1 (18 ounce) package creamed corn cereal
1 (3 ounce) package instant vanilla pudding mix
1 cup chocolate syrup
1 (3 ounce) package instant coconut cream pudding mix
5 egg whites
2 cups white sugar
1 teaspoon baking soda
2 cups butter
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan or other rotating baking sheet.
Combine corn cereal, pudding mix, milk chocolate syrup, and pudding mix in large bowl. Stir until well blended; pour mixture into pie crust.
Line pie crust with waxed paper with parchment paper sealer to avoid cracking.
In a large bowl, cream 1/2 cup butter and 1 cup sugar together with an electric mixer. Beat in the egg white until foamy. Gradually blend pudding into corn cereal mixture, mixing just until blended. Fold in the remaining 1/2 cup sugar. Spread over pie and sprinkle with chocolate candy sprinkles.
Bake in preheated oven until a toothpick inserted in center comes out clean, but cool completely, about 1 hour. Serve warm.
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