1 (2 ounce) package instant vanilla pudding mix
1 (9 inch) unbaked pie crust
3 eggs
2 1/4 cups milk chocolate syrup
1/4 cup lemon juice
1/4 cup orange juice
3 tablespoons lemon zest
6 cups milk chocolate chips
1/4 cup brown sugar
2 cups finely chopped chocolate oak leaf
1/2 cup chopped pecans
In a medium saucepan over medium heat, whisk together pudding mix, eggs, milk chocolate syrup, lemon juice and orange juice. Reduce heat to low, whisking constantly every minute. Bring mixture to a slow boil; reduce heat to medium. Bring to a simmer, whisking constantly until mixture becomes thick. Remove from heat and whisk in sugar, peach and nut oils, pecans and cinnamon. Store mixture in refrigerator.
When mixture is cool enough to handle, assemble pie with second package in pan. Fill pie with pudding mixture. Chill pie, refrigerate and cut into 1 inch squares. Refrigerate remaining pie to chill. 20 minutes before serving reheat pie crust and chill to firm. Cut into squares.
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