Creamy Vanilla Pudding Pie – Easy No Bake Recipe
An easy vanilla cream pie made with instant vanilla pudding is one of those versatile desserts that can be served for holidays, potlucks, or anytime you need a sweet treat.
If you’re a fan of no bake desserts, this vanilla pudding pie is sure to be a favorite. Creamy vanilla filling in a sweet graham cracker crust makes it a crowd-pleasing hit!
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
Cream pies are always high on the list of favorite desserts in my family. We love a creamy, fluffy pie that feels indulgent but without being too heavy.
These types of no bake desserts are perfect for the holiday season, too, because they can be made ahead of time, which simplifies things in the kitchen.
One of the easiest types to make is a classic vanilla pudding pie. It’s just a simple creamy vanilla pudding filling in a graham cracker crust, with a layer of whipped cream on top.
I like to garnish with fresh berries, but you can leave it plain or add a sprinkling of crushed cookies, chopped nuts, or a drizzle of caramel sauce.
It’s a super flexible dessert that can be enjoyed any time of year!
More No-Bake Pie Recipes:
- Pistachio Cream Pie
- Chocolate Dream Whip Pie
- No Bake Cranberry Pie
- No Bake Pumpkin Pie
- Gingerbread Cream Pie
- Caramel Cream Pie
- No Bake Pecan Pie Cheesecake
Making Desserts with Instant Pudding Mix
I love to use instant pudding mix in desserts, because it adds flavor and also contributes to the texture of the dessert.
Vanilla pudding is the secret ingredient in my chocolate chip pudding cookies, and it gives the softest texture to my vanilla pudding dump cake, vanilla pudding bundt cake, and vanilla pudding pound cake recipes.
I have a whole list of recipes for cakes made with pudding mix, and pistachio pudding desserts are forever among my favorites.
I always keep a few boxes stashed in my pantry, so I’m always ready when a craving strikes or I’m asked to bring a dessert to a gathering!
How to Make Vanilla Cream Pie
It’s really easy to make this pudding pie recipe.
Ingredients You’ll Need
- Graham crackers
- Butter
- Instant vanilla pudding mix
- Heavy whipping cream
- Cool Whip
- Berries (optional, for garnish)
How to Make It:
Find the full printable recipe available below
Prepare the crust. First, you’ll pulse some graham crackers and butter together in a food processor until a crumbly mixture forms.
Press that mixture into a greased pie pan and transfer it to the freezer while you make the filling.
Prepare the pie filling. Then, you’ll combine heavy whipping cream and instant pudding mix in a mixing bowl.
Mix together until the pudding mix has dissolved. The mixture will be thick!
Note: Heavy cream is purposely used in this recipe instead of milk, because the fat in the cream gives the filling a thicker, creamier texture.
Chill, garnish, and serve. Then, you’ll spread the vanilla pudding mixture into the prepared crust. Cover with plastic wrap and refrigerate for at least an hour to allow the filling to firm up.
When you’re ready to serve, spread some whipped topping over the pudding layer, then garnish with some fresh berries if you’d like!
Notes and Adaptations:
- Leftover pie should be covered and refrigerated for up to 5 days. You may want to remove the berries from the top of the pie before storing, as they can release juices over time that could cause the Cool Whip to become runny (you can also skip adding these to the top of the pie and just garnish individual slices instead).
- Feel free to skip the berry garnish or use a different garnish, such as crushed cookies, chopped nuts, a drizzle of caramel sauce, etc.
- Feel free to skip the homemade pie crust and use a store-bought graham cracker crust instead.
Recommended Equipment:
Easy Vanilla Pudding Pie
Ingredients
- 13 graham crackers (13 full "sheets" of 4 smaller crackers)
- ⅓ cup unsalted butter
- 2 3.5-ounce packages instant vanilla pudding mix
- 3 cups heavy whipping cream
- 8 ounces whipped topping, thawed (such as Cool Whip)
- fresh berries (optional, for garnish)
Instructions
- Grease your pie dish, then set aside.
- Add the graham crackers to your food processor and process into crumbs, then add in the butter and pulse until the mixture clumps.
- Pour the mixture into the prepared pie dish. Use your fingers or the bottom of a drinking glass to press the crumb mixture down into the bottom and up the sides of the dish. Place pie dish in the freezer while you make the filling.
- Prepare the filling by whisking together both packages of pudding with the heavy cream until pudding mix has dissolved (you can also use an electric mixer briefly for this process–just be careful not to “whip” the cream). The filling will become thick.
- Remove pie pan from freezer and spread the filling evenly on top of the crust.
- Transfer to the refrigerator and let the pie firm up for at least 1 hour.
- Just before serving, spread whipped topping over the pudding layer. If using, add berries before slicing, serving, and enjoying!
Notes
- Leftover pie can be covered and refrigerated for up to 5 days. You may want to remove any berries from the top before storing, because berries can release juices over time that may cause the Cool Whip to be runny.
- If preparing ahead of time, I recommend waiting to add the whipped topping and berries until just before serving.
- Feel free to use a store-bought graham cracker crust instead of homemade if you’d like to save a little time.
Nutrition
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Instagram and Pinterest for more easy recipes!
Don’t forget to save this recipe to your dessert board on Pinterest!
Easy family-friendly recipes in your inbox!