A homemade crust filled with instant pudding makes this an easy to make Chocolate Pudding Pie.
Happy Sunday Folks! Today we are making pie!
I have been baking up a storm this week so I was kind of happy to have something as simple as this Chocolate Pudding Pie to make.
This is is a pie that made its appearance on our dessert table growing up usually at holidays. It was always my favorite because when I was a kid I didn’t like pumpkin pie. (Boy has that changed!)
I called my mom this week to get the recipe and didn’t realize it was literally pie crust, pudding and milk!
It always seemed like a more involved recipe.
My mom suggested using the cook and serve chocolate pudding but of course when I went to my local store to buy it they didn’t carry it. So I opted for instant and hoped for the best.
One note I will say is to definitely wait for the pudding to be set in your pie before you try to cut or you will have a hot mess! Trust me I might know. ENJOY!
- 1/2 cups all purpose flour
- 1/2 cup shortening
- 1/4 cup cold water
- 2 3.9 ounces instant chocolate pudding, you can use cook and serve as well
- 3 1/2 cups milk
- Mix all together till ball forms.
- Roll in disc and cover in plastic wrap.
- Place in refrigerator for 30 mins.
- When done roll out into 9 inch pie pan.
- Poke holes all through the crust so it does not puff up during baking.
- Bake on 350 degrees for 25 minutes or until golden brown.
- Allow to completely cool.
- Combine pudding and milk. Pour into cooled crust and refrigerate for a minimum of 1 hour.
- Cut, serve and ENJOY!
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