Chocolate Cream Pie
- SERVES
- 6
- CHILL TIME
- 2 Hr
We've heard that chocolate cream pie is one of the favorite pies in this country, next to apple and pumpkin. It might become the #1 favorite when this recipe gets around!
What You'll Need
- 1 (9-inch) frozen ready-to-bake deep-dish pie shell
- 1 (4-serving size) package instant chocolate pudding and pie filling
- 1 3/4 cup milk
- 1 (.25 ounces) envelope unflavored gelatin
- 3 tablespoon hot water
- 1 cup heavy cream
- 2 tablespoon sugar
What to Do
-
Bake pie shell according to package directions. In a medium-sized bowl, combine pudding mix and milk; mix well.
-
In a small bowl, combine gelatin and water and beat with a fork until completely dissolved. Add to pudding mixture; mix well. Pour into pie shell and refrigerate 2 hours or until pie is firm.
- In a medium-sized bowl, with an electric beater on medium speed, beat cream and sugar 2 to 4 minutes, until stiff peaks form. Spread whipped cream over firm pie. Serve immediately or cover and chill until ready to serve.
Notes
Heavy cream whips up best if made in a chilled bowl with chilled beaters. So if you can, put the bowl and beaters in the refrigerator for about a half-hour before whipping.