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Chocolate Chip Cookie Pudding Pie

Happy National Pie Day! You did know that was today right?  Turns out I didn’t know until last night after Dorothy (aka Crazy for Crust) posted a picture of her yummy pie on Instagram.  I love these randomly made up days, especially when it means we have a reason for pie.

So just like with my truffles, here I am raiding my pantry for ingredients at 10 o’clock at night.  Baking at that hour is one thing, but no way am I venturing out to the store.  I mean let’s be real, I stopped being outside-world-presentable a good 6 hours ago.  My search comes up with a box of chocolate pudding that I was saving for some future cookies, a bag of Chips Ahoy Chocolate Chip Cookies (husband= impulse shopper), and about 1/4 a bag of chocolate chips leftover from another goodie that I made earlier in the day.

I love to chop up cookies (exhibit A) (exhibit B) so of course that’s where my mind instantly went when I saw the bag of cookies.  Truth be told I don’t prefer these cookies, I can only eat them with a HUGE glass of milk because otherwise I think they are just too dry.  But!- that is exactly what I needed for the crust of this pie!

Chocolate Chip Cookie Pudding Pie

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 205kcal
Author: Emily Grace

Ingredients

  • 2 cups chocolate chip cookies (about 25) crushed
  • 3 tbsp butter melted
  • 1 package instant chocolate pudding
  • 1 cup chocolate chips
  • Whipped cream optional

Instructions

  • Crush the cookies in a food processor and add the melted butter.
  • Press the cookie mixture into the bottom of a pie pan.
  • Cover the crust with the chocolate chips.
  • Bake at 350 degrees for 10 minutes. Allow to cool.
  • Prepare the chocolate pudding as pie filling as directed on the box.
  • Add the pudding into the crust and chill in the refrigerator at least 1 hour.
  • Top with whipped cream when ready to serve.

Notes

I like my pie filling to really set, so I allowed mine to chill overnight.

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 231mg | Potassium: 28mg | Fiber: 1g | Sugar: 22g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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Recipe Rating




Natalie

Wednesday 10th of March 2021

Another Note, if you don't have access to Chips Ahoy cookies, you can make tollhouse cookies by hand. However you may need to scale down the amount of cookies and you use. For me, it took me 13-16 crushed cookies to fit the pie pan I had in stock. and I had to use about 3 1/2 tablespoons of butter to make it hold. Otherwise the recipe is really delicious, Whipped cream is optional so is chocolate chips

Deb

Sunday 20th of July 2014

Awesome recipe , so easy to make. And yummy too. I have never made pastry so this is a great alternative. I am going to wow them at the next pie bake!!!! Thank you

Joyce laferrera

Sunday 20th of July 2014

This looks like a recipe I will try.

Joyce laferrera

Sunday 20th of July 2014

This dessert looks absolutely delicious.

patricia plumbe

Saturday 19th of July 2014

What is chocolate pudding? I'm in UK

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