Last weekend I decided to try out this recipe for Mexican chocolate pudding pie. It's pretty much a combination of a lot of good things.
I decided to forgo the instant pudding, and instead used a recipe for chocolate pudding from this cookbook zine. The process is insanely easy.
The moment when it thickens up into pudding really kind of feels like magic. It happens very quickly--one second you're starting to doubt if it's actually going to work, and the next, pudding!
I also decided to make my own graham cracker crust rather than buying something pre-made, by smashing some graham crackers (always fun), combining the crumbs with melted butter, and pressing it into a pie plate (and baking it for a short time). That's really precise, I know. Also, I need to accept that I am not much of a food stylist. The plastic bag of chocolate chips and crumbs on the table are not really adding to the ambiance.
I forgot to take a photo of the finished pie until a few days later. It was pretty good. Although at the same time, I think I'd be just as happy with chocolate pudding alone.