Chocolate Cream Pie




  • 1 (9-inch) frozen ready-to-bake deep-dish pie shell
  • 1 (4-serving size) package instant chocolate pudding and pie filling
  • 1 3/4 cups milk
  • 1 (.25 ounces) envelope unflavored gelatin
  • 3 tablespoons hot water
  • 1 cup heavy cream
  • 2 tablespoons sugar
  1. Bake pie shell according to package directions. In a medium-sized bowl, combine pudding mix and milk; mix well.
  2. In a small bowl, combine gelatin and water and beat with a fork until completely dissolved. Add to pudding mixture; mix well. Pour into pie shell and refrigerate 2 hours or until pie is firm.
  3. In a medium-sized bowl, with an electric beater on medium speed, beat cream and sugar 2 to 4 minutes, until stiff peaks form. Spread whipped cream over firm pie. Serve immediately or cover and chill until ready to serve.

Heavy cream whips up best if made in a chilled bowl with chilled beaters. So if you can, put the bowl and beaters in the refrigerator for about a half-hour before whipping.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach