Chocolate Pudding Pie

Ingredients

• 1 (5 ounce) package Jell-O Cook & Serve Chocolate Pudding & Pie Filling
• 1 ounce unsweetened Baker’s Chocolate
• 3 cups milk (I used 1%, but 2% or whole milk will also work well)
• 1 prepared graham cracker crust (a store-bought crust is perfectly fine, but a homemade crust is easy and extra special!)
• Whipped cream or Cool Whip for serving

For a homemade Graham Cracker Crust:

• 12 full-size graham crackers crushed or processed into fine crumbs
• ¼ cup sugar
• 6 tablespoons butter melted

For a Homemade Graham Cracker Crust:

1. If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter. Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired.
2. Press crumbs into a pie dish and bake at 375 degrees for 8-10 minutes, or until golden brown.
3. Allow pie crust to cool.

For the Pie Filling:

1. Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan.
2. Bring to a full boil on medium heat, stirring constantly with a whisk. Make sure that all of the chocolate is completely melted and incorporated into the pudding. The mixture should be completely smooth.
3. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes, whisking regularly so that the filling stays nice and smooth.
4. After about 5 minutes, the filling should have thickened nicely. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.
5. Refrigerate the pie for at least 3 hours, or until set. Slice and serve with whipped cream or Cool Whip on top.