Vanilla Pudding Pie
Indulge in the creamy, nostalgic bliss of Vanilla Pudding Pie, a no-bake dessert that's equal parts comforting and irresistible. Featuring a buttery graham cracker crust and a luscious vanilla pudding filling, this pie is lightened with freshly whipped cream for an airy, velvety texture. With just 20 minutes of prep and a handful of simple ingredients like vanilla extract, heavy cream, and powdered sugar, this recipe is a breeze to make yet perfect for any occasion. Chill it to perfection and finish with a dollop of whipped cream and a sprinkle of chocolate shavings for a touch of elegance. Ideal for holidays or summer gatherings, this pie is a crowd-pleaser that combines classic flavors with effortless preparation. Serve it chilled for the ultimate creamy dessert experience!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1 3.4-ounce package Vanilla pudding mix
- 2 cups Whole milk (for pudding)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Whipped cream (for garnish, optional)
- 2 tablespoons Chocolate shavings or sprinkles (optional garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup or a glass to press the crumbs tightly.
Refrigerate the crust for at least 15 minutes to set while you prepare the filling.
In a medium saucepan, whisk together the vanilla pudding mix and milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This will take about 4-5 minutes.
Remove the pudding from heat and let it cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until soft peaks form.
Fold half of the whipped cream into the cooled vanilla pudding to create a lighter, creamier filling.
Pour the vanilla pudding mixture into the prepared graham cracker crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set. Overnight refrigeration is ideal for best results.
Before serving, top the pie with the remaining whipped cream, spreading it evenly or piping it decoratively.
Garnish with chocolate shavings or sprinkles if desired for an extra touch of elegance.
Slice the pie and serve chilled. Enjoy!
Nutrition Facts
Calories |
3129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 278.4 g | 101% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 172.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
