1½ cups honey graham crackers, crushed (about a package and a half)
¼ cup brown sugar
6 tablespoons melted butter
Chocolate instant pudding and pie filling (the larger 5.85oz size)
2¾ cups cold milk
Instructions
Preheat your oven to 350 degrees
Crush up your graham crackers in a large gallon ziplock bag. I use a combo of the flat side of my meat tenderizer and then switch to a rolling pin to get it all nice and fine.
Melt your butter in a medium bowl and then add in the crushed graham crackers and brown sugar.
Mix it all up with a fork and press into a 9 inch pie plate. Reserve about 3-4 tablespoons for the topping. Bake in a preheated oven for about 10 minutes. Let cool completely.
To make the pie filling pour your milk into a large bowl and then add your pudding mix. Beat with a wire whisk for 1 minute. Pour into your graham cracker crust.
Top with the remaining crushed graham crackers.
Chill until your are ready to serve, at least one hour.
Recipe by A Fireman's Wife at https://afiremanswife.com/2018/12/05/chocolate-pudding-graham-cracker-crust-pie/