Easy Eclair Pie (reallifedinners)

1 9″ frozen pie crust, baked according to package instructions and cooled (poke all over with a fork before baking to prevent bubbling)
1 3.4 oz instant vanilla pudding mix
3/4 c heavy whipping cream
1/3 c milk
1/4 c sour cream or plain greek yogurt
1/4 t vanilla
1 c whipped topping
chocolate syrup for garnish

In a medium sized mixing bowl, combine pudding mix, heavy cream, milk, sour cream or greek yogurt and vanilla. Whisk for 2 min or until everything is completely combined and smooth. Evenly spread mix into the bottom of the cooked and cooled pie crust. Spread a thin layer of whipped topping over pudding layer. Using the chocolate syrup make a back and forth pattern across the pie, starting at one end and going to the other. Next drag a knife through the syrup one direction and then the other every inch or so to get the desired zebra-esk pattern.


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