All Time Favorite Chocolate Pudding And Pie Filling Food

CHOCOLATE PIE

Steps:

• Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
• Pour in milk and egg yolks, and whisk together.
• Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
• Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
• Cut into slices and serve with whipped cream!

PUDDING OR PIE FILLING

Steps:

• In a large saucepan, mix together the sugar, cornstarch and 3 cups milk. If making chocolate, mix in cocoa powder. Bring to a boil and stir frequently until mixture thickens.
• Whisk together last cup of milk with egg yolks. As pudding thickens, add egg yolk mixture and stir frequently. Bring to a boil for 1 minute.
• Remove from heat, stir in butter and vanilla.
• Pour into baked pie shells or use as a pudding. Refrigerate until chilled.

CHOCOLATE PUDDING PIE

Steps:

• Make instant pudding according to directions on box.
• Dump pudding into pie crust.
• Spread whipped topping on top of the pudding.
• Refrigerate until not too gooey.
• Garnish with gummy worms.

ALL-TIME FAVORITE CHOCOLATE PUDDING AND PIE FILLING

Steps:

• 1. In a medium saucepan, mix all dry ingredients. Whisk well.
• 2. Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
• 3. Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
• 4. Remove from heat. Add butter and vanilla. Whisk to blend.
• 5. Pour into serving dishes.
• 6. For a pie, pour into a cooled and baked 9" pie crust.
• 7. Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
• 8. Top with chilled sweetened whipped cream.

ALL TIME FAVORITE CHOCOLATE CREAM PIE BY FREDA

Steps:

• 1. Prepare Your Crust as Follows; If a scratch pie, Mix dough, make into a ball, & roll out, place in pie pan and Bake, Cool. Store Bought, Place in pie pan and Bake, Cool
• 2. Pudding, Mix together all the Dry ingredients in a medium saucepan. Whisk well.
• 3. Gradually add the Milk to Dry ingredients. Heat over Med High Heat, Whisk & stir constantly. Mixture will become thick and come to a boil. Boil 1 Min.
• 4. Remove from Heat. Stir in Butter, & vanilla. Whisk well.
• 5. Pour into COOLED pie Crust. Cover with Plastic wrap. Place in refer to Chill completely. at least 4-6 hrs or over night. Topping: Whip Whipping Cream with Powder Suger, til stiff peaks form. Fill pastry Bag with a star tip, and Pipe Rosettes all around the top of the pie. Sprinkle with Shaved Chocolate Bar or Chocolate Sprinkles . . . ENJOY every Bite.

CHOCOLATE PUDDING PIE

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make pie shell:
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
• While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
• Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.
• Make filling:
• Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
• Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.
• Just before serving, beat cream with remaining 2 tablespoons sugar until it just holds soft peaks. Spoon onto pie.

CHOCOLATE PUDDING PIE

Steps:

• Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
• In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
• Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
• Refrigerate 4 hours, or up to 24 hours.
• Top with whipped cream, and chocolate shavings, if desired, and serve.

CHOCOLATE PUDDING PIE

Steps:

• To make the crust: preheat oven to 300ºF. Grease 9-inch pie plate. In medium bowl, combine graham cracker crumbs and sugar. Add butter; mix thoroughly. Press mixture onto bottom and sides of pie plate.
• Bake 10 minute Cool completely.
• To make the filling: in medium bowl, combine milk and pudding, stirring until thickened. Stir in sour cream just until blended. Pour into crust. Refrigerate 1 1/2 hours until set.

CHOCOLATE PUDDING PIE

Steps:

• For the crust, mix together the melted butter and cookie crumbs then press tightly into the bottom and sides of a 9-inch pie plate. Freeze for at least 30 minutes.
• For the pudding, make sure to have all ingredients measured and ready before proceeding. In the bottom of a medium saucepan, dissolve the gelatin in the water and let it thicken for 1 minute. Turn the stove on to medium low heat and whisk in 1 1/2 cups of the milk.
• While the milk is warming, combine sugar and cornstarch in a medium bowl, stirring well. In a small bowl, whisk the egg yolks and the remaining 1/2 cup of milk together. Add egg yolk mixture to sugar mixture, stirring well.
• When the milk is hot and bubbles begin to form (not boiling, just hot), very slowly pour about a 1/2 cup of the hot milk into the egg mixture, whisking constantly. Return the milk and egg mixture to the pan, whisking constantly. Bring to a boil while continuing to whisk constantly, then reduce heat and simmer until the pudding is thick, about 1 or 2 minutes.
• When the pudding is thick and bubbling, remove from heat and stir in the chocolate. Pour the mixture into the prepared pie crust. Immediately cover the pie with a sheet of plastic wrap, pressing the plastic directly onto the pudding to prevent a skin from forming.
• Let the pie cool for 1 hour at room temperature, and then refrigerate for at least 5 hours. I like to leave it overnight.
• Make the whipped cream, using a standing mixer or hand mixer with whisk attachment and a large bowl. Pour in all ingredients and beat on high until cream is stiff and peaks form. Scoop the whipped topping onto the chilled pie. Garnish with additional cookie crumbs, chocolate shavings, or fresh berries if desired and serve immediately.

CHOCOLATE PUDDING PIE

Steps:

• Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
• When you're ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4" circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1" border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
• When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare your filling.
• In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour, and salt. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don't scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour it into the crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
• Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately!

CHOCOLATE PUDDING PIE

Steps:

• Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
• Using a stand or hand-held mixer, beat cream cheese and sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread so that it is evenly distributed.
• Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer.
• Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining 1/2 cup whipped topping and sprinkle with grated chocolate, if desired. Slice and enjoy!