To make a chocolate pudding pie, whisk 1 package of chocolate instant pudding with 1 1/2 cups of cold milk for two minutes and spoon half into a pie crust; then, mix 1 cup of Cool Whip with the remaining half of the mixture, spoon over the pie, top with more Cool Whip and refrigerate. The pie takes about three hours to set.
Alternatively, use egg yolks, cornstarch and chocolate to make the pudding filling and heavy cream and sugar for the topping. To make the filling, cook 2 1/2 cups of milk and 5 ounces of chopped semisweet chocolate over low heat until the chocolate melts. Meanwhile, whisk 4 egg yolks and 3/4 cup of sugar in a bowl. Add 3 tablespoons of cornstarch, 1/4 teaspoon of salt and 1 1/2 teaspoons of vanilla extract. Whisk the mixture until blended and continue whisking while slowly pouring in the chocolate mixture.
Transfer the filling to a saucepan and cook over medium heat for six to eight minutes. Remove the pan from the heat, stir for a minute and pour the mixture over a prepared crust. Cover the pie with plastic wrap and refrigerate for two to three hours. Make the topping by whisking 1 cup of heavy cream, 1 tablespoon of sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spoon the topping over the pie, refrigerate and let stand at room temperature for 20 minutes before serving.