Description
A silky chocolate pudding pie with a buttery graham cracker crust, perfect for quick dessert needs. This no-raw-egg recipe balances rich flavors with a stable texture and adapts to dietary restrictions like gluten-free. Chill and serve for effortless weeknight or holiday sweetness.
Ingredients
Graham crackers, 12 full-size
Sugar, 1/4 cup
Butter, 6 Tbsp (salted)
Jell-O Cook & Serve Chocolate Pudding, 5 oz
Unsweetened Baker’s Chocolate, 1 oz (dark preferred)
2% or Whole Milk, 3 cups
Instructions
Place graham crackers in a food processor. Pulse until fine crumbs form.
Mix crumb mixture with sugar and melted butter until dough sticks together.
Press dough evenly into a 9-inch pie dish using a measuring cup rim.
Bake at 350°F (180°C) for 10 minutes. Cool completely.
In a large saucepan, whisk together pudding mix and milk.
Stir in chopped chocolate. Cook over medium heat, whisking constantly, until thickened enough to coat a spoon (about 5 minutes).
Remove from heat. Pour filling into the cooled crust.
Refrigerate at least 3 hours or until firm.
Chill for an additional 30 minutes before serving. Top with optional whipped cream or berries.
Notes
Whisk constantly during pudding preparation to avoid lumps. Bake the crust only 10 minutes for a firm yet non-crumbly base. Adjust sugar quantity based on chocolate’s bitterness. Use gluten-free graham crackers for a gluten-free version.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 25g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg