When I was first married my friend, Jennifer, made a delicious Mint Chocolate Cream Pie for one of our get togethers. I raved to her how creamy and delicious I thought it was and she just brushed it aside and said, “It’s only a pudding mix from a box!” When I got the recipe from her I was surprised to find that it used evaporated milk instead of regular milk. That was the secret ingredient! I know that you can make a cream pie completely from scratch (and most foodies would), but I can’t resist how easy and yummy this one is. I switched it up and removed the mint and added a cream cheese layer…hellllloooo!
Chocolate Cream Pie
1 graham cracker crust
3 TBSP sugar
4 oz cream cheese (softened)
1 TBSP milk
2 3/4 cup Cool Whip or whipped cream (divided)
1 (5.9 oz) chocolate instant pudding mix
1 (12 oz) evaporated milk (about 1 3/4 cups)
Beat together sugar, cream cheese and milk. Once smooth fold in 3/4 cup Cool Whip or whipped cream. Pour onto the bottom of the crust and chill for 1/2 hour. Whisk together chocolate pudding and evaporated milk for 2 minutes. Pour over cream cheese layer and spread out evenly. Chill for 1/2 hour. Spread 2 cups of Cool Whip or whipped cream over the top and sprinkle with chocolate chips. Chill for 1 hour and serve.
*This pie could easily be frozen for up to 2 weeks and slightly thawed before serving.