Lazy French Silk Pie

• 1 whole 9-inch Pie Shell, Baked
• 2 boxes (Large 6-serving Size Box) Chocolate Cook & Serve Pudding
• 4 cups 2% Milk, Or Enough To Make Pudding According To Package Directions
• 8 ounces, fluid Heavy Whipping Cream
• 2 teaspoons Powdered Sugar
• 1/2 bars (1.5 Oz. Bar) Hershey's Chocolate Candy Bar

1. 1. Blind bake pie shell according to recipe or package directions. Allow to cool for 10 minutes.
2. 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. 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. 4. After two hours, whip the cream and powdered sugar with a mixer on high speed, until fluffy.
5. 5. Spread the whipped cream on top of and to the very edges of the top of the pie.
6. 6. Shave the Hershey bar over the top of the pie with a vegetable peeler, making long curls.
7. 7. Serve immediately, or cover and refrigerate until serving.

pie shell, milk, fluid heavy whipping cream, powdered sugar, bar

Taken from tastykitchen.com/recipes/desserts/lazy-french-silk-pie/ (may not work)