2 1/2 cups flour
2 tablespoons sugar
1 teaspoon sea salt
1 cup (2 sticks) cold butter
10-12 tablespoons cold water
4 or 6 ounce box of chocolate pudding
1 cup heavy cream
2 tablespoons confectioners sugar
1 ounce chocolate
Combine dry ingredients in a processor and pulse a few times. Add butter in small pieces (1/2 tablespoon) at a time then add cold water, pulsate for no more then 1 minute. Knead on floured board a few minutes cut in half and wrap in plastic wrap, makes two crusts. Let rest in refrigerator for 1 hour remove and let sit on board for 15 minutes. Sprinkle flour on board and roll out to fit pie dish, poke fork holes into bottom and sides of crust to eliminate air bubbles. Bake 375 degrees for about 12-15 minutes, till golden brown. Cool pie on rack.
Filling: Make pudding according to directions. Fill cooled pie shell and let rest for 15 minutes then put in refrigerator for at least 2 hours. I like the pudding you cook on the stove. Or you could make your own pudding!
Whip Cream: Beat heavy cream in an electric mixer on high speed add confectioners sugar a little at a time whip till soft peaks form. Using a pastry bag decorate your pie with the whip cream or scoop on with spoon. Shave your favorite chocolate on top. Serves 8
OK, I admit, I am a chocoholic! You will see that in the future, no doubt! Chocolate cream pie is so creamy, smooth and refreshing it is truly a comfort food anytime of the year. This pie is always a crowd pleaser at my house, and our biggest fan is Michael, our sons, favorite. I love dessert but they don't hang around to long in our home! Chocolate cream pie is an American dessert but if you add Galliano (a sweet herbal liquor) and minus the whip cream you will have an Italian cream pie.