What's For Dessert: Chocolate Amaretto Pudding Pie with Coconut Cream

Tonight I finished making the pudding pie I started last night. The final result was a bit messy (I probably should have let it chill for a bit after adding the coconut cream, but I couldn't help but dig in!), yet still quite delicious. I have to say it tastes a bit boozy (just how I like it!), so if you like a lighter kick, feel free to decrease the amount of amaretto (or other liqueur of your choice).

Chocolate Amaretto Pudding Pie (printer-friendly version)
makes one 9" pie

1 9" graham cracker crust (I used a Wholly Wholesome graham cracker crust)
1 4.5-oz box of chocolate pudding mix (I used Dr. Oetker's organic chocolate pudding)
1 3/4 cups organic skim milk
1/4 cup amaretto liqueur
1 teaspoon vanilla extract

1. Combine the chocolate pudding mix, skim milk, amaretto, and vanilla in a medium-sized saucepan. Heat over medium high heat, stirring constantly. Continue heating until the pudding comes to a boil and the mixture begins to thicken. Once the pudding begins to bubble, continue stirring for a minute more.
2. Remove the pudding from the heat and let cool for five minutes.
3. Stir the pudding one more time, then carefully spoon into the prepared graham cracker crust.
4. Cover the top of the pie with plastic wrap and chill the pie in the fridge for 3-4 hours (or overnight).
5. Top with coconut cream (see below) and shredded coconut (optional).
6. Serve it up!

Coconut Cream
1 can regular coconut milk (not lite), refrigerated
1/4 cup powdered sugar
1/4 teaspoon vanilla extract

1. Carefully open the can of chilled coconut milk. Spoon the thickened coconut cream into the bowl of an electric mixer. (Do not add the coconut water.)
2. Mix on high until stiff peaks form, about 5-8 minutes. Add the powdered sugar and vanilla extract.
3. Mix until combined, scrape down the sides if necessary.
4. Use immediately.

(adapted from this Back To Her Roots recipe)