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