Graham Cracker Pudding Pie

Mom's graham cracker pudding pie. Everyone loves it. Best served with a huge scoop of whipped cream and garnished with crushed graham crackers!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 4 25

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 5291 kcal

Equipment

1 9x13 inch Baking Dish Essential for assembling and chilling the pie.
1 Large Saucepan For preparing the chocolate pudding mixture.
1 Whisk Crucial for preventing lumps in the pudding.
1 Measuring Cups For accurate liquid measurement.
1 Heatproof Spatula/Ladle For stirring and pouring the hot pudding.

Ingredients

Main

1 16 ounce package graham crackers, divided
6 cups milk
2 5 ounce packages non-instant chocolate pudding mix

Instructions

Cover the bottom of a 9x13-inch dish with a layer of graham crackers. Set aside.
Combine milk and pudding mix in a large saucepan. Prepare according to package directions.
Pour hot pudding over graham crackers into the dish. Cover pudding with another layer of graham crackers. Chill in the refrigerator until pudding is set, at least 4 hours.

Notes

For a more robust and less soggy crust, consider making a simple pressed crust: crush the graham crackers, mix with melted butter and a touch of sugar, then press firmly into the dish before chilling briefly. When preparing the pudding, whisk continuously over medium heat to ensure a smooth, lump-free consistency. Allow ample chilling time, ideally overnight, for the pudding to set fully and for the flavors to meld beautifully. Garnish with freshly whipped cream, a dusting of crushed graham crackers, and perhaps a hint of flaky sea salt to balance the sweetness and elevate the presentation.