Chocolate Pudding Pie

For my Mom's family get-together this Labor Day, I brought along this pie. It was so popular, that it entirely disappeared. As you can see in the picture, Ava and Amanda loved it. Now, it looks like Amanda is wearing eye makeup, but it is just face paint from her panda costume that remained, despite the rest washing off during her build-your-own boat regatta at the Riverside Swim Club from earlier in the day. I suppose the remnant face paint gives us all a preview of Amanda as a teenager, which is not too far in the future.

This pie is so simple to make: just graham cracker crust and chocolate pudding. I made a homemade crust because it is so easy and tastes better. But you could use a store bought pie crust. The recipe calls for making the graham cracker pie crust, but also using some of the crushed graham cracker to create a layer within the pie. If you want, you can skip this graham cracker layer within the pie. As for the chocolate pudding, you could mix in some whipped cream into the pudding. I prefer to use the whipped cream on top of the pie. I did learn one important lesson: keep the pie in the freezer until just about ready to serve. This pie was out of the freezer too long and was more pudding than pie, but, delicious nonetheless.

Chocolate Pudding Pie 

• 1 1/2 graham cracker crust
• 2 boxes instant chocolate pudding
• 3 cups milk
• whipped cream for topping

Prepare the graham cracker pie crust, reserving some of the graham cracker mix. Refrigerate the crust for at least 30 minutes. Meanwhile mix the chocolate pudding mix with the milk until well-blended and refrigerate at least 15 minutes. Pour pudding into the pie crust until about half full. Sprinkle in the remaining graham cracker crust to form a layer. Pour in additional pudding until the pie is full. Freeze for at least 20 minutes, and keep in the freezer until just before you are ready to serve. Top with whipped cream. Enjoy!