Graham Cracker Cream Pie

Graham Cracker Cream Pie

12 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    1 h 45 m
Recipe by  GIULIHARD

“VERY EASY and a big hit! Any flavor instant pudding may be used for this pie.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
  2. Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.

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Reviews (12)

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This is a great quick pie. I use two 4-serving instant chocolate pudding mixes and mix in 1/2 of an 8oz tub of thawed whipped topping. Then spread the rest of the whipped topping on top and sprinkle with mini chocolate chips. Works great in a baked pie shell also.



Tasted great & would be a fun recipe to try variations with. However, mine was so runny. I used 2% milk. Perhaps the instructions should tell the user to beat it for 2 minutes like the pudding box suggests so it thickens up first? I think I will try this one again but beat the pudding mix longer.



My family used to make this for neary everyone's birthday growing up, and I just made it for Father's Day as a tribute :) Some tips - I use Cook & Serve chocolate pudding, and heavy whipping cream (just use a hand blender, add vanilla if you want). Yes, it takes longer, but it also sets (and tastes) better. Be sure to let it set overnight or for at least 12 hours before serving.

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Amount Per Serving (8 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 52.3 g
  • 17%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Old English Cream Pie Filling


next recipe:

Chocolate Cream Pie II