Chocolate Pudding Pie Lite Version Food

CHOCOLATE PUDDING PIE

Steps:

• Combine baking crumbs and butter in 9 inch pie plate.
• Press firmly onto bottom and up side of pie plate to form crust.
• Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes.
• Gently stir in 2 cups of the whipped topping.
• Spoon into crust.
• Refrigerate 30 minutes or until set.
• Top each serving with 1 tbsp of the remaining whipped topping just before serving. Store in refrigerator.

LIGHT CHOCOLATE PUDDING PIE

Steps:

• Pour Milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minutes or until well blended.
• Spoon half of the pudding mix into crust.
• Gently stir 1 cup of the whipped topping into remaining pudding: spoon over pudding layer in crust.
• Top with the remaining 1 cup whipped topping.
• Refrigerate at least 3 hours. Store in refrigerator.

DOUBLE CHOCOLATE PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
• In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
• In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
• In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
• Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
• Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.

CHOCOLATE PUDDING PIE - LITE VERSION

Steps:

• Pour milk into a large mixing bowl.
• Add dry pudding mix.
• Beat with wire whisk for 2 minutes.
• Spoon half of pudding mix into crust.
• Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
• Spoon over pudding layer in the crust.
• Top with the remaining Cool Whip.
• Refrigerate at least 3 hours.
• Store in refrigerator.

CHOCOLATE PUDDING PIE RECIPE

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Pour half the pudding into crust. Let stand 5 min.
• Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
• Top with remaining COOL WHIP.
• Refrigerate 3 hours.

OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.

LOW FAT CHOCOLATE PUDDING PIE

Steps:

• Mix cookie crumbs with butter, press into bottom and up sides of 9 inch pie pan.
• Add milk to dry pudding mix, beat with whisk or on low speed until well mixed.
• Gently stir in 2 cup of whipped topping.
• Spread into crust.
• Refrigerate 45 minutes.
• Before serving, using a pastry bag with star tip, top pie with remaining whipped topping.
• Refrigerate remaining pie.