To keep the prep time to an absolute minimum, this recipe uses instant pie filling mix and a refrigerated pie crust. One bite of this pie and you’ll wonder why so many people buy premade pies in the store. This recipe is super easy. Bake the crust, mix the filling, and fill the crust. The most difficult thing will be waiting for the pie to cool enough for you to enjoy it!
To give this pie a nice little flair, we’ve used a chocolate graham cracker crust. Technically it’s an Oreo crust but they’re not readily available everywhere. The recipe calls for a regular store-bought crust but feel free to substitute any premade crust you can find. If you can find them Keebler makes a few fairly amazing crusts including Mint Chocolate and Chocolate Cookie. Another possibility is the Pecan crust made by Diamond Foods.
For a super fluffy pie, substitute some or all of the cold milk with heavy or whipping cream. Be sure to use an electric mixer. This will produce an almost mousse-like texture that seriously brings out the desired flavor of the chocolate. This is one time you can see pie filling come to live. As the cream starts to whip into shape, you’ll notice the increased volume of the filling. Using just whipping cream will double the amount of filling going into your pie.
What You’ll Need
Key Ingredients
- Refrigerated pie crust or other premade crust of your liking
- Cold Milk
- Chocolate instant pudding & pie filling
- Whipped topping thawed or whipped cream
Tools & Equipment
- 9″ deep dish pie plate
- Large mixing bowl
- Wire whisk
- Spatula
Quick & Easy Chocolate Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 large mixing bowl
- 1 wire whisk
- 1 spatula
Ingredients List
- 1 Pillsbury pie crust
- 2 3/4 cups milk cold
- 2 boxes 3.9-ounce chocolate instant pudding & pie filling
- 1 cup whipped topping thawed
Instructions
Bake The Crust
- Preheat oven to 400℉.
- Allow the pie crust to stand at room temperature for 15 – 20 minutes or until slightly soft.
- Place the crust in the pie plate.
- Use a fork to prick holes evenly across the bottom and sides of the crust. This will prevent the crust from bubbling up while baking.
- Bake the crust for 10 minutes at 400℉ or until it is light brown.
- Allow to cool on wire cooling rack for at least 15 minutes. You can also place it in the refrigerator for 5 minutes.
Mix The Filling
- In large bowl mix together the pudding mixes and milk with a wire whisk. Beat for at least 2 minutes.
Fill The Crust
- Pour the pudding into the cooled crust.
Chill Out
- Chill the pie in the refrigerator for at least an hour or until the pudding has fully set.
Top Before Serving
- When ready to serve, top the pie with whipped topping.
Garnish
- If desired, top the pie with your favorite dessert topping such as crushed Oreos or broken pieces of peanut butter cups.