Chocolate Amaretto Pudding Pie

• 1 1/2 cup granulated sugar
• 1/2 cup cocoa
• 1/2 cup cornstarch
• 4 cup milk
• 1/2 cup amaretto
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cup heavy cream
• 6 tbsp confectioners sugar
• 1 tsp amaretto
• 1/4 tsp pure vanilla extract
• 2 graham cracker pie crust (9inch)

1. In a mixing bowl combine granulated sugar, cocoa and cornstarch (sifting cocoa and cornstarch to remove any clumps) set aside.
2. In a large saucepan combine the milk and amaretto.Cook over medium heat until hot but not boiling.
3. Whisk the cocoa mixture into the saucepan constantly whisking.
4. Bring mixture to a boil and cook for one minute.
5. Remove pudding from heat and add the vanilla.Mix to combine
6. Pour pudding into the two pie shells.
7. Cover the pies with plastic wrap (this prevents a film from forming).
8. Refrigerate pies for at least two hours.
9. When you refrigerate the pies, place a mixing bowl and whisk in freezer.
10. I use an electric mixer so I put the beaters into freezer.This is for the next step.
11. For the whipped topping, a few minutes before serving remove bowl and whisk/beaters from freezer.
12. Place heavy cream in bowl and whisk/beat adding confectioner sugar one tablespoon at a time finishing with the teaspoon of amaretto and 1/4 teaspoon vanilla.Beat until soft peaks form.
13. Slice pie add a dollop of cream and enjoy!

sugar, cocoa, cornstarch, milk, amaretto, vanilla, heavy cream, confectioners sugar, vanilla, graham cracker pie crust

Taken from cookpad.com/us/recipes/349238-chocolate-amaretto-pudding-pie (may not work)