Chocolate Pie Recipe

This recipe was given to me by Kendall’s Aunt Cyndi (who was actually flattered that I wanted to use it for a post). About nine years ago Cyndi gave me this recipe, lovingly written out on a card and attached to a wire whisk (she knew I probably didn’t own one).

You see, this chocolate pie happens to be a favorite of Kendall’s and she thought perhaps I would like to have it. It was a very sweet gift and gesture. Unfortunately for Kendall, it didn’t entice me to find my domestic streak… I’ve only made it a few times. This probably speaks volumes about my abhorrence for cooking/baking since it really is a very easy recipe. (Heck, you don’t even have to bake it.) It’s also pretty tasty. I hope you enjoy!

Double Layer Chocolate Pie

Ingredients:

4 oz Philly cream cheese (softened – microwave 10-15 seconds)
1 tbsp milk or half & half
1 tbsp sugar
1 12 oz tub of cool whip (thawed)
1 6 oz prepared chocolate flavored pie crust
1 ½ cup milk or half & half
2 4 oz packages instant chocolate pudding

Directions:

Mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 ½ cups whipped topping. Spread on bottom of pie crust. Pour 1 ½ cups milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be think). Stir in 2 cups of whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Serve with cool whip on top.