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

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. Meanwhile, prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
3. 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.
4. Add walnuts to your BlendJet and pulse until finely chopped. Sprinkle desired amount onto each pie.
5. Add crumb topping and serve immediately.
6. If serving later, wait to add the crumb topping.