Katie Elizabeth's chocolate pie recipe

First of all, do you read Katie’s blog?

If not, you should. I LOVE her. (And not just because we are both remodeling our houses and trying to convince our husbands to go to Europe… although it helps to have someone who GETS it for sure!) My husband, as I have noted, is particular. He loves chocolate pie, but only his brother’s chocolate pie. I don’t have that recipe, but when I saw Katie post her recipe for chocolate pie, I decided I was going to make it and see what happened.

First of all. This pie is all kinds of chocolate goodness. Second of all, it’s layers upon layers of chocolate goodness. Third of all, it’s EASY. No baking, no slicing, no dicing, no way to mess it up!

I just told you what to make for Valentine’s Day (which is coming). You can thank us all later.

Because even my husband thought this pie was the BEST ever. (High praise. High praise.) So, without further adieu, I present Katie Elizabeth’s chocolate pie recipe!!

Katie Elizabeth’s chocolate pie recipe

Recipe Type: Dessert

Author: Sara

Prep time: 15 mins

Total time: 15 mins

Ingredients

3 oz Baker’s Semi-Sweet Chocolate
1/4 cup sweetened condensed milk
1 Oreo pie crust (store bought – I used graham cracker because Oreo was sold out – still good!)
2 packages of Jello Chocolate Instant Pudding (the 3.9 oz boxes)
2 cups cold milk
1 8 oz tub of Cool Whip whipped topping (thawed out)

Instructions

Melt Baker’s Semi-Sweet chocolate in the microwave. I used a glass measuring cup and did it in 15 second increments so I didn’t burn the chocolate. It took me about 3 minutes… but your time will probably vary.
In a mixing bowl, mix together melted chocolate and condensed milk. Pour into crust.
Beat pudding mixes and milk with whisk for 2 minutes or until well combined. Use a strong whisk and know that your arm will get tired. It gets thick. That’s okay.
Spoon 1-1/2 cups into pie crust on top of chocolate/condensed milk mixture.
Stir half the Cool Whip into remaining pudding mixture and spread over crust.
Top with remaining Cool Whip. Refrigerate at least 3 hours before serving.