Description
Layers of fudgy brownie, silky pudding, and clouds of whipped cream come together in this messy, magnificent dessert that feels like a chocolate hug. Rich, nostalgic, and joyfully imperfect, this pie isn’t just for eating—it’s for making memories. One bite, and you’ll understand why it’s a Southern classic.
Ingredients
Crust
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1 ½ cups chocolate cookie crumbs (about 20 Oreos, filling included)
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¼ cup unsalted butter, melted
Brownie Layer
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½ cup unsalted butter, melted & cooled
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1 cup granulated sugar
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2 large eggs (room temp)
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⅓ cup unsweetened cocoa powder
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½ cup all-purpose flour
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¼ tsp salt
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1 tsp vanilla extract
Pudding & Topping
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1 (3.9 oz) pkg instant chocolate pudding mix
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1 ½ cups cold whole milk
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1 ½ cups whipped cream (or whipped topping)
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Chocolate shavings or pecans, for garnish
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
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Crust: Mix crumbs + butter until sandy. Press into dish. Bake 8 min. Cool fully.
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Brownie: Whisk butter + sugar. Beat in eggs. Sift cocoa, flour, salt in; fold gently. Add vanilla. Spread over cooled crust. Bake 20–25 min, until set but fudgy. Cool completely.
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Pudding: Whisk pudding mix + cold milk for 2 min. Spread over brownie.
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Topping: Spread whipped cream over pudding. Chill 2–4 hrs, or overnight.
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Garnish & Serve: Add chocolate shavings or pecans. Slice with a hot knife for clean cuts.
Notes
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Peanut Butter: Swirl PB into brownie batter.
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Minty Twist: Use mint pudding + peppermint whipped cream.
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Rocky Road: Fold marshmallows & almonds into brownie.
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Mocha: Add instant espresso to brownie mix.
- Prep Time: 20 min
- Cook Time: 30–35 min
Nutrition
- Calories: 430 cal Per Slice
- Fat: 25g