This easy chocolate mousse pie is made with instant chocolate pudding, whole milk, and cream. It's ready to eat in less than an hour!
In a large bowl, combine the pudding mix with the milk. Mix for one minute. Pudding will be thick. Add the heavy cream. Mix until light, about one minute.
Spread filling into chocolate pie crust. Chill for 30 minutes.
Top with whipped cream. Serve.
Store pie in the refridgerator for up to three days.
It's important to add the heavy cream after you've made the pudding. If you add the cream with the milk, the filling will be lumpy.
Don't whip the heavy cream before adding it to the filling.