Chocolate Pudding Pie Inspired by the Chocolate Pudding Pie recipe on the back of the JELL-O Chocolate Pudding box. Homemade pudding filling recipe adapted from Smitten Kitchen (via Gourmet). Graham cracker crust recipe adapted from the back of the HONEYMAID Graham Cracker Crumbs box. Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes (plus 3 hours’ chilling time) Yield: 8 servings INGREDIENTS: Sprinkle-Flecked Graham Cracker Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup chocolate sprinkles, plus more for garnish 5 tablespoons unsalted butter, melted Chocolate Pudding Filling: 1/3 cup sugar 1/4 cup cornstarch 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 3 cups whole milk 4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped 1 teaspoon vanilla extract Whipped Cream: 1 cup chilled heavy cream 2 tablespoons sugar DIRECTIONS: Mix all of the graham cracker crust ingredients in a large bowl until well combined. Press the crust into the bottom and sides of a 9-inch springform pan. Chill the crust in the refrigerator for at least 1 hour before filling it. Meanwhile, prepare the filling. In a 2-quart heavy saucepan, whisk together the cornstarch, sugar, cocoa powder and salt. Gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly. The mixture will thicken. Continue boiling and whisking for 2 minutes. Remove the pot from the heat and whisk in the chocolate and vanilla until smooth. Pour the filling into the chilled crust and cover the surface with waxed paper to prevent a film from forming. Chill the pie until it’s cold and set, at least 2 hours. Just before serving, whip the cream and sugar with a hand mixer or whisk in a medium bowl until it holds soft peaks. Run a thin knife blade between the outer edge of the crust and the springform pan so it will release more easily. Spoon whipped cream over the top of the pie and garnish with chocolate sprinkles.