You may use any pie shell you like, graham cracker crust or store bout or whatever. If you would like to learn how to make flaky, tender and tasty pie crust, see my Chicken Pot Pie Instructable.
5 oz. pkg. “Cooked” style Chocolate Pudding
3 cups milk
2 pkgs. Knox unflavored gelatin
½ cup Water
16 oz. Whip topping (of your choice, thawed)
Pie pan with ready crust in it.
Chocolate bar, grated
If you make your crust, or bought an unbaked one, using a fork, prick the bottom and side of the crust so that it is covered with pricks. This keeps the crust from forming big bubbles while it bakes. Bake it in a preheated 425Ì oven, for 12minutes. Let it cool.
Pour ½ cup water in a small bowl. Add the two pkgs. of Knox gelatin in the water to soften.
Mix, pudding mix, milk and Knox gelatin, in the sauce pan. Follow cooking directions on the Pudding box.
Once the pudding has reached a boil, remove it from the heat and pour it into a bowl. If left uncovered, most cooked puddings create a “skin” on top as it cools. We do not want this skin, so place a sheet of plastic wrap over the pudding, making it come directly in contact with the pudding. Place the bowl of pudding, in the fridge and let it chill.
Once it is cold, remove the plastic wrap from the pudding and throw it away. Put the pudding and whipped topping in a mixing bowl. Using a mixer, beat the cold pudding, with the whipped topping, until it is light and fluffy.
Place the filling into the pie crust shell. Sprinkle with the grated chocolate bar.
Keep refrigerated until served. As I was growing up, I thought that this was the only way, Chocolate Cream Pie was made. My Hubby, who doesn't like "PIE" likes this one. It light a creamy and if you want a deeper chocolate taste, make it with dark chocolate pudding. If you put it in a 8" pie shell (instead of 10" like this one), it will be taller and more majestic. Enjoy!