I’m doing this because I love you…
and because life is so much better with cream. And pudding. And chocolate.
Heaven help me, I’ve officially gone off the deep end. I’m just going to put on my black stretchy pants now and leave them on until they permanently become part of my body. A second skin, if you may. Trust me, this pie is worth it.
Imagine a nutty graham cracker crust topped with a thick layer of dark chocolate ganache and topped with such a heavenly frozen creme that could only be made from instant pudding.
Don’t be hatin’ on the Jello!
Our grandmothers used it so it must be okay.
This is pretty much my standard summertime “take anywhere” dessert. Everyone goes crazy over it and the fact that it’s so easy to make is my little secret. It’s perfect for potlucks, barbecues, birthday parties and PMS.
And if you’re sitting here wondering why my “pie” is shaped like a square it’s because I went to Target to buy a new pie plate. Brought it home, set it on the counter then brushed up a million pieces of glass off the floor after it slipped off.
That was fun.
Chocolate heals all.
No-Bake Black Bottom Pudding Pie
Adapted slightly from The Black Dog Summer on the Vineyard Cookbook <—best cookbook ever!
for the crust:
4 sheets graham crackers, smashed
2 T butter, melted
1 T powdered sugar
for the ganache layer:
8 oz semisweet chocolate chips
1/2 pint cream
for the filling:
2 small boxes instant vanilla pudding
2 pints cream (not half n’ half…use heavy whipping cream!)
cocoa to finish
Mix together the graham crackers crumbs, powdered sugar and melted butter with your fingers and press into a glass pie plate (or 9-inch casserole pan). Freeze two hours or overnight until hard.
Next, make the ganache. Place chocolate chips in a bowl and bring the cream to a simmer on the stove (watch it so it doesn’t scorch!). Pour cream over chocolate and mix well until smooth. Pour onto frozen crust and place back in the freezer for two more hours.
To make the filling, beat together the cream and instant pudding on high until stiff peaks form. Smooth onto chocolate layer of pie. Freeze until hard (about an hour).
Right before serving, dust with cocoa powder.
30 minutes active time
5 hours total time (includes chilling—preferably chill overnight)