Chocolate Cream Poke Pie
Chilled chocolate cream poke pie with cookie crust, chocolate pudding cream filling, and whipped topping
PRINT PINServings 8
INGREDIENTS
Crust
- 24 chocolate sandwich cookies finely crushed
- 6 tbsp unsalted butter melted
- pinch salt.
Chocolate Cream Filling
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 box 3.4 oz instant chocolate pudding mix
- 1 1-2 cups cold milk
- 8 oz whipped topping thawed.
Poke And Topping
- 1-2 cup chocolate syrup or hot fudge sauce
- extra whipped topping for garnish
- chocolate shavings or mini chocolate chips for garnish.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix cookie crumbs with melted butter and salt until evenly moistened
- press firmly into a 9 inch pie dish on bottom and up sides
- bake until set and fragrant about 8-10 minutes
- cool completely.
Filling And Poke
- beat cream cheese until smooth
- mix in sweetened condensed milk until thick and lump free
- whisk pudding mix with cold milk until smooth and beginning to thicken then fold into cream cheese mixture
- fold in whipped topping until uniform
- spread filling into cooled crust and level the top
- poke holes all over the pie using the handle of a wooden spoon or a thick straw
- pour chocolate syrup over the top letting it sink into the holes
- refrigerate until fully set at least 4 hours or overnight.
Serve
- top with additional whipped topping
- garnish with chocolate shavings or mini chips
- slice and serve cold.
Notes
1. Use full fat cream cheese for best texture 2. adjust milk to control thickness with less milk for a firmer set 3. swap chocolate syrup for warmed hot fudge for stronger chocolate flavor 4. chill overnight for the cleanest slices 5. use homemade whipped cream instead of whipped topping if serving the same day
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g