Description
A creamy and delicious pudding pie with a crunchy graham cracker crust. Perfect for any occasion, this no-bake dessert is quick to prepare and always a crowd-pleaser.
Ingredients
Scale
For the Crust:
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For Filling:
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold whole milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For Topping (Optional):
- Whipped cream
- Graham cracker crumbs or chocolate shavings
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- 2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill in the refrigerator for at least 30 minutes to set.
- 3. Make the pudding filling: In a large bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes). Let it sit for 5 minutes to fully set.
- 4. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 5. Gently fold the whipped cream into the pudding mixture until smooth and well combined.
- 6. Pour the filling into the chilled crust and spread evenly.
- 7. Refrigerate for at least 4 hours (or overnight) until fully set.
- 8. Before serving, top with whipped cream and garnish with graham cracker crumbs or chocolate shavings if desired.
Notes
For a chocolate variation, use chocolate pudding mix instead of vanilla. The pie can be stored in the refrigerator for up to 3 days.