This easy chocolate pudding pie is all about cold, creamy and chocolate-y goodness. The oreo cookie crust is the perfect match for the insanely creamy chocolate instant pudding/cool whip filling that is literally heaven in a pie plate.
easy ingredients = easy chocolate pudding pie
Like most of my insanely simple no back recipes, this one is all about easy ingredients. It’s literally oreo cookies, butter, instant pudding mix (and the milk needed for the pudding) and a tub of cool whip. There is one ingredient that I threw in here to help with the chocolate flavor and that’s espresso powder. I typically like to add a little espresso powder to all my recipes that are heavy on the chocolate flavor. I love the stuff. If you don’t have it or can’t find it at your local store feel free to leave it out, you won’t miss it. But, if you do just happen to already have some, throw it in with the instant pudding mix, it just adds a little something extra to the chocolate flavor.
a quick note about cool whip and freezing instructions
Cool whip: Make sure you let this stuff thaw before you get started making the pie. I usually take the cool whip out of the freezer and put it in the refrigerator about 2 hours before I start making this pie. That way, it’s still got it’s texture and isn’t completely thawed but you can definitely scoop it out with a spoon to add it to the pudding and that just makes life easier. There’s nothing more frustrating than trying to incorporate frozen cool whip into a mixing bowl with other ingredients and it just break down into smaller chunks. You’re looking for a thick, super smooth consistency with this pie filling, so make it easy on yourself and remember to thaw the cool whip.
The freezer is your friend:You’ll freeze the pie crust and the freeze the whole pit once it’s put together. Stick the pie crust in the freezer for the few minutes it takes to assemble the pie filling and then back in the freezer it goes once the filling is poured into the crust. I highly recommend leaving the pie overnight to set but you can serve it after 4 to 6 hours. If the pie is completely frozen, let it thaw on the counter for 10 to 15 minutes before slicing into it.
For the Crust:
- 2 and 3/4 cups oreo cookie crumbs
- 7 tablespoons butter melted
For the pie filling:
- 1 3.4 oz package chocolate instant pudding mix (plus milk required in package instructions)
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 1 8 oz tub cool whip
- *whipped cream and crushed oreos for garnish if desired
- A few hours before you start the recipe place the cool whip in the refrigerator to thaw, I recommend doing this for at least 2 hours prior to starting the recipe so the cool whip is not frozen and easier to work with.
- Spray a 9 inch pie dish with non stick spray, set aside
- Use a food processor or a plastic zip lock bag with a kitchen mallet to crush the oreo cookies into fine crumbs. Pour the crumbs into a bowl with the melted butter and mix the two together until the crumbs are thoroughly coated with the butter. Pour the crumbs into the pie plate and firmly pack to crumbs together, forming a crust. Place the crust into the freezer while you assemble the filling.
- Combine the pudding mix, espresso powder, vanilla extract and milk to a large mixing bowl, beat the ingredients together on low-medium speed using a handheld mixer until the pudding has thickened and set (takes about 5 minutes). Scoop the cool whip into the pudding and continue mixing until combined. Mixture will be thick and smooth. Pour the filling into the pie crust. Cover the top of the pie with plastic wrap and allow it to freeze for at least 4 to 6 hours of up to overnight.
- If pie is completely frozen, allow it to thaw for 10 to 15 minutes before cutting it into slices. Add whipped cream and crushed oreos to the top of the pie for garnish if desired. Cut into slice and serve.