Easy Chocolate Pudding Pie

During finals, Emily and I craved chocolate pudding. We couldn't get enough of it and couldn't make it fast enough. So we decided to make this pie with our pudding so it would last longer and we would be more satisfied. This pie is so simple to make, yet tastes so decadent with the homemade whipped topping and graham cracker crust. For the crust, use the same recipe as our lemon pie recipe.

Ingredients:

Graham cracker crust (from lemon pie recipe)

Large 8-ounce package (or 2 small 3.9-ounce packages) 5-minute chocolate pudding mix

2 1/2 cups cold milk

Homemade whipped topping (recipe below)

1. After following the graham cracker crust recipe, refrigerate prepared crust for 1 hour.

2. Prepare packet of chocolate pudding mix with cold milk. (We used fat free milk to lighten up our pudding.) Whisk pudding mix and milk for 2 minutes, then immediately spoon the mixture into the pie crust. Evenly spread pudding into crust and refrigerate for an additional 1 hour.

3. While pie is setting in the refrigerator, prepare the homemade whipped topping as follows.

Ingredients:

1 pint heavy whipping cream

1 1/2 tablespoons granulated sugar

1 teaspoon vanilla extract

4. With a hand mixer, beat heavy whipping cream in a medium bowl for about 2 minutes, or until stiff peaks form.

5. Once cream is stiff, add sugar and vanilla and beat for an additional 15 seconds, or until well incorporated. (Don't over beat or mixture will turn into a buttery texture.)

6. Refrigerate whipped topping until pie is set and ready to serve.

7. Before serving pie, remove it from the fridge and let it sit at room temperature for about 10 minutes so crust will easily remove from the pan.

8. Serve pie with about 2 tablespoons whipped topping per slice. Enjoy this simple, creamy chocolate pudding pie!