Frozen Chocolate Crunch Pie

This frozen chocolate crunch pie is pure no-bake convenience with serious texture in every bite. Chocolate pudding gets folded with Cool Whip for a mousse-like base, then crushed Oreos, chocolate chips, and whatever nuts you like get stirred in for crunch. It all goes into a chocolate crumb crust and freezes until firm.

The trick to the filling’s texture is using only one cup of milk for the pudding instead of the usual two. This makes a thicker base that holds up in the freezer without turning icy or rock-hard. Folding in the whipped topping keeps it light and scoopable even when frozen solid.

Crushed Oreos go both inside and on top. The ones mixed into the filling soften slightly and add a cookies-and-cream element, while the ones sprinkled on top stay crunchy from the freezer.

Pro Tips

• Let the pie sit at room temperature for a full 10 minutes before cutting. Straight from the freezer, the filling is too firm and the crust will crack when you try to slice.
• Crush the Oreos unevenly on purpose. Some fine crumbs and some larger chunks give you more interesting texture than a uniform powder.
• Use full-fat milk for the pudding. Skim milk makes a thinner base that doesn’t freeze as well.

Variations

• Mix in peanut butter chips and chopped peanuts for a chocolate-peanut butter crunch pie.
• Use vanilla pudding instead of chocolate for a cookies-and-cream frozen pie.
• Drizzle hot fudge sauce over each slice before serving for an extra-indulgent finish.