chocolate cream pie / homemade pie crust

Chocolate Cream Pie

2 3 1/8 pkgs of chocolate instant pudding (any brand)
Jiffy pie crust mix, or preformed pie crust from dairy case or recipe for pie crust bellow
1-10” or 12” pie plate
2 cps heavy of whipping cream
Cool Whip or Redi Whip can be substituted


Pie crust
¼ 21/2 cps white flour
1 tbsp sugar
¼ cp cold butter, broken into pieces
5 tbsp cold vegetable shortening
4 tbsp. ice water

Mix flour and sugar well. Add chilled butter pieces and chilled shortening. Cut them together with butter knife. Don’t overmix.
Add ice water. Mix until dough holds together. Place dough on lightly floured surface. Knead together into round discs, then place in zip lock bag or saran wrap. Put in refrigerator for 1 hr. The secret to a successful pastry is to make sure it is cold when preparing it. After the hr in refrigerator roll out on lightly floured surface. Place Line 10” or12” pie plate with crust and bake at a 350 degrees preheated oven for 10-15 minutes. The higher your sea level is the longer it takes Follow same directions to bake Jiffy Pie Crust mix
While the crust is in the oven cooling, if using real cream, wet then chill bowls and beaters in freezer.
In another bowl make filling using pudding and recipe for pie filling in the side of the package. It usually says use two packages but reduce the milk to 2/3/4 instead of 4 cups so the pudding will hold form in the pie plate. While crust is still cooling, beat cream. Pour pudding into pie crust. follow by cream Redi Whip or Cool Whip. Chill for 1 hr.