Chocolate pudding pie?!
Q 1: Can I use regular pie crust, instead of "graham cracker" crust? Will it still taste good? (granted it's basic pie crust with chocolate so why not?)
Q 2: Can you find instructions for how long to bake the crust itself/when and how to add the pudding? It's pre-made but UNCOOKED pie crust that I have...
Thank you in advance!
Answers: I have one Stop & Shop brand pie crust (ready-to-bake; NOT pre-baked!) and 4 boxes of instant chocolate pudding... I haven't made chocolate pudding pie before and all the recipes say to use (or make but I want to use what I have unless if it can't be avoided) pre-cooked graham cracker crusts.
Q 1: Can I use regular pie crust, instead of "graham cracker" crust? Will it still taste good? (granted it's basic pie crust with chocolate so why not?)
Q 2: Can you find instructions for how long to bake the crust itself/when and how to add the pudding? It's pre-made but UNCOOKED pie crust that I have...
Thank you in advance!
You can use any pie crust. Just cook the crust, make the pudding, pour it in, and chill it. Do not bake the pudding. The pie crust should come with directions on how to cook it. Otherwise put your oven on like 375-425 and watch it until it is golden brown. Put the pudding in when it has cooled down.
Yes you can use the crust you bought. Chocolate pudding pie is not cooked once you add the pudding. Just bake the pie crust by itself then add the pudding.
Yes, you can use any kind of pie crust for pudding pie. I always use precooked crusts for mine.
I would follow the instructions on the package for a one shell pie. If it's not on there then I would have to guess at cooking it at 350* until it's light golden in color. Let it cool and prepare your chocolate pudding according the directions on the box for a pie (more milk) and throw it together and refrigerate.
I agree with all above, but do you like bananas? If so, add sliced bananas before you put the pudding in the crust. Chocolate Banana Pie!
Prebake your pie shell. 350 till brown.
Instant pudding does not need to be cooked,,,just pour into the cooled baked crust
When you are using instant pudding. for pie filling ..use half the milk it calls for....The small boxes call for 2 cups,use 1 cup...maybe just a little more to make it smooth.
Yes you can use the pie curst instead of the graham cracker curst...But before cooking our pie crust you've mentioned about...place a piece of parchment cooking paper over your pie crust, and pour dry beans in the crust before you bake it...it will keep it from bubbling up on you...and the temps for cooking the crust is usually 450 for 8 to 10 minutes.
Make your pudding but use only 1 1/2 cups of milk to make your pudding.....add to cool baked pie shell...refrigerate...then when your ready to serve...top it with fresh whipped cream topping...or cool whip..
and if you really want to make it a dream pie....add 1/2 cup of cool whip to the pudding you've made.. fold cool whip into the pudding..and put into your pie crust...and refrigerate.....
Good luck....and eat a piece of pie for me!!