Ingredients
1 graham cracker 9 inch pie crust
2 boxes Jello chocolate pudding or pie filling
8 oz tub Cool Whip (extra creamy is nice)
8 oz jar Bonne Maman Hazelnut Chocolate Spread (any chocolate spread OK)
1 pint heavy cream
2 eggs
1/4 cup unsalted butter
1/3 cup brown sugar (or any sugar)
1/3 cup unsweetened cocoa powder (Hershey’s)
8 oz bag of semi-sweet chocolate chips
Directions (make a day ahead for best result)
— Cover bottom of pie crust with Bonne Maman chocolate spread
— In a large bowl, whisk together the sugar and cocoa powder
— Whisk in the eggs, butter, heavy cream, Jello pudding/pie filling until completely smooth
— Vigorously whisk in 3 tablespoons of Bonne Maman chocolate spread
— Pour half of the mixture into pie crust
— Spread entire surface with Cool Whip topping, sprinkle handful of chocolate chips
— Pour in the rest of filling mix
— Spread entire surface with another layer of Cool Whip and chocolate chips
— Bake at 350 degrees for 50-55 minutes until the filling sets and there is a thin crust on the top. (It might be slightly jiggly in the center, but that’s okay, it will set up as it cools)
— Spread some more Cool Whip and sprinkle chips on top
— Cool at room temp for 2 hours, then in frig for a few hours or overnight
— Can sit covered at room temperature for a day or two until finished