves of honey graham crackers (it comes with 3 sleeves in a box). I want it to be a “sand like texture”.

Melt 1 cup unsalted butter (2 sticks)

Add in a few dashes of cinnamon sugar seasoning (optional, but so tasty)

2 tablespoons of vanilla bean paste (extract is fine too)

Mix together well and mold into the pie pan to cover the bottom and sides, pressing down firmly

Bake for 12-15 minutes

Allow to cool before adding the filling

1 box of chocolate pudding pie filling. The instructions on the box say to whisk together 2 cups of cold milk. (If using soy milk the pudding will not set well). I used 2% lactose free milk

Mix together until the mixture has a pudding like texture. Pour into the cooled pie crust. Place into the refrigerator for 30 to 60 minutes before adding the whipped cream topping.

Homemade whipped cream recipe:(Skip if using a container of cool whip)

*Stand mixer is a must for this.

2 cups heavy whipping cream

Can use between 1/4 or 1/3 cup of powdered sugar

1 tbsp vanilla extract

Whisk attachment and blend on a medium/high speed to achieve a smooth, creamy consistency.

Top onto the chilled chocolate pudding

Chill in refrigerator for an additional 4-6 hours and serve!

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