chocolate cream pie

By sleepy-writer

Ingredients

• 1 single crust pie crust, homemade or store bought is fine
• 1 - 5.9 oz. or 2 - 3.9 oz. instant chocolate pudding boxes
• 2-1/2 or 2 -3/4 cup whole milk, depending on what size pudding box you use
• real whipping cream, whipped & sweetened

Preparation

Step 1

You will need to blind bake your crust. This is the method of cooking a crust without a filling.

Preheat oven to 425 degrees.

On a piece of parchment paper on the counter spread a slight amount of flour and roll out your pie crust to about 1/2 – 1 inch larger than your dish; the extra is for crimping. The easiest way to get an even(ish) circle is to always roll from the center outward and keep turning the crust to keep it even.

Place the pie crust into a 9 inch pie dish and crimp the edges into a fluted edge and dock the pie (prick with a fork a few times) to keep it from puffing up.
Place a piece of parchment inside the pie crust and fill with pie weights, dry beans, or dry rice and bake for 25 minutes. Remove the parchment, being very careful not to burn yourself on the hot pie weights and place the parchment (still filled) on a towel on the counter to cool. Return the pie shell to the oven and continue cooking for 2-4 minutes to finish the bottom of the crust.

Set the crust on the counter and cool completely, about 1 hour.

In a medium bowl whisk the pudding and milk according to the package directions and pour into your prepared crust.

Pudding pies get what I call a skin (thick film) on them if not covered with plastic wrap so once the pie shell is filled place a piece of plastic wrap directly on the filling and smooth around until the whole filling is covered with the plastic wrap.

Refrigerate the pie for at least 2 hours before serving. Then remove the plastic wrap and serve.
The best way to serve this pie is with a topping of fresh sweetened whipping cream.

Enjoy!

Serves - 1 9" pie