chocolate orange pie - Mallory Oniki

Ingredients

1 1/2 cups graham cracker crumbs about 12 sheets of graham crackers
1/4 cup brown sugar
6 tbsp melted butter
2 cups whole milk
2 3.9oz boxes of instant chocolate pudding
1 tbsp orange extract
2 cups heavy whipping cream
1/4 cup sugar
1 tsp orange zest + extra for serving
Terry chocolate orange optional

Instructions

Preheat oven to 350 F. Add graham cracker sheets to a food processor and pulse until smooth crumbs remain. You can also use a pre-made graham cracker crust and skip these first steps.
Add the graham cracker crumbs to a bowl and add brown sugar and melted butter. Stir and transfer to an 8 or 9 inch round baking dish. Press down using your hands or the back of a measuring cup. Make sure the bottom and edges are evenly covered. Bake for 9-10 minutes and let it cool completely.
If you are in a hurry, you can transfer the crust to the fridge so it will cool quickly.
In a large bowl, add the milk, instant chocolate pudding mixes, and orange extract to a bowl. Whisk until well combined. The mixture will be really thick. Set aside while we whip the cream.
Add the heavy cream, sugar, and orange zest to a large bowl. Whip using a stand mixer or hand mixer for 4-6 minutes, until soft peaks form. Add half of the whipped cream to the bowl with the chocolate pudding. Gently stir the mixture until the whipped cream is completely mixed in. The mixture will still be quite thick, but will be lighter and fluffier.
Transfer the pudding to the cooled graham cracker crust. Cover and transfer to the fridge for at least 3 hours, or overnight. Store the extra whipped cream in a separate bowl.
Right before serving, top the pie with the remaining whipped cream. Spread the whipped cream nearly to the edge of the pie. Top with orange zest. Use a vegetable peeler to shave off shavings of the Terry chocolate orange. Add them to the top of the pie. Enjoy!
If you have leftover pie, cover and keep in the fridge. The pie will stay good for 1-2 days.