Chocolate Cream Pie

My step mom is a great cook.

She's a southern gal and so most of her recipes sound a bit like Paula Deen.

And I like it that way.

Every now and then, she would stand at the stove stirring a pot for what seemed like FOR-E-VER while my brothers, sister and I would hover around the kitchen salivating.

We knew what was in that pot.

Chocolate Cream Pie

Ingredients:

1 pie shell {I use the western family 2 pack in the refrigerated section}
1 large box chocolate fudge COOK AND SERVE pudding {if you use instant, its not NEARLY as good}
3 cups milk
1 tub Cool Whip
1 bag milk chocolate chips
1 Hershey milk chocolate bar, frozen

Roll out pie crust into deep dish pie plate {if you use a shallower one, you'll have leftover filling} and bake according to directions on the box {450 degrees for 10 minutes is perfect}. Allow pie shell to cool completely. In a saucepan, mix 3 cups 2% milk with pudding mix. Bring to a boil over medium heat stirring constantly {this part sucks and takes awhile}. Before pudding is at a full boil, slowly add chocolate chips a little at time making sure they're melted before adding the next round. If you add them all at once it turns into a gloopy mess. Once chocolate chips are all added and melted, continue stirring until at a full boil. Remove from heat. Mix half the tub of Cool Whip into the pudding mixture and pour into the cooled pie shell. Chill in the fridge for 3 hours.

After 3 hours, spread remaining 1/2 tub of Cool Whip on top of pie. Using a potato peeler, shave the Hershey bar into chocolate curls over the pie {this makes it look purty}.

Place a generous slice in a plate and dig in. Shovels preferred.

♥ K8
p.s. I've given up on photos for now, our camera is being dumb and my phone takes bad pictures.