The Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup granulated sugar
6 tbsp butter, melted
My favorite appliance for the graham cracker crust is my food processor.
Place the crackers in the processing bowl and with a few pulses of the blade, you have perfect crumbs.
Add sugar and pulse a couple more times to blend thoroughly.
With the processor running, slowly pour the melted butter in through the feeding tube.
Press the crumb mixture into a 9" pie pan.
Bake at 375 degrees for 7 minutes.
The Chocolate Pudding Pie Filling
1 pkg. (5 oz) Cook and Serve Chocolate Pudding
2 1/2 cups milk
Place egg in saucepan. Add milk.
Whisk this together thoroughly.
Add package of chocolate pudding and pie filling.
Cook over medium heat, stirring constantly.
Be careful not to scorch your pudding.
When the pudding bubbles and thickens, remove from the heat and allow to cool slightly.
Spread into cooled crust.
The Whipped Topping
Prepare whipped cream or use a prepared whipped topping.
Add a dollop to each individual serving or
"frost" your entire pie.
This is perfect for summer,
as you need to have the oven on for just a short time.
This, by the way, is my hubby's all time favorite dessert!