Chocolate Pudding Pie Food

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.

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.

COOL WHIP CHOCOLATE PUDDING PIE

Steps:

• Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides 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 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.

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 PEANUT BUTTER PUDDING PIE

Steps:

• Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
• To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

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

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:

• Filling:
• Whisk sugar, cocoa powder, and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth. Whisk in milk, vanilla, and salt.
• Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let pudding cool 5 minutes, whisking every minute.
• Add chocolate to pudding and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
• Assembly:
• Stir gelatin and 1 Tbsp. water in a small bowl. Let sit until solidified, about 5 minutes. Microwave in 5-second intervals until melted, or set in a bowl of very hot water and let sit until melted.
• Using an electric mixer, beat cream, sugar, vanilla, and salt in a large bowl until soft peaks form. Add melted gelatin and beat until medium peaks form. Spoon whipped cream over filling, swirling as desired. Chill until set, about 1 hour. Dust with cocoa powder if desired.
• Do Ahead: Pie can be made 3 days ahead. Keep chilled.

CHOCOLATE DREAM PUDDING PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Spoon into crust.
• Freeze 6 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
• Heat ice cream topping as directed on label; drizzle over pie. Top with remaining COOL WHIP.

DARK CHOCOLATE PUDDING PIE

Steps:

• Chop up 4 squares of Bakers chocolate. Set aside.
• With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
• Mix together Chocolate Pudding mix and milk in a medium saucepan.
• Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
• Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
• Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
• Serve alone or with whipped cream!

WHITE CHOCOLATE PUDDING PIE

Steps:

• prepare pie crust.
• mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
• pour over pie crust.
• refrigerate for 1 hour.

OLD-FASHIONED CHOCOLATE PUDDING PIE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
• In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
• Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
• In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
• Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
• Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
• Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

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 MERINGUE PIE

Steps:

• Heat oven to 350°F.
• Mix milk, 1/3 cup marshmallow creme, pudding mix and chocolate in medium saucepan. Bring to boil on medium heat, stirring constantly. Pour into crust; cover with plastic wrap pressed onto surface of pudding to prevent skin from forming.
• Beat egg whites and cornstarch in large bowl with mixer on high speed until foamy. Gradually beat in remaining marshmallow creme. Continue beating until stiff peaks form. Sift cocoa powder over beaten whites; beat on high speed until well blended. Remove plastic wrap from pudding; spoon egg white mixture over warm pudding; spread to edge of crust to seal.
• Bake 12 to 15 min. or until meringue is lightly browned. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).