GRAHAM CRACKER CRUST CHOCOLATE PUDDING PIE RECIPES

Steps:

• Spray a 9" pie plate with cooking spray. In a medium bowl, stir together all crust ingredients until fully combined. (Mixture should be coarse and sandy.) Press mixture into prepared pie dish and refrigerate. In a medium sauce pan over low heat, combine milk and chocolate. Whisk occasionally, until chocolate is fully melted. Meanwhile, in a large bowl, whisk egg yolks and brown sugar until lightened in color and ribbons begin to form, about 3 minutes. Add cornstarch, espresso powder, and salt and beat until combined. Slowly whisk the milk mixture into bowl with egg yolks, whisking constantly until smooth. Return mixture to sauce pan and cook over medium heat, whisking occasionally, until mixture thickens and bubbles begin to form around the edges of the pan, 6 to 8 minutes. Remove from heat and whisk until smooth, then transfer filling into the prepared crust. Press a piece of plastic wrap onto the surface of the pudding and refrigerate until firm, at least 3 hours. When ready to serve, make whipped cream: combine heavy cream, powdered sugar, and salt in a large bowl and beat until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream and garnish with chocolate curls.

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; top evenly with chocolate morsels.
• Cover; refrigerate 6 hours or until set. Cut into 8 slices to serve. Top with additional Reddi-wip, if desired.