Chocolate Pudding Pie: Silky Filling, Ready in 30 Min

Instructions:

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the texture of wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate using the bottom of a measuring cup.
2. Place the crust in the freezer for 10 minutes to set the fats and stabilize the structure.
3. In a chilled large glass mixing bowl, combine the cold whole milk, heavy whipping cream, vanilla extract, instant chocolate pudding mix and the Dutch-processed cocoa powder.
4. Whisk vigorously for 2 minutes until the mixture thickens and looks glossy.
5. Gently fold in 1 cup of the Cool Whip into the pudding mixture using a silicone spatula. Move in a circular motion, lifting from the bottom and folding over the top.
6. Pour the chocolate filling into the chilled crust and smooth the top with an offset spatula.
7. Spread the remaining 1 cup of Cool Whip over the top of the filling. You can go for a smooth finish or use the tip of your spatula to create artistic peaks that catch the light.
8. Refrigerate the pie for at least 4 hours to allow the proteins and fats to fully set for a clean slice.
9. When ready to serve, run a thin knife under hot water, wipe it dry, and make your first cut. The heat will glide through the chocolate like butter, giving you a clean, restaurant quality edge.