Mile-High Chocolate Cream Pie
This Rich Chocolate Treat Is A Cinch To Make But Will Taste Like You Spent An Afternoon Putting It Together. To Kick It Up A Notch, Top The Pie With Fun Additions Like Oreo Pieces, Toffee Bits, Chopped Andes Creme De Menthe Thins, Or Fresh Berries.
Ingredients
- 1 9″ Frozen Piecrust Shell
- 2 Cups Cold 1% Milk
- 2 3.4-Ounce Boxes Instant Chocolate Pudding
- 2 Cups Cold Heavy Cream
- 1 7-Ounce Can Whipped Cream Topping
Instructions
- Preheat Oven To 400°F.
- Unwrap Piecrust And Set On The Stovetop To Begin To Defrost While Oven Preheats.
- Use A Fork To Poke Holes Around The Surface Of The Crust.
- Bake Crust Until Lightly Browned, About 10 Minutes.
- Remove From The Oven And Place In The Freezer For 6–7 Minutes To Cool Down.
- While Crust Is Baking, Prepare Filling By Combining Milk And Pudding Mix With An Electric Hand Mixer On Low Speed Until Completely Smooth, About 2 Minutes.
- Add Heavy Cream And Beat On High Speed Until Mixture Becomes Thick, About 2 Minutes.
- Spoon Filling Into Cooled Piecrust, Top With A Dollop Of Whipped Cream, And Serve.
Nutritional Information
Calories: 493 kcal
