1 (9-inch) graham cracker pie crust
2 (3.9 oz) boxes instant chocolate pudding mix
3 cups cold milk
8 oz whipped topping, thawed
Optional toppings: whipped cream, chocolate shavings, chocolate chips, or cocoa powder
Ezoic
Instructions
Step 1: Make the Chocolate Pudding
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thick and smooth. Let sit for 2–3 minutes to fully set.
Step 2: Fold in the Whipped Topping
Gently fold half of the whipped topping into the pudding mixture until fully combined. This lightens the filling and creates a creamy, mousse-like texture.
Step 3: Fill the Crust
Pour the chocolate pudding mixture into the graham cracker crust. Smooth the top evenly with a spatula.
Step 4: Chill the Pie
Cover the pie loosely and refrigerate for at least 3–4 hours, or until fully set and chilled.
Step 5: Garnish and Serve
Before serving, spread or pipe the remaining whipped topping on top. Garnish with chocolate shavings, chips, or a dusting of cocoa powder if desired
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