Rich, creamy and chocolaty, this French silk pie is a semi-homemade take on the original. Makes pie lovers out of my family members that insist that they “don’t like pie.”
1. Blind bake pie shell according to recipe or package directions. Allow to cool for 10 minutes.
2. While pie shell is cooling, prepare pudding in a saucepan using the milk, according to package directions for pudding, not pie. When the pudding is nice and thick, turn off the heat.
3. Pour the pudding into the slightly cooled pie shell. Allow to cool on a wire rack, until the steam stops billowing from the top. Once the pie stops steaming, put it (uncovered) in the refrigerator to chill for 2 hours.
4. After two hours, whip the cream and powdered sugar with a mixer on high speed, until fluffy.
5. Spread the whipped cream on top of and to the very edges of the top of the pie.
6. Shave the Hershey bar over the top of the pie with a vegetable peeler, making long curls.
7. Serve immediately, or cover and refrigerate until serving.
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Excellent pie. I made the two large boxes of pudding and had a ton of pudding, so much I ended up making two pies. I wonder if the recipe should say one large box or two small? Anyway it was delicious and who complains about more pie? Thanks for the recipe.
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