Saturday, March 19, 2011

Recipe: Mint Chocolate Puddin' Pie

One word- yummy!  I love chocolate pudding pie and I love making different variations of it for holidays and special occasions.  This past Thursday I made a minty version for St. Patrick's day that was SO delicious and refreshing.  I really enjoy the choco-mint combo and will definitely be making this one again.

You'll need:
- An Oreo cookie pre-made pie crust
- 1 Lg (5 oz) package of Chocolate Cook & Serve Pudding (do NOT use instant)
- 3 cups of 2% milk
- 1 tub of Cool Whip
- 3/4 teaspoon pure mint extract
- Green food coloring

Step 1: Open the pie crust and set near the stove so it's ready for you to pour the cooked pudding into.  Cook the pudding as directed on the package.  It's super simple.  You just whisk together the milk and pudding mix in a medium saucepan over med-high heat until boiling.  The most important thing is that you must keep stirring constantly.  It won't take long to boil and if you stop whisking for even a few seconds you will end up with lumps from the pudding sticking to the bottom of the pan.

Step 2: Once the pudding has come to a full boil, remove from heat.  Continue to stir gently for another few minutes.  This allows the pudding to cool slightly.  Using a flexible spatula to scrape the sides of the saucepan, carfully pour all pudding into the waiting pie crust.  The pudding should be the perfect amount to fill the crust.

Step 3: Allow the pudding to cool on your counter top for about 5 minutes, or until you can safely handle it.  Tear a piece of plastic wrap slightly larger than the diameter of the pie.  Lightly place the plastic wrap onto the surface of the pudding.  Be sure to press it all the way to the edges of the crust.  This will prevent a "skin" from forming while it cools.  Place the pie into the fridge and allow to set overnight or at least a few hours.  The results seem to be better if you make it the night before because the crust softens just slightly and is less likely to crumble when cut.

Step 4:  While the pie is cooling, empty the contents of the Cool Whip tub into a medium mixing bowl.  Add the mint extract and a few drops of green food coloring (or one of the other mix-ins below).  Mix well using a flexible spatula.  Add additional food coloring until you achieve the desired color, mixing every few drops added.  I think I ended up adding a total of about 15 drops to my Cool Whip, which was much more than I expected to have to add.  Spoon the Cool Whip mixture back into the tub.

Step 5:  Just before serving, remove the pie from the fridge and carefully peel off the plastic wrap.  Spoon the Cool Whip mixture on top of the set pie.  Gently spread the topping around so there is an even layer.  Slice pie into 8 even pieces and serve.  Enjoy!

Other Mix-In topping ideas:
- 1/4 cup Strawberry preserves
- 1/2 small package of Pistacio flavored instant pudding mix
- 1/2 cup Oreo cookie crumbles
- 3/4 tsp orange extract and orange food coloring
- 1/2 cup chopped marichino cherries

1 comment:

  1. Seriously. You did not just do that to me. Now you must give me a piece.


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