This post may contain affiliate links.
A graham cracker crust gets filled with a creamy chocolate layer and whipped cream to make this delicious Bishop’s Chocolate Pie!
This post is sponsored by AE Dairy, but all opinions and text are my own!
When it comes to chocolate cream pie, this version is quite possibly my fave!!! It’s similar to a classic pudding pie but the addition of the melted ice cream gives a super rich, creamy texture that I love!!
Ingredients Needed (amounts in recipe card below)
- Graham Cracker Crust – You can buy store-bought or make your own using graham crackers, melted butter and sugar.
- Chocolate Milk – I love the flavor of AE Dairy’s chocolate milk! You could also use their white milk.
- Instant Chocolate Pudding Mix – Use chocolate or the chocolate fudge variety
- Ice Cream – I typically use vanilla but you could also use chocolate for even more chocolate flavor
- Whipped Topping – Use a tub of Cool Whip or make your own with heavy cream
How to Make Bishop’s Pie
First, you’ll make the graham cracker crust. Though you can buy a pre-made crust, I always find that these store-bought crusts lack flavor! Therefore, I make my own when I have time.
To make the crust, you’ll add the ingredients to a food processor and mix until it resembles fine crumbs (a sand-like texture). Press the mixture into the bottom and up the sides of a pie pan. I like to use a measuring cup to do this to help form a nice even layer. Bake the crust until it’s golden brown then let it cool completely.
While the crust is cooling, let the ice cream sit out at room temperature so it can melt completely.
Next, you’ll make the chocolate filling. In a large bowl, whisk together the cold milk and pudding mix. Then add the melted ice cream and stir until well-combined. You can use a whisk or hand mixer to do this.
Spread the chocolate mixture into the pie crust and cover with plastic wrap. Refrigerate for at least 4 hours to let the pudding set.
Lastly, top with a layer of cool whip and garnish if desired!
Garnish the Pie
Okay okay, so garnishing the pie isn’t totally necessary, but it definitely dresses it up! You can sprinkle mini chocolate chips or chocolate shavings overtop or drizzle chocolate syrup over the pie. You can also garnish individual slices with fresh berries and a mint leaf for a classic touch!
Though this recipe was passed onto me from my grandma (it’s a family favorite!), it’s said to be a copycat recipe from a chocolate pie made at Bishop’s Cafeteria in Des Moines, Iowa’s Merle Hay Mall. The pie was called “Chocolate Ambrosia Pie” but is now remembered by most as Bishop’s Pie. Though the restaurant is no longer there, the pie lives on!
Yes. Keep the pie in the fridge for 3-5 days.
Yes!! If you’re looking for a no bake pie recipe, simply use a store-bought crust!! You can Oreo crusts, a traditional pie crust (blind baked) or a graham cracker crust.
Variations
- Triple Chocolate – Make a chocolate cookie (ie Oreo) crust instead of graham cracker.
- Vanilla – Use vanilla pudding mix, white milk and vanilla ice cream.
- Strawberry – Use white chocolate or vanilla pudding mix, strawberry milk and strawberry ice cream.
- Egg Nog – Use vanilla pudding mix, 1 cup of egg nog (instead of the 2/3 cup milk) and vanilla ice cream. Bonus for making a gingersnap cookie crust!
- Cookies & Cream – Use an Oreo crust, vanilla pudding mix, white milk and cookies ‘n cream ice cream.
Other Easy Dessert Recipes
- No Bake Peanut Butter Pie
- Impossible Coconut Pie
- Cream Puff Dessert
- Toll House Pie
- Blueberry Cream Cheese Pie
Bishop’s Chocolate Pie
Equipment
- 1 pie plate
Ingredients
Graham Cracker Crust (can also use a store-bought crust!)
- 8 graham cracker sheets (16 squares) or 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup salted butter melted
Chocolate Filling
- 2/3 cup chocolate milk
- One 3.4 ounce package instant chocolate pudding
- 2 cup vanilla ice cream melted
Topping & Garnish
- One 8 ounce tub whipped topping
- Chocolate curls or mini chocolate chips optional
Instructions
Make the Graham Cracker Crust
- Preheat oven to 350°F.
- Place the graham cracker sheets, sugar and melted butter into a food processor.
- Blend until the graham crackers are in small crumbs.
- Dump into a pie plate and press into the bottom and up the sides of the pan.
- Bake for 6-8 minutes or until light golden brown.
- Let cool completely.
Make the Filling
- Whisk together the chocolate milk and pudding mix.
- Pour the melted ice cream into the pudding and whisk together.
- Pour into the cooled pie crust.
- Refrigerate for 4 hours or until completely set.
- Spread the whipped topping over the pudding mixture and garnish with chocolate curls or mini chips, if desired.
