3.9 oz box instant chocolate pudding, prepared according to package directions
1/3 c chocolate chips
1 c + 2 Tbs heavy whipping cream
4 oz marshmallow cream
good quality chocolate bar for shaving over top, optional
In a saucepan over medium heat add the chocolate chips and 2 Tbs of heavy whipping cream, stir until smooth, remove from heat and let cool 5 minutes.
Spread the chocolate ganache into the graham cracker crust and refrigerate for 30 minutes until set.
In a large mixing bowl, or your stand mixer whip 1 c of whipping cream on high until stiff, fold in the marshmallow cream.
Evenly spread the prepared chocolate pudding over the ganache layer and top with the marshmallow whipped cream mixture.
If desired shave a little bit of good chocolate over the whipped cream layer, cover carefully as not to disturb the topping and refrigerate for at least 1 hour.
Slice the chilled pie and serve immediately, store any remaining pie by covering and placing in the refrigerator for up to 3 days.
If you can make this pie a day in advance you will achieve smoother cut lines when serving, if serving on the day you make it you can always pop it into the freezer for 30 minutes to an hour to get it set more quickly.
Recipe by It Bakes Me Happy at http://itbakesmehappy.com/2018/06/no-bake-smores-pie.html