Chocolate Chip Pudding Pie & Homemade Whipped Cream

It may seem like a lot of my recipes are capable of being easy, last minute recipes, but that’s only because I’m constantly making easy, last minute recipes– I’m obnoxious and constantly over committing myself to everything, and I’ve really had to master the art of making things quick, easy, delicious, and presentable.  I hope you can benefit from my inability to properly plan!

An extremely easy recipe that’s pretty universally accepted is Chocolate Chip Pudding Pie in a graham cracker crust, topped off with some home made whipped cream 🙂

You will need:

1 Package of Instant Jello Pudding

2 Cups milk

3/4 Cup mini chocolate chips

1 1/2 cups of graham cracker crumbs

1/3 cup melted butter

1/4 cup granulated sugar

And for Homemade Whipped Cream:

1 cup heavy whipping cream

1 tbsp powdered sugar

1 tsp vanilla extract


Start off by beating together your pudding mix and milk.  Allow it to completely combine, throw in your chocolate chips, and mix it up.  Your pudding will be soft set after sitting for about 5 minutes.

While waiting for your pudding to set, smash up your graham crackers (in a food processor is easiest, unless you’ve bought the box of pre-crushed graham crackers, which is genius.) Melt your butter in a microwave safe bowl, and combine your smashed grahams, butter, and sugar completely.  Dump the mixture into your pie pan, and press it to the bottom and edges, until fully covered and smooth.  Once your pudding is set, spoon it into the graham cracker crust, smooth it out, and there you have it- the worlds easiest pie!

If you’ve never had or made Homemade Whipped Cream, prepare yourself for a real treat.  This stuff is so smooth and fluffy, it’ll change the way you look at whipped cream forever.  This is best done with a standing mixer, because if you try to do it with a hand mixer, your arm will most definitely get tired, and you want to bring the cream up to it’s full whipping potential.

In your mixing bowl, begin to whip your heavy whipping cream until stiff peaks begin to form.  Add your vanilla and powdered sugar, and whip until it looks like whipped cream.  Be sure not to over-beat, or else you’ll be on your way to making butter 🙂

I will tell you honestly that I don’t have any pictures of this pie cut, because it’s not the prettiest pie to serve, but I can assure you nobody is worried about that when it’s time to eat!



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