Easy Creamy Chocolatey Pie

Easy and creamy with just the right amount of chocolate, this family style pie makes for a wonderful frozen dessert!     

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So if it’s a frozen pie why does it look a little soft? Glad you asked! :)

Because that’s the way everyone in my family loves to eat it, myself included. Just being honest.

This pie is one of those pies that might seem vaguely familiar because we’ve all seen many recipes for various cream pies all over the place.

I assure you this one is my own combo, and every single time I make it the kids devour it! Okay, everyone does.

Sometimes I even make it with a chocolate crust, also very good. For some reason this seems to taste so much better in the Summer.

Easy Creamy Chocolatey Pie – so simple, so good!

Okay, let me show you how to put this pie together.

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First just let me say my Easy Creamy Chocolatey Pie freezes up very well!

How soft you let the pie get when it’s served is up to you. After we slice and plate the pie, we like to let our pie warm up at room temp a bit.

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Now that I think about it I probably should have photographed the pie right away. But this is how we love to eat it! Just a little soft…

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This recipe can certainly be used as a template for numerous variations, depending on the pudding mix, candy bar and pie crust used. :)

Easy Creamy Chocolatey Pie

Easy and creamy with just the right amount of chocolate, this family style pie makes for a wonderful frozen dessert!     

ingredients:                                                      ECCP_300

1 1/2 cups whole milk

1 package (3.4 ounces) instant vanilla pudding mix

4 chocolate candy bars with almonds (1.45 ounces each), chopped

1 Zero candy bar (1.85 ounces), chopped

1 carton (8 ounces) frozen whipped topping thawed, divided

1 package store bought pie crust to make 1 – 9-inch pie crust

directions:

1. Prepare one pie crust according to instructions on package. Reserve other pie crust for another use. Allow baked pie crust to cool completely.

2. In a large bowl, whisk whole milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 3/4 of the chopped candy. Fold in 2 cups whipped topping. Transfer to crust.

3. Spread remaining whipped topping over top, or decorate however you desire. Sprinkle with remaining candy, and the little shavings from the cutting board. Cover and freeze for at least 4 hours until firm.

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