Chocolate Amaretto Pudding Pie

Directions

1. 1
   In a mixing bowl combine granulated sugar, cocoa and cornstarch (sifting cocoa and cornstarch to remove any clumps) set aside.
2. 2
   In a large saucepan combine the milk and amaretto.Cook over medium heat until hot but not boiling.
3. 3
   Whisk the cocoa mixture into the saucepan constantly whisking.
4. 4
   Bring mixture to a boil and cook for one minute.
5. 5
   Remove pudding from heat and add the vanilla.Mix to combine
6. 6
   Pour pudding into the two pie shells.
7. 7
   Cover the pies with plastic wrap (this prevents a film from forming).
8. 8
   Refrigerate pies for at least two hours.
9. 9
   When you refrigerate the pies, place a mixing bowl and whisk in freezer.
10. 10
    I use an electric mixer so I put the beaters into freezer.This is for the next step.
11. 11
    For the whipped topping, a few minutes before serving remove bowl and whisk/beaters from freezer.
12. 12
    Place heavy cream in bowl and whisk/beat adding confectioner sugar one tablespoon at a time finishing with the teaspoon of amaretto and 1/4 teaspoon vanilla.Beat until soft peaks form.
13. 13
    Slice pie add a dollop of cream and enjoy!