This blog post isn’t as much a recipe as it is a reminder of how easy it is to make chocolate pudding pie.  I use ‘refrigerated pie crust’ and ‘cook and serve’ pudding with the enhancement of extract, so I call it “semi-homemade.”

If you’re tasked with bringing dessert to a family gathering or work potluck, this is a super fast and SUPER cheap option with a classic taste and nostalgic look that pleases almost anyone.  🙂

 

Four ingredients?  Yep!

(not including whipped cream though….)

 

To begin, let the pie crust come to room temp and then roll it onto a pie plate.

 

Make sure you push it up and over the edges a bit.  Something I forgot to do… and you’ll see the ‘damage’ it caused coming up in –

Three…

 

Now poke lots of holes in it… and bake it according to package instructions.

Two…

 

One.

*Oh well* 🙂

 

Now make the cook and serve pudding according to package instructions.

 

At the end add a teaspoon of vanilla or baker’s extract to enhance the flavor.

 

Pour it into the pie crust and refrigerate for a few hours to let the pie set.

 

Serve with whipped cream – and chocolate shavings if you feel like dressing up your pie.

“Cut my pie into four pieces, I don’t think I could eat eight.” – Yogi Berra

Chocolate Pudding Pie

• 1 refrigerated or frozen Pie Crust
• 5 ounce package Chocolate Jell-O Cook & Serve
• 3 cups Milk
• 1 teaspoon Vanilla Extract
• Whipped Cream (optional…but not really!!)

Bake the pie crust according to package instructions.  Make the pudding on the stove-top acccording to package instructions mixing in the extract at the very end.  Pour the pudding into the pie crust.  Cover and refrigerate for 3-4 hours until the pudding has set.  Serve it with whipped cream.

Add chocolate shavings or a cherry to dress it up.  Serves 8.  Enjoy! Xoxo