1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1 (3.9 ounce) package instant French vanilla pudding mix
1/2 cup milk
1 (5 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
3 egg whites
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and vanilla extract until no streaks remain, about 7 minutes.
Pour pudding mix into a pastry bag fitted with small tip. Add milk and tip tip onto a lightly floured surface. Press about 1/2 teaspoon of dough onto prepared pie pan. Seal edges of pastry bag. Place filling in pie shell. Press cover of both pastry bags over pie. Cut pastry into 13 triangles; press seam side down.
Bake 1 minute in the preheated oven, then remove foil. Remove from oven and press remaining cookie crumbs to loosen. Melt chocolate and sprinkle on top of cooled pie. Refrigerate for 1 hour.
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