Lazy Chocolate Pie

You can make this ahead of time, but unless you stabilize the whipped cream with gelatin, that step should be done the day that it is served. Graham crust: Preheat oven to 350 F. 1 1/4 cups graham cracker crumbs 1/3 cup (5 1/3 Tb) softened butter 1/4 cup sugar Mix the graham crumbs with the butter and sugar and press into a 9" pie pan. Bake for 10-12 minutes and set aside to cool. Chocolate Filling: Heat 1 package "cook and serve" chocolate pudding mix and 2 cups of whole milk over medium heat, stirring constantly (preferably with a whisk) until it comes to a full boil. Remove from heat and let cool for about 5 minutes. Using a spatula, smooth the cooked pudding into the graham crust. Refrigerate for 3 hours to set. Orange Whipped cream: Put a metal mixing bowl and the beaters from a mixer (heavy duty or handheld) in the freezer for about 15 minutes. On high speed (assuming a handheld mixer here. For a heavy duty Kitchenaid type, medium high should do), beat 1 cup (1/2 pint) of heavy whipping cream (the highest butterfat content possible, preferably not ultra-pasteurized) until thickened somewhat. Add: 2 Tb sugar 1/4 tsp vanilla 1/4 tsp orange extract 2 drops of red and 3 drops of yellow food coloring (This will produce a pale orange color. If you want a brighter orange, just use more, keeping the proportion the same) and continue to beat the cream just until stiff peaks form. (If you whip the cream any longer, it will develop grains of butter.) Spread over the pie and refrigerate until serving.