I made this pie for company last Saturday. We are not gluten-free, but sometimes we have company who is. I have found that pies with a gluten-free crust option are a perfect go to recipe when you need to make a GF dessert - and I don't think we've ever had company without making a dessert! I also wanted something quick and easy, which makes this recipe doubly appealing.
Easy Double Chocolate Cream Pie
Gluten-free if you use gluten-free cookies, but if this is not necessary for you, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie.
~ Recipe Makes one 9" pie ~
~ Recipe Makes one 9" pie ~
Crush 25 chocolate cream sandwich cookies to fine crumbs - you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
Remove 3/4 cup of the crumbs and set them aside. Place the remaining crumbs in a bowl and add:
1/4 cup melted butter
1/2 tsp. vanilla extract
Mix with a spoon until the the crumbs are moist and sticky. Press mixture into a 9" pie plate. Set aside.
Remove 3/4 cup of the crumbs and set them aside. Place the remaining crumbs in a bowl and add:
1/4 cup melted butter
1/2 tsp. vanilla extract
Mix with a spoon until the the crumbs are moist and sticky. Press mixture into a 9" pie plate. Set aside.
The Filling
In a large bowl, combine:
2 4.5 oz. packages instant chocolate pudding mix
2 1/2 cups cold milk
Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie. Now to the remaining half, add 3/4 of an 8 oz. tub of whipped topping (reserve the remaining 1/4 for the top of the pie). Gently fold the whipped topping into the chocolate pudding until completely combined and smooth. Mixture will be like a chocolate mousse.
Spread the mixture over top of the first layer in the pie. Carefully spoon the remaining whipped topping on the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.
2 4.5 oz. packages instant chocolate pudding mix
2 1/2 cups cold milk
Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie. Now to the remaining half, add 3/4 of an 8 oz. tub of whipped topping (reserve the remaining 1/4 for the top of the pie). Gently fold the whipped topping into the chocolate pudding until completely combined and smooth. Mixture will be like a chocolate mousse.
Spread the mixture over top of the first layer in the pie. Carefully spoon the remaining whipped topping on the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.
Isn't that pretty? Enjoy!
~ Jessica ~
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