You will know I'm a true Midwesterner when I tell you that I used to request this pie every year for my birthday when I was growing up.
This pie is not fancy. It is nowhere near gourmet. Let's be real — two of it's ingredients are Cool Whip and pudding packets. No artisan dark chocolate or hand-whipped toppings here.
But it's damn good. And whomever you feed it to will love you and it will be devoured. Sorry, no seconds unless you make this pie just for yourself, which I don't think is a bad idea, really.
So, for one night, forget your organic ingredients, your slow-roasted cacao beans and your soy-based creams and indulge in some whole-fat, store-bought ingredient love. I promise you it will be well worth it.
- 8 graham crackers, crushed
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 large box instant chocolate pudding
- 1 large box instant vanilla pudding
- 2 cups milk
- 1/2 gallon ice cream — chocolate or vanilla is fine, or get creative with chocolate chip or mint
- Cool Whip
- chocolate bar, for garnish
- Preheat oven to 350°F.
- Mix together crushed graham crackers, sugar and butter in a medium bowl.
- Grease a 9-inch glass pie plate and press the graham cracker mixture into the bottom of the plate and up the sides of the dish.
- Bake crust for 5-8 minutes and set aside to cool. Turn oven off.
- Once the crust is completely cooled, mix pudding and milk together. Start with half of the ice cream and incorporate, and continue to add until achieving a desired consistency. Pour into a crust and place in the refrigerator.
- Let pie sit overnight, or about 8 hours. Once ready to serve, top with Cool Whip and shave a chocolate bar over the topping for garnish. Slice and serve cold.
Photos and text by © Katie Currid