Ingredients
1⅓cupsflour
2unsalted butter sticks,softened
1cupsugar
⅓cupwhole milk
1tbspvanilla extract
½tspkosher salt
1cupmini chocolate chips
1⅔cupswhole milk
¼cupdark cocoa powder
3.4ozInstant Chocolate Pudding Mix
2cupswhipped cream,or cool whip
Preparation
Preheat the oven to 350 degrees F.
Spread the flour over the baking sheet, then bake for 5 minutes. Cool completely.
To a stand mixer, add the butter and sugar, then beat for about 1 to 2 minutes until light and fluffy. Add in the milk and vanilla extract until combined, then add in the flour, salt and mini chocolate chips until fully incorporated.
Spread the crust into a deep-dish pie plate, then press up the sides, then let chill in the refrigerator.
Whisk the 1⅔ cup of whole milk with the cocoa powder and instant pudding mix until smooth. Let sit for 5 minutes.
Fold in the whipped cream, then spread it into the pie plate. Freeze the pie for 2 hours.
Serve chilled, and enjoy!
