Layered Chocolate Pudding Pie

    When it comes to chocolate and desserts - you can 'hit the easy button' with an easy creation that still brings flavor to the table.  This satisfying chocolate pie does just that - so easy to make and easier to eat!  You can make your own graham cracker crust or whipped cream or use a store bought - it all works out great in this recipe! ~Enjoy! Diane

Chocolate Pudding Pie  
 
Ingredients

• 1 (9 oz.) 10 inch Pre-Made Graham Cracker Crust **or homemade - see below
• 2 boxes (3.9 oz) of Jell-O instant chocolate Pudding
• 1 (8 oz.) container of Cool-Whip, thawed **or homemade - see below
• 2 cups 2% milk

Instructions

• Prepare the crust according to package directions by baking it for a short period of time. Allow the crust to cool completely.
• Combine the pudding mixes and the milk and whisk it vigorously for two minutes, taking care to eliminate any lumps. (pudding will be thick) Allow the pudding to sit for an about two minutes.
• Spread 1 -1/2 Cups pudding onto bottom of crust. Stir/Fold in half the Cool Whip into remaining pudding, and spread over first pudding layer in crust.
• Cover the pie and place the pie in the refrigerator for at least 2 1/2 hours.
• Approximately 30 minutes before serving the pie, stir the remaining Cool Whip until it is nice and creamy.
• Place remaining Cool Whip on top of the chocolate pie and spread it around evenly. Place the pie back in the refrigerator for an additional 30 minutes before serving   ~Enjoy.

Homemade Graham Cracker Crust:

Ingredients:

• 1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
• 6 Tablespoons unsalted butter, melted
• 1/3 cup granulated sugar

Directions:

• If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.
• Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 - 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. The crust will be thick.
• For Baked desserts, pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at 300°F
• For No-Bake desserts, pre-bake this crust at 350 for 7 minutes and chill the crust for 2 hours before using in your recipe.

Homemade Whipped Cream 

Ingredients

• 4 tablespoons sugar
• 2  cup heavy whipping cream

Directions

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.