Chocolate pudding pies are such a classic. My mom would always make me pudding pie growing up, so I thought I’d give it a little upgrade. These minis are adorable and so so tasty. They’ve got the traditional graham cracker crust, rich chocolate pudding filling, and a dollop of whipped cream. The finishing touch of chopped walnuts and a cocoa crumb topping adds a satisfying nutty crunch and a hint of cocoa richness, making each bite even better than the original!
Mini Chocolate Crunch Pudding Pies
Ingredients
Scale
- 2 sets of mini graham cracker pie crusts (12 total)
- 1 package (5.9 oz) chocolate pudding + ingredients listed on the box
- 1 tub of whipped topping
- 1/3 cup walnuts, chopped using my BlendJet (use more or less nuts depending on taste)
Crumb topping-
- 2 tbsp unsalted butter, melted
- 1/4 c powdered sugar
- 1 1/2 tbsp all purpose flour
- 2 tbsp cocoa powder
Instructions
- Prepare the crumb topping first. In a bowl, combine the butter, powdered sugar, flour, and cocoa powder until it forms a crumb-like texture. Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Let it cool completely.
- Meanwhile, prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
- Once the crumb topping is cool, set out the pie shells on a flat surface. Fill each one with approx 1/4 c pudding. Top with whipped cream.
- Add walnuts to your BlendJet and pulse until finely chopped. Sprinkle desired amount onto each pie.
- Add crumb topping and serve immediately.
- If serving later, wait to add the crumb topping.
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