Chocolate Cream Pie

The type of recipes that I really enjoy are ones that are simple and delicious! With grocery prices flying sky high thanks to the increase in fuel, it is nice to know that there are still satisfying options out there for dessert that won't break the bank!



Here's what you'll need (in order of appearance):

1 frozen pie crust

1 small box of instant jell-o chocolate pudding

1 3/4 c. milk

8 fl. oz. (1 cup) heavy whipping cream

2 Tbsp. sugar

1 tsp. vanilla extract (imitation)

Bake pie crust according to the package directions for a pie crust without filling. While pie crust is cooling, make chocolate pudding according to the pie filling recipe on the side of the jell-o box. (All you have to do is whisk the pudding mix with 1 3/4 c. milk for 2 minutes in a small mixing bowl.)



Pour pudding mixture into pie crust and refrigerate for at least 1 hour to allow pudding to set. Now, notice how the instructions on the jell-o box instruct you to use a graham cracker crust. You can do this if you really want, but trust me, the traditional pie crust is soooo much better for this type of pie.



Getting hungry for pie yet? Well, too bad. You have to make the whipped topping first! Now if you are feeling lazy and want to sacrifice flavor, you can always go the easy route and use cool whip. But assuming you are feeling saucy, the homemade whipped cream is much more satisfying.

Begin by pouring the whipping cream into a medium bowl. Then whip that baby with a hand mixer until it has the consistency of whipped cream. Be careful not to underdo it or overdo it. If you underdo it, it will be somewhat runny. If you overdo it, it will be like country crock, so be careful!



Once you have your consistency to where you want it, add sugar and vanilla and mix with a spoon. Next, pour the whipped topping over the pie, spreading it out to the edges.



If you can't wait, then go ahead and dive in. Otherwise, place the pie back in the fridge until it's time for dessert! Cut the pie into slices and enjoy!



* serves 3-6