Egg Custard Pudding Pie

Yields 1 (9-inch) pie

1 (9-inch) pre-made pie shell or graham cracker pie shell (see recipe: Single-crust Pie Pastry or Graham Cracker Pie Shell)

3 cups pre-made egg custard instant pudding

Fresh whipped cream (recipe follows)

 

Fresh Whipped Cream:

½ cup heavy cream

1 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

 

1. To prepare fresh whipped cream, in a chilled bowl placed over ice, whip heavy cream with an electric mixer until slightly thickened. Gradually whisk in confectioners’ sugar and vanilla extract. Beat until thick and fluffy. 
2. Place pudding in a bowl and fold in whipped cream.
3. Pour mixture into pie shell.
4. Place pie in freezer for a few hours.
5. Allow pie to thaw at room temperature for approximately 10 minutes prior to serving.