No-Bake Black Bottom Pudding Pie


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)