Ingredient List
For the Pie:
  • 1 refrigerated pie crust
  • 1 (5.85 oz) large box chocolate instant pudding & pie filling
  • 2 ½ cups milk
  • 1 (8 oz) tub whipped topping
  • 1 small Hershey’s chocolate bar for shaving, if desired
  • Follow directions on the pie crust package to bake the pie shell. It is important to generously prick the bottom and sides of the shell with a fork prior to baking.

  • Allow crust to cool completely before proceeding.

  • Pour 2 ½ cups cold milk into a bowl. Add the pudding mix and beat until well blended with a wire whisk or an electric mixer at medium-low speed.

  • Pour ½ of the chocolate pudding into the bottom of the pie shell for the first layer.

  • To the remaining pudding, add half of the tub of whipped topping. Gently stir together until well blended. Layer this mixture over the chocolate pudding in the pie shell for the second layer.

  • Next, spread the remaining whipped topping over the top, creating the third layer.

  • If desired, use a vegetable peeler to create chocolate curls with the chocolate bar for decoration on top of the pie.

  • Chill pie at least 1 hour before enjoying it.

  • A 9-inch pie plate is recommended. Depending on the size and depth of pie pan you use, you may have extra pudding or whipped topping. You can serve the extra in dessert cups.

  • Instead of chocolate shavings, you can also sprinkle the top with mini chocolate chips or chocolate sprinkles, or you can drizzle the top with chocolate syrup.

  • A graham cracker or chocolate cookie crust can also be substituted, but I prefer a classic pie crust for this pie.

  • Chocolate Pudding Pie

    Looking for something else for your sweet tooth? Be sure to check out our other desserts! Or meet our friend Stefani at the Cupcake Project

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