I asked people on Facebook what recipe they'd like to see me do next, given the option between this pie and apple hand-pies. They chose this, and oh am I ever glad they did.
So here's the recipe once again, now with my very own pictures and my own little notes added in.
Just after the pudding has thickened
Folding in the Whipped Cream
1. Make sure to pre-bake your pie shell before even thinking of starting the filling. Bake 5-10 mins, with pie beads or dried kidney beans on parchment paper in the crust. Trust me, you'll thank me if you do this first.
2. In a large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate.
3.Over medium heat, cook and stir rapidly until the chocolate melts and the mixture thickens. Once chocolate is melted you may have to let it cook for 30 seconds without stirring to let it naturally thicken.
4. Remove from heat; beat until smooth- small bubbles are fine, we just want to make sure that the melted chocolate and pudding mix are fully incorporated.
5.Cool on stove top for a few minutes, until it doesn't hurt to touch, then chill thoroughly in the fridge- just put the whole pot in the fridge to save on dishes.
6. Fold in whipped cream. Pour in prepared pastry shell. Chill for 4 hours in fridge or until set.