





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Chocolate Pudding Cream Pie
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Instructions
1
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In a large bowl, whisk together the chocolate pudding mix and milk for 5 minutes. Pour half of the mixture into the pie crust and spread evenly.
2
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Add half the container of whipped topping to the remaining pudding mixture in the bowl, then whisk to combine.
3
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Pour that mixture into the pie crust and spread evenly.
4
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Top with the remaining whipped topping, and spread to the edges.
5
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Top with mini chocolate chips.
6
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Refrigerate for 2 hours, or until ready to serve.
My Calorie Intake
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Tips & Tricks (5)
- Chill for Structure 🧊Refrigerate the pie for at least 2-3 hours before serving to allow the pudding to set completely and develop a firmer, more sliceable texture.
- Chocolate Chip Suspension 🍫Lightly toss the mini chocolate chips in a tablespoon of flour before folding into the pudding to prevent them from sinking to the bottom of the pie.
- Whipped Topping Technique 🥄For a professional finish, use a piping bag with a star tip to create elegant swirls of whipped topping around the pie's edges and center.
- Flavor Boost Hack 🌟Add a teaspoon of instant espresso powder to the pudding mix to intensify the chocolate flavor without changing the overall texture.
- Storage Pro Tip 🧊Cover the pie loosely with plastic wrap when storing in the refrigerator, creating a small tent to prevent the whipped topping from sticking to the covering.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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