Chocolate Pudding Graham Cracker Crust Pie

I love those recipes that bring back family memories or remind you of your childhood.  It’s funny because I have probably only made this about 4-5 times since being married, but every time I make it I think I say it is one of my favorite pies….especially for how easy it is!  This is probably the first pie I ever remember making….ever!!!….I was probably about 9 or 10.  My grandma loved this pie and I have memories of making this with her and of course eating it!  I thought of this the other day and decided to add it to my pie line up for Thanksgiving.  I’m so glad I did because the first thing my mom said when she saw this pie is that it reminds her of her mom.  Love!  

You can totally simplify and make this pie even easier by buying a pre-made graham cracker crust, but I usually have everything on hand and like to make my own.  So start by crushing up your graham crackers in a large gallon ziplock bag.  I use a combo of the flat side of my meat tenderizer and then switch to my rolling-pin to get it all nice and fine.  

Melt your butter and then add in your graham crackers and brown sugar.  

Mix it all up and press into a 9 inch pie plate.  Just reserve about 3-4 tablespoons for the topping.  Bake in a preheated oven for about 10 minutes.  Let cool completely.  

Here is what you need for the filling. 

To make the pie filling pour your milk into a large bowl and then add your pudding mix.  Beat with a wire whisk for 1 minute.  Pour into your graham cracker crust.  

Top with the remaining crushed graham crackers.  

Chill until you are ready to serve…at least 1 hour.  Definitely give this one a try for your Christmas pie line-up!

Here is your printable recipe!

Chocolate Pudding Graham Cracker Crust Pie

 

Save Print

Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• 1½ cups honey graham crackers, crushed (about a package and a half)
• ¼ cup brown sugar
• 6 tablespoons melted butter
• Chocolate instant pudding and pie filling (the larger 5.85oz size)
• 2¾ cups cold milk

Instructions

1. Preheat your oven to 350 degrees
2. Crush up your graham crackers in a large gallon ziplock bag. I use a combo of the flat side of my meat tenderizer and then switch to a rolling pin to get it all nice and fine.
3. Melt your butter in a medium bowl and then add in the crushed graham crackers and brown sugar.
4. Mix it all up with a fork and press into a 9 inch pie plate. Reserve about 3-4 tablespoons for the topping. Bake in a preheated oven for about 10 minutes. Let cool completely.
5. To make the pie filling pour your milk into a large bowl and then add your pudding mix. Beat with a wire whisk for 1 minute. Pour into your graham cracker crust.
6. Top with the remaining crushed graham crackers.
7. Chill until your are ready to serve, at least one hour.

3.5.3251