Today, I’ve got the most delicious and yet easiest chocolate pie that is perfect for any get togethers or just an after dinner treat. My no bake chocolate pudding brownie pie only takes 10 minutes of assembly and voila, you have the chocolatiest treat.
Pie is one of my favourite desserts to eat and for some reason, I just don’t make them very often. Lately, I’ve been trying to make them more as I’ve discovered I actually really enjoy making them as well. While this pie doesn’t require the commitment of homemade crust, it does require a little assembly with the brownie crust but I promise it’s super easy, even the kids could do it!
This no bake chocolate pie is perfect for summer time as you’re going to eat it chilled but it’s also great for any holidays where you need your oven for other things. You can easily make this pie ahead of time and it will only require a few minutes of your day to construct.
If you need some more quick, no bake treats, try my no bake peanut butter oat bars or my monster cookie icebox cake.
Can I Use Homemade Brownies?
Yes, just make sure they’re fully cooled before pressing them into your pie plate. Ensure you don’t make it too thin as well or it will be hard to get a nice slice out. You’ll want the crust to be about 1/2 inch thick.
I recommend a chewier brownie for this rather than a really fudgy brownie. My sprinkle brownie recipe I think would work great, just omit the sprinkles and frosting when making.
Is This Pie Gluten Free?
Yes, just use gluten free pre made brownies or make a homemade gluten free brownie and follow the instructions above in the “Can I Use Homemade Brownies” section. Generally the Jello chocolate instant pudding is considered gluten free but it is not certified gluten free so it can still be a risk.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Is This Chocolate Pudding Brownie Pie Egg Free?
Yes, no eggs are required as we’re using premade brownies. However, if you’re avoiding eggs for an allergy, make sure whatever brownie you use is also egg free.
Can I Use Cool Whip?
Yes, just use double what the recipe calls for as cream doubles when you whip it. So fold 2 cups of cool whip into the pudding and top the pie with 1 1/2 cups of cool whip.
Note using cool whip will make everything sweeter than my original recipe.
Extra Whipped Cream on Top?
If you like piles of cream on top you can make one batch of my stabilized whipped cream. This will give you 2 cups of cream on top instead of 1 1/2 cups like my recipe below.
Baking Tips
- Make sure you chill for at least an hour before topping with whipped cream.
- For a cleaner slice, throw the pie in the freezer for an hour before eating. I actually enjoy eating it frozen as well but you’ll need to let it thaw for about 30 minutes if storing it in the freezer.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Easy Desserts
Today’s song is one of my absolute favourite songs and just beautiful to listen too. By the time it’s over, you’ll likely already be done making the pie! Here’s Down in the Valley by The Head and the Heart. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
No Bake Chocolate Pudding Brownie Pie
Ingredients
Pie
- 1 608g/21.4oz box two bite brownies
- 2 113g/3.9oz boxes Jello chocolate instant pudding
- 2 tbsp (14g) cocoa powder
- 2 1/2 cups milk (not skim)
- 1 cup (220g) whipping cream
Whipped Cream
- 3/4 cup (165g) whipping cream
- 3 tbsp (27g) powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp cream of tartar (optional for stability)
Instructions
- Lightly grease a 9" pie plate with butter. Then take your brownies and place them so they fill the bottom. Then using your hand or the bottom of a glass, push them down so they form a crust. You'll want it to be about 1/2 inch thick. Continue to do this up the sites of the plate as well. It should use all of or nearly the whole box. I usually have 1 leftover. (Make sure you compress the brownies into each other so there's no gaps.) Set aside.
- In a large mixing bowl, add your boxes of pudding mix, cocoa powder and milk and whisk together until combined. Set aside.
- In a medium bowl or bowl of a stand mixer, add the 1 cup whipping cream. Whisk on high speed until stiff peaks form, about 2-3 minutes. Add half the whipped cream to the pudding mixture and gently fold together. When almost completely mixed, add the rest of the whipped cream and gently fold until fully combined.
- Pour the pudding mixture into your crust and spread it as evenly as you can. Cover with saran wrap and place the pie in the fridge for at least an hour to set.
- While the pie sets, make your whipped cream (*see notes) by adding the whipping cream, powdered sugar, vanilla and cream of tartar to the same bowl you used to whip the cream earlier. Whisk at high speed until stiff peaks form, about 2-3 minutes.
- When your pie is set, spread the whipped cream on top. Add chocolate shavings or sprinkles and enjoy!
