Double Chocolate Cream Pie

Source: Jan Taylor

1 (9-inch) pie shell, baked and cooled
2 (4 serving size) packages chocolate pudding mix (not instant)
3 1/2 cups milk
2 tablespoons butter
1/3 cup chocolate chips

Combine pudding mix, milk, butter and chocolate chips in saucepan. Cook and stir over medium heat to a full boil. Remove from heat. Cool 5 minutes, stirring twice.

Pour into pie shell. Refrigerate 3 hours.

Garnish with Cool Whip.

ENJOY!