CHOCOLATE MILK PIE RECIPES

Steps:

• In preparation, take the oreo pie crust out of its packaging so that it’s out and ready. The pie crust is very crumbly, so handle it with care and make sure to leave it inside the foil plate it comes in.
• Next up, take a mixing bowl and add in the two cups of Half and Half. You can then add the two packs of instant chocolate pudding in with it and mix it all together for around 2 minutes. You can use a whisk for this.
• Before moving on to the next step, we recommend you place the mixing bowl in the refrigerator for around five minutes. This will cause the mixture to thicken up a little, for an even better result!
• Now you can take half of the mixture, and place it inside the oreo pie crust. Use a spatula to spread and even it out.
• Next, take the pack of Cool Whip and mix half of it with the remaining half of the mixture in the bowl. After it has been mixed, use it as the second layer of the cake by spreading it on with the spatula.
• For the final third layer, simply take the remaining half of the Cool Whip and use the spatula to spread it on top evenly. As it’s the last layer, you can get creative and use different motions to spread it into a shape or to add spikes.
• With all the layers complete, all that’s left is to decorate! Using a vegetable peeler, shave off parts of the chocolate bar. You can place them on the cake as you choose, and arrange them in a way that looks good on the cake. Get as creative as you want with this step!
• As an optional step, you can add even more decoration by using chocolate dust or other chocolate bits and pieces.
• Just like that, the no bake chocolate dessert is finished! Let it rest in the refrigerator for 4 hours before eating, and serve it cold!

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.