No Bake Chocolate Pecan Pudding Pie
Here’s an easy no bake chocolate pecan pudding pie recipe like no other. It’s got the crunchy traditional pecan pie crunch with a creamy pudding layer for the best no bake pie. Enjoy the lusciousness!
Here is a recipe that I just thought of while putting things away in my new pantry.
A few years ago we moved to a new house and there had been a lot of construction going on while we were living here
It can be very messy and a bit stressful.
I had to put my recipes for my blog on hold for a while. However, I was able to put together quick dinners for my family but it wasn’t easy to create new blog recipes as easily as it had been in our old house since there’s always a few hit or misses when trying out new recipes.
The waiting was making me vjso antsy that I asked the contractor to please finish the kitchen ASAP so I can start cooking with a full kitchen as well as getting my blog recipes made and taste tested. He was so accommodating and finished in record time and I must say, I am so happy with the way my new kitchen came out along with the rest of the house.
I wanted to make something special for the great team that was here and at the same time I might as well get their honest opinion of what they thought of this no bake pie recipe. My family and some friends are usually my taste testers along with myself. But, they were here, I wanted to show my appreciation and I knew from just a few tastes it was going to be good enough that they would at least like the pie.
Well, they all loved the pie. All of the guys thought it deserved a big thumbs up.
Since they finished the whole thing, I had to make another one for my family and they loved it just as much and oh yea, I did too. It’s one of my all time favorite no bake desserts.
No Bake Chocolate Pecan Pudding Pie
Yields: 9 slices
Nutrition: calories 210, fat 6.2 g
What you’ll need to make a no bake chocolate pecan pudding pie…
Ingredients:
- 1 prepared graham cracker crust
- 1/2 cup sweetened condensed milk, I used fat free for this recipe
- 4 tbsp semisweet or bittersweet chocolate chips
- 1/2 cup or more if you like it very nutty, chopped pecans toasted, (To do this, place in a 300 degree oven for about 5-10 minutes until very lightly browned. Do not over brown. Take out and let cool until ready to use.)
- 1 3/4 cups milk, I used 2 percent, lower fat or whole work also
- 2 small boxes instant chocolate pudding mix, I used sugar free this time, regular works also
- 8 ounce Cool Whip or any frozen whipped topping, thawed
- 1 tsp vanilla extract
- whole pecans for decoration
- shaved chocolate for decoration, optional
Here’s the easy-peasy way to make one…
Directions:
- In a small saucepan, place the sweetened condensed milk along with the chocolate chips over low heat. Stir just until the chocolate melts into the milk. Take off the heat. Let cool a few minutes then pour into prepared crust.
- Sprinkle the nuts over the mixture and place in fridge for about 10 to 15 minutes.
- In the meantime, In a large mixing bowl add milk along with the two boxes of pudding mix. Beat with a sturdy wire whisk until thick or use a hand held mixer This takes about 1-2 minutes. Add the vanilla extract and mix gently.
- Spoon about a cup of the pudding over the pecans. Spread evenly. Set back in fridge until your next layer is ready.
- Stir half of the Cool Whip into the remaining pudding. Mix gently. Now take out the pie again and place this layer over the last. Spread evenly.
- Take the remaining Cool whip and spread over the top of the pie and you can now make a pretty design or just smooth nicely.
- Place in fridge for at least 3 hours and then garnish as desired.
Enjoy the deliciousness!
Simply delicious!
print recipe below…
No Bake Chocolate Pecan Pudding Pie
Ingredients
- 1 prepared graham cracker crust
- 1/2 cup sweetened condensed milk, I used fat free this time
- 4 tbsp semisweet or bittersweet chocolate chips
- 1/2 cup or more if you like it very nutty, chopped pecans toasted, (To do this, place in a 300 degree oven for about 5-10 minutes until very lightly browned. Do not over brown. Take out and let cool until ready to use.)
- 1 3/4 cups milk, I used 2 percent, lower fat or whole work also
- 2 small boxes instant chocolate pudding mix, I used sugar free this time, regular works also
- 8 ounces Cool Whip or any frozen whipped topping, thawed
- 1 tsp vanilla extract
- whole pecans for decoration
- shaved chocolate for decoration, optional
Instructions
-
1.In a small to medium saucepan, place the sweetened condensed milk along with the chocolate chips over low heat. Stir just until the chocolate melts into the milk. Take off the heat. Let cool a few minutes then pour into prepared crust.
2.Sprinkle the nuts over the mixture and place in fridge for about 10 to 15 minutes.
3.In the meantime, In a large mixing bowl add milk along with the two boxes of pudding mix. Beat with a sturdy wire whisk until thick or use a hand held mixer This takes about 1-2 minutes. Add the vanilla extract and mix gently.
4.Spoon about a cup of the pudding over the pecans. Spread evenly. Set back in fridge until your next layer is ready.
5.Stir half of the Cool Whip into the remaining pudding. Mix gently. Now take out the pie again and place this layer over the last. Spread evenly.
6.Take the remaining Cool whip and spread over the top of the pie and you can now make a pretty design or just smooth nicely.
7.Place in fridge for at least 3 hours and then garnish as desired. Enjoy!
So creamy and luscious!
Thanks for stopping by today. I hope you enjoyed this recipe and you were able to scroll around looking at more yummy recipes. Print some out to save for later on. You can also pin on Pinterest to collect and save your favorite recipes for later on. Please stop by again soon to see more sweet and savory recipes.
Bye for now
