I love creamy pies, especially yummy chocolate ones like this…
I made this pie for our company last Saturday. We are not gluten-free, we occasionally have people over that are. I have found that pies with a gluten-free crust option are a perfect go-to recipe when you need to make a GF dessert – and I don’t think we’ve ever had company without making a dessert! I also wanted something quick and easy, which makes this recipe doubly appealing.
Easy Double Chocolate Cream Pie
! Gluten-free if you use gluten-free cookies or our gluten-free chocolate pie crust, but if this is not necessary for you, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie.
~ Recipe Makes one 9″ pie ~
~ Recipe Makes one 9″ pie ~
This is gluten-free if you use gluten-free cookies or our gluten-free chocolate pie crust, but if you don’t need gluten-free, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie.
Crust:
Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor. We like the food processor for crushing cookies finely.
Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor. We like the food processor for crushing cookies finely.
- Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
- Remove 3/4 c. of the crumbs and set them aside.
- Place the remaining crumbs in a bowl and add the butter and vanilla extract.
- Mix with a spoon until the crumbs are moist and sticky. Press mixture into a 9″ pie plate. Set aside.
Filling:
- In a large bowl combine instant pudding and the milk.
- Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie.
- Add 3/4 of whipped topping to the remaining pudding. Gently fold until combined. The mixture will be like a chocolate mousse.
- Spread the mixture over top of the first layer in the pie.
- Carefully spoon the remaining 1/4 c. whipped topping onto the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.
Yield: 10 Servings
Easy Double Chocolate Cream Pie
Try this easy and fast version of double chocolate cream pie using an instant pudding mix and whipped cream topping.
Ingredients
- 25 chocolate cookies, finely crushed
- 1/4 cup melted butter
- 1/2 tsp. vanilla extract
- 2 - 4.5 oz. packages instant chocolate pudding mix
- 2 1/2 cups cold milk
- 1 c. whipped topping - divided 3/4 c. and 1/4 c.
Instructions
- Crush 25 chocolate cream sandwich cookies to fine crumbs - you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
- Remove 3/4 c. of the crumbs and set them aside.
- Place the remaining crumbs in a bowl and add the butter and vanilla extract.
- Mix with a spoon until the crumbs are moist and sticky. Press mixture into a 9" pie plate. Set aside.
Filling:
- In a large bowl combine instant pudding and the milk.
- Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie.
- Add 3/4 of whipped topping to the remaining pudding. Gently fold until combined. The mixture will be like a chocolate mousse.
- Spread the mixture over top of the first layer in the pie.
- Carefully spoon the remaining 1/4 c. whipped topping onto the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.
