Chocolate Cream Pie

In one of the bakeries I worked in, we would make these chocolate cream pies.  They were so fast & tasted great!  It is seriously one of the quickest pies to throw together, especially if you buy a store made crust.  I love all things chocolate, so this pie gets gobbled up real quick!

Chocolate Cream Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 frozen pie crust
• 1 (5.85oz -Family Size) Instant Chocolate Pudding & Pie Mix
• 1 1/2 cups COLD skim milk (You are basically going to be using half the amount of the pudding directions, or a cup less than the pie filling directions, it should thicken quickly)
• 1/2 (8oz) tub light cool whip, plus extra for topping
• Chocolate Bar, for shavings on top (decoration)

1. Bake pie crust according to directions on package (Mine said to thaw slightly at room temperature, poke holes in crust with a fork & bake at 400*F for 10-12 minutes.) Let cool.
2. In a bowl, combine chocolate pudding & milk.  Let sit for 3-5 minutes in the refrigerator.
3. Fold cool whip into the chocolate pudding, until no streaks appear.  Scoop into pie crust & smooth over evenly.  
4. Top with extra cool whip & chocolate shavings (using a vegetable peeler & a high quality chocolate bar to create chocolate shavings.  I only had a hershey's bar on hand, so my shavings aren't so nice, but they will be if you use something like a Lindt chocolate bar.)

*You should be able to serve almost immediately.  If you want to, you can refrigerate it for 30min-1hour before serving, but the filling should be thick enough that it doesn't need that time to set up.  Enjoy!

In one of the bakeries I worked in, we would make these chocolate cream pies.  They were so fast & tasted great!  It is seriously one of the quickest pies to throw together, especially if you buy a store made crust.  I love all things chocolate, so this pie gets gobbled up real quick!

Chocolate Cream Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 frozen pie crust
• 1 (5.85oz -Family Size) Instant Chocolate Pudding & Pie Mix
• 1 1/2 cups COLD skim milk (You are basically going to be using half the amount of the pudding directions, or a cup less than the pie filling directions, it should thicken quickly)
• 1/2 (8oz) tub light cool whip, plus extra for topping
• Chocolate Bar, for shavings on top (decoration)

1. Bake pie crust according to directions on package (Mine said to thaw slightly at room temperature, poke holes in crust with a fork & bake at 400*F for 10-12 minutes.) Let cool.
2. In a bowl, combine chocolate pudding & milk.  Let sit for 3-5 minutes in the refrigerator.
3. Fold cool whip into the chocolate pudding, until no streaks appear.  Scoop into pie crust & smooth over evenly.  
4. Top with extra cool whip & chocolate shavings (using a vegetable peeler & a high quality chocolate bar to create chocolate shavings.  I only had a hershey's bar on hand, so my shavings aren't so nice, but they will be if you use something like a Lindt chocolate bar.)

*You should be able to serve almost immediately.  If you want to, you can refrigerate it for 30min-1hour before serving, but the filling should be thick enough that it doesn't need that time to set up.  Enjoy!