This Chocolate Jello Pudding Pie is a tasty treat that’s super easy to make! With a creamy chocolate filling and a crunchy crust, it’s perfect for satisfying your sweet tooth.
Honestly, who can resist chocolate? I love making this pie because it comes together in no time. Just layer the ingredients and chill—it’s as simple as pie! 🍫🥧
Key Ingredients & Substitutions
Oreo Pie Crust: This crust adds a delicious chocolatey crunch. You could swap it out for a graham cracker crust or even a nut-based crust if you prefer something gluten-free.
Whole Milk: Whole milk makes this pie creamy. You can use 2% milk for a lighter version, or for a dairy-free option, almond or oat milk works well. Just note that the texture may vary a bit.
Chocolate Instant Jello Pudding Mix: Stick with chocolate for the best flavor. If you can’t find instant caramel or vanilla pudding mix can be a fun twist, though it will change the overall flavor.
Whipped Topping: I love using Cool Whip for convenience. However, homemade whipped cream is a great substitute, and it can taste even fresher! Just whip heavy cream with some sugar until it forms peaks.
Semi-Sweet Chocolate Chips: Semi-sweet is perfect for balancing sweetness. You could use dark chocolate for a richer flavor, or even milk chocolate if you have a sweeter sweet tooth.
How Do I Get the Right Consistency for the Pudding Mixture?
The right consistency is key for a smooth pie! It’s all about mixing and folding gently. Here’s how to achieve it:
- Whisk the chocolate Jello pudding mix and milk well until no lumps remain and let it sit for 5 minutes—this helps thicken it.
- When folding the pudding into the whipped topping, use a spatula and gently lift the mixture rather than stirring. This keeps it light and fluffy.
- After adding melted chocolate, continue to fold gently until just combined. The goal is a smooth, well-blended mixture without deflating the whipped topping.
Best Chocolate Jello Pudding Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) Oreo pie crust
- 2 cups whole milk
- 1 (3.9 oz) box chocolate instant Jello pudding mix
- 1 (8 oz) container of whipped topping (like Cool Whip)
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Chocolate chips for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and requires at least 4 hours to chill in the refrigerator. For the best flavor and texture, you could even let it chill overnight. So, plan ahead to indulge in this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Pudding Mixture:
In a medium bowl, start by whisking together the 2 cups of whole milk and the chocolate Jello pudding mix. Keep whisking until they are fully combined. Now, let this mixture sit for about 5 minutes so it can thicken up nicely.
2. Combine with Whipped Topping:
In a separate large mixing bowl, combine the whipped topping and 1 teaspoon of vanilla extract. Take your time to gently fold the thickened pudding mixture into the whipped topping. Mix until everything is well combined and smooth—this is going to be the creamy filling for your pie!
3. Melt the Chocolate:
Next, grab a microwave-safe bowl and add the 1 cup of semi-sweet chocolate chips. Melt the chocolate in the microwave by heating it for 30 seconds at a time, stirring in between, until it’s totally smooth. Once melted, let it cool slightly, then gently fold it into the pudding mixture. This will make your pie extra delicious!
4. Assemble the Pie:
Now it’s time to pour the chocolate pudding mixture into the Oreo pie crust! Use a spatula to smooth the top evenly. This is looking so good already!
5. Chill the Pie:
Cover your pie and refrigerate it for at least 4 hours, or until it’s set. If you can wait, letting it chill overnight will give you the best results and flavor.
6. Garnish and Serve:
Before you serve, sprinkle some extra chocolate chips on top if you’d like to make it even more special. Slice the pie, serve it chilled, and enjoy your delicious chocolate jello pudding pie with friends and family!
Can I Use a Different Type of Pie Crust?
Absolutely! You can use a regular graham cracker crust or a homemade cookie crust if you’d prefer. Just make sure to pre-bake the crust if it’s a traditional pie crust, and let it cool completely before adding the filling.
Can I Substitute the Whole Milk?
Yes, you can use any type of milk. For a lighter version, skim milk or almond milk work well, but keep in mind that they may slightly alter the creaminess of the pie. For a richer taste, whole cream or half-and-half can be used instead.
How Do I Store Leftovers?
Store any leftovers in an airtight container or cover the pie with plastic wrap. It can be kept in the refrigerator for up to 3 days. Just be sure to enjoy it chilled!
Can I Make This Pie Ahead of Time?
Definitely! This pie is perfect for making ahead of time. In fact, it’s best served after chilling overnight. Just prepare it a day in advance, keep it refrigerated, and it will be ready to serve when you need it!
