Chocolate Pudding Pie #SundaySupper

A homemade crust filled with instant pudding makes this an easy to make Chocolate Pudding Pie.

Chocolate Pudding Pie - The Bitter Side of Sweet

Happy Sunday Folks!  Today we are making pie!

I have been baking up a storm this week so I was kind of happy to have something as simple as this Chocolate Pudding Pie to make.

This is is a pie that made its appearance on our dessert table growing up usually at holidays. It was always my favorite because when I was a kid I didn’t like pumpkin pie. (Boy has that changed!)

Chocolate Pudding Pie - The Bitter Side of Sweet

I called my mom this week to get the recipe and didn’t realize it was literally pie crust, pudding and milk!
It always seemed like a more involved recipe.
My mom suggested using the cook and serve chocolate pudding but of course when I went to my local store to buy it they didn’t carry it. So I opted for instant and hoped for the best.

One note I will say is to definitely wait for the pudding to be set in your pie before you try to cut or you will have a hot mess! Trust me I might know. ENJOY!

Chocolate Pudding Pie #SundaySupper
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ cups all purpose flour
  • ½ cup shortening
  • ¼ cup cold water
  • 2 3.9 ounces instant chocolate pudding (you can use cook and serve as well)
  • 3½ cups milk
  1. Mix all together till ball forms.
  2. Roll in disc and cover in plastic wrap.
  3. Place in refrigerator for 30 mins.
  4. When done roll out into 9 inch pie pan.
  5. Poke holes all through the crust so it does not puff up during baking.
  6. Bake on 350 degrees for 25 minutes or until golden brown.
  7. Allow to completely cool.
  8. Combine pudding and milk. Pour into cooled crust and refrigerate for a minimum of 1 hour.
  9. Cut, serve and ENJOY!


Chocolate Pudding Pie - The Bitter Side of Sweet

Sweet As Pie

Mealtime Pie

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