Homemade Chocolate Pudding Pie Recipe Recipe For Stuffed

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.

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).

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

CHOCOLATE PUDDING PIE

Steps:

• Prepare the frozen pie crust according to package instructions. You're simply baking it to prepare it for the filling. Allow to cool completely.
• In a medium sized saucepan, mix sugar, cocoa, flour, salt, and egg until well blended. Stir in milk slowly until ingredients are blended. Over medium heat and stirring constantly, bring to boil (takes about 15 minutes) and then immediately remove from heat. Stir in butter and vanilla. (makes 3 cups)
• Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
• Refrigerate 4 hours, or up to 24 hours.
• Top with whipped cream, and chocolate shavings, if desired, and serve.

HOMEMADE CHOCOLATE PUDDING PIE

Steps:

• Preheat oven to 350°F (177°C). Mix the graham cracker crumbs and melted butter together until completely combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes.2
• It's best to measure out all of the pudding ingredients before beginning because you will need to move quickly. Whisk the egg yolks together in a bowl. Set aside. Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.
• When the mixture is warm and slowly simmering (not boiling!), slowly drizzle about 1/4 cup (60ml) of it into the beaten egg yolks while whisking it all together. The point of the slow pour and the whisking is to temper the egg yolks. Once the 1/4 cup is added, very slowly pour the egg yolk mixture into the saucepan. Whisk it all together as the mixture begins to thicken. Once bubbles begin to burst at the surface, whisk in the chopped chocolate until combined. Whisk for about 1 more minute as the pudding continues to thicken and bubble. Remove the pudding from heat. If you notice lumps, you can strain the pudding through a fine sieve, but that's optional.
• Pour pudding into the prepared pie crust. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding). Allow pudding pie to cool for 1 hour at room temperature before putting into the refrigerator to chill. Refrigerate for 4 hours and up to 24 hours until the pudding has completely set.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Remove plastic wrap from chilled pie and spread or pipe the whipped cream on top. Garnish with optional toppings. Slice and serve.