Easy Chocolate Pudding Cream Pie
Servings: 8 servings
Ingredients
- 5.9 ounces Chocolate Pudding Mix - 1 box
- 2 ½ cups Milk
- 8 ounces Whipped Topping - thawed
- 6 ounce Chocolate pie crust - premade
- 2-3 tablespoons Mini Chocolate Chips
Instructions
- In a large bowl, whisk together the chocolate pudding mix and milk for 5 minutes. Pour half of the mixture into the pie crust and spread evenly.
- Add half the container of whipped topping to the remaining pudding mixture in the bowl, then whisk to combine.
- Pour that mixture into the pie crust and spread evenly.
- Top with the remaining whipped topping, and spread to the edges.
- Top with mini chocolate chips.
- Refrigerate for 2 hours, or until ready to serve.
Notes
- Whisk with purpose: Whisk the pudding and milk for a full 5 minutes to ensure it thickens properly. Under-mixing can lead to a runny filling that won’t set well.
• Layer smartly: Pour the plain pudding layer first to create a rich base, then fold in whipped topping for a lighter second layer. This contrast adds texture and visual appeal.
• Use cold milk: Cold milk helps the pudding set faster and more evenly. Avoid plant-based milks unless the pudding mix specifies they’ll work.
• Chill before slicing: Give it at least 2 hours in the fridge to firm up. For cleaner slices, chill longer and wipe your knife between cuts.