Fabulous Food Friday #140 {Chocolate Cream Pie}

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
Printable Version

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)
chocolate chips

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.  

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