Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 ounces semisweet chocolate, chopped

  3. 1/4 cup canned sweetened condensed milk

  4. 6 ounce prepared chocolate crumb pie crust

  5. 1/2 cup chopped pecans, toasted

  6. 2 cups milk

  7. 2 packages 4 serving size chocolate instant pudding and pie filling mix

  8. 8 ounce tub whipped topping, divided

Instructions Jump to Ingredients ↑

  1. Place the chocolate in the top of a double boiler over simmering water. Stir frequently until the chocolate is melted and smooth. Stir in the condensed milk until well blended. Pour the chocolate mixture into the pie crust. Sprinkle the pecans over the top. Combine the milk and pudding mixes in a large bowl and whisk 2 minutes until well blended. Spoon 1 1/2 cups of the pudding over the pecans and spread evenly. Add 1/2 of the whipped topping to the remaining pudding and whisk until well combined. Spread evenly over the top of the pudding layer. Spread the remaining whipped topping evenly over the top. Refrigerate the pie 3 hours before serving.


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