Ok so I'm sure there are tons of recipes out there for exactly what I'm about to show you but I wanted to share regardless.
A former relative used to make this super simple and delicious pie for most holidays because it was quick easy and a real crowd pleaser.
Ingredients:
2 standard sized boxes Cook & Serve Jello Chocolate Pudding
4 cups milk
1 pie crust either your recipe or the kind from the freezer section of your local grocery
That's it!!!
Now on the box for the pudding mix it calls for 3 cups of milk, you do not need 3 cups. I use 4 for the two boxes which makes the mix much thicker and stand up to a custard like thickness making for a pie and not just pudding in a crust.
Make the pudding as corrected but read my lips. BABYSIT IT. You must stir constantly (I use a whisk) until it starts to boil. You know you are getting close when you can feel it thickening and when you think it is boiling you can stop stirring momentarily to check for bubbling which would indicate a boil.
Now while you are doing this the pie crust should be ready, whether you made your old family recipe or followed the directions on the frozen crust.
With crust ready and pudding boiled pour the pudding into the crust. Boom. Done. This should be done very shortly after you have finished boiling the pudding because it will quickly start to develop a leathery top. To prevent this in the pie once you have poured the pudding immediately top the pie with parchment or wax paper, making sure the paper is actually touching the pudding surface over the entire pie. It will peel away easily once cooled.
Let refrigerate overnight, cut and serve with your favorite toppings! We are a cool whip household.
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Please forgive my sloppy crust. The husband was beckoning for pie :) Enjoy!
Don't forget to find me on facebook! https://www.facebook.com/onlyhalfhousewife
A former relative used to make this super simple and delicious pie for most holidays because it was quick easy and a real crowd pleaser.
Ingredients:
2 standard sized boxes Cook & Serve Jello Chocolate Pudding
4 cups milk
1 pie crust either your recipe or the kind from the freezer section of your local grocery
That's it!!!
Now on the box for the pudding mix it calls for 3 cups of milk, you do not need 3 cups. I use 4 for the two boxes which makes the mix much thicker and stand up to a custard like thickness making for a pie and not just pudding in a crust.
Make the pudding as corrected but read my lips. BABYSIT IT. You must stir constantly (I use a whisk) until it starts to boil. You know you are getting close when you can feel it thickening and when you think it is boiling you can stop stirring momentarily to check for bubbling which would indicate a boil.
Now while you are doing this the pie crust should be ready, whether you made your old family recipe or followed the directions on the frozen crust.
With crust ready and pudding boiled pour the pudding into the crust. Boom. Done. This should be done very shortly after you have finished boiling the pudding because it will quickly start to develop a leathery top. To prevent this in the pie once you have poured the pudding immediately top the pie with parchment or wax paper, making sure the paper is actually touching the pudding surface over the entire pie. It will peel away easily once cooled.
Let refrigerate overnight, cut and serve with your favorite toppings! We are a cool whip household.
Don't forget to find me on facebook! https://www.facebook.com/onlyhalfhousewife
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