VANILLA CREAM AND CHOCOLATE WAFER PIE
Made with instant vanilla pudding in a chocolate crust with crushed chocolate wafer cookies. For a special treat, drizzle the pie with chocolate syrup before serving.
Provided by Brandon Shibley
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
- Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 65 g, Cholesterol 22.3 mg, Fat 22 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 501.7 mg, Sugar 37.4 g
VANILLA PUDDING PIE
Make and share this Vanilla Pudding Pie recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together pudding mixes and milk until thick and creamy.
- Pour into crust.
- Chill until firm.
- Top with whipped cream, if desired.
Nutrition Facts : Calories 412.4, Fat 15.3, SaturatedFat 5.5, Cholesterol 19.9, Sodium 773.5, Carbohydrate 63.3, Fiber 0.6, Sugar 46, Protein 6.3
CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE
Creamy Ribbon Pie sounds good, but it sounds even better once you realize those ribbons are chocolate pudding running through vanilla pudding!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0.5361 g, Sugar 0 g, Protein 3 g
VANILLA PUDDING PIE WITH CHOCOLATE SAUCE
My husband was served this at an office potuck. He enjoyed it and brought the recipe home. He's made it twice and I like it too. We have this as either a dessert or a great breakfast for special days.
Provided by Laury
Categories Dessert
Time 15m
Yield 1 pudding pie, 12 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a 9"X13" baking dish add a layer of crumbled graham crackers.
- 2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
- 3.Pour half of pudding mixture on top of the graham crackers.
- 4. Add another layer of graham crackers.
- 5. Pour another layer of pudding mixture.
- 6. Add a third layer of graham crackers.
- 7. Melt milk chocolate frosting in the microwave for
- 20-30 seconds.
- 8. Pour frosting on top.
- 9. Chill for a minimum of 4 hours.
Nutrition Facts : Calories 438.8, Fat 17.2, SaturatedFat 8.1, Cholesterol 8.5, Sodium 342.5, Carbohydrate 68.5, Fiber 1.4, Sugar 46.3, Protein 5
VANILLA PUDDING PIE
Cardamom and white chocolate add intrigue to the silky vanilla bean filling for this chocolate wafer-crusted pie. Billows of vanilla whipped cream and a dusting of cocoa powder make the perfect final flourish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Crust:Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
- Filling:In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
- Topping:Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)
OLD-FASHIONED CHOCOLATE PUDDING PIE
This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in "Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More" by Isa Chandra Moskowitz and Terry Hope Romero.)
Provided by Tara Parker-Pope
Categories pies and tarts, dessert
Time 4h15m
Yield One 9-inch pie
Number Of Ingredients 11
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.
RIBBON PUDDING PIE
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
5-INGREDIENT VANILLA PUDDING PIE
This easy to make pie is creamy and perfectly vanilla in every way. It can be made quickly for any occasion or dessert request. It's a favorite among my family.
Provided by EntirelyEmily
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together pudding mix and milk in a medium sauce pan.
- Turn stove on to medium heat, add butter and vanilla.
- Stir continuously until mixture comes to a rolling boil.
- Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
- Allow pie to set in fridge for at least 4 hours.
- Serve with whip cream!
Nutrition Facts : Calories 364.3, Fat 21.5, SaturatedFat 10.3, Cholesterol 38.1, Sodium 419.3, Carbohydrate 39.9, Fiber 0.6, Sugar 29.9, Protein 3.9
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