Recipe For Pudding Pie

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9 hours ago 1 tablespoon lemon zest, plus 1/2 cup fresh juice (from 4 lemons) 1/4 cup salted butter, softened. 1/2 cup granulated sugar. 2 large eggs. Crust. 3 …

Category: Holidays & Occasions, Thanksgiving
Total Time: 9 hrs
1. Prepare the Lemon Curd: Whisk together softened butter, lemon zest, and 1/2 cup sugar in a microwave-safe bowl until blended. Add 2 eggs, 1 at a time, whisking until blended after each addition. Gradually whisk in lemon juice until blended. (Mixture will look curdled.) Microwave on HIGH 2 minutes, whisking after 1 minute. Stir the mixture, and microwave on HIGH, stirring at 30-second intervals, just until mixture thickens and coats the back of a spoon, 1 to 2 minutes. Place plastic wrap directly on surface of warm curd (to prevent a film from forming), and chill 4 hours or up to 3 days.
2. Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
3. Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
4. Prepare the Coconut Custard: Whisk together 1/2 cup sugar, 1 tablespoon flour, and 1/8 teaspoon salt in a medium bowl. Add cream, vanilla, and 3 eggs, and whisk until blended. Stir in coconut until blended.

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4 hours ago Directions. Fold together the pudding and the whipped topping. Pour into pie shell and freeze until firm (at least 3 hours). About 30 minutes before serving, remove from freezer. Slice and serve. Recipe submitted by SparkPeople user MELIANICHOLS.

Servings: 8
Calories: 185 per serving

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8 hours ago HOW TO MAKE RICE PUDDING PIE: In a saucepan, pour the water, lemon peel, cinnamon stick, a pinch of salt and bring to a boil over high …

Rating: 4.4/5(5)
Servings: 12
Cuisine: Cuisine: Portuguese, Difficulty: Intermediate
Category: Desserts , Pies , Recipes

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6 hours ago The garnish on this banana pudding pie is what makes a very simple recipe look fancy and sophisticated. To create chocolate shavings, you …

Rating: 4.2/5(49)
Total Time: 2 hrs 10 mins
Category: Dessert, Pie
Calories: 322 per serving

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1 hours ago This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan …

Servings: 8
Calories: 145 per serving
1. Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
2. Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
3. Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.

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3 hours ago Preheat oven to 350 degrees and spray a 9" pie dish with cooking spray. Crush the chocolate sandwich cookies into fine crumbs then stir together …

Servings: 8
Total Time: 45 mins
Category: Dessert
Calories: 428 per serving
1. Preheat oven to 350 degrees and spray a 9" pie dish with cooking spray. Crush the chocolate sandwich cookies into fine crumbs then stir together with melted butter until completely combined. Press the crust mixture into the pie dish using a flat-bottomed cup such as a measuring cup. Bake the crust 6 minutes then remove from the oven to cool.
2. Next, add the sugar, cornstarch and salt to a medium-sized saucepan (off the heat). Add the egg yolks and whisk until completely combined and a smooth paste forms. Slowly add the milk, whisking the mixture to completely dissolve the paste.
3. Place the saucepan over medium heat, whisking constantly until the liquid thickens and comes to a bubble. Continually remove the thickened pudding from the bottom of the pan and stir constantly or it will scorch.
4. Once the first bubble appears, reduce the heat to low and continue to cook for exactly 1 minute, whisking vigorously and constantly. Remove the pudding from the heat and whisk in the vanilla and peanut butter until completely smooth and well combined. Transfer the pudding to the pie crust and smooth into an even layer or slightly higher in the center. Cover with plastic wrap and place in the fridge for at least 4 hours or until completely chilled.

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Just Now SIXTH STEP: To make the pudding filling, whisk together the pudding mix, milk, and half and half. Place in the refrigerator and chill until …

Ratings: 2
Calories: 305 per serving
Category: Dessert

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Just Now This vintage recipe for Mocha Pudding Pie is an easy and tempting no-bake dessert made with coffee ice cream, chocolate pudding, …

Rating: 5/5(4)
Total Time: 4 hrs 30 mins
Category: Dessert
Calories: 285 per serving
1. Place the chocolate wafer cookies in a resealable plastic bag and crush with a rolling pin until finely ground. You can also do this in a food processor if you prefer.
2. In a mixing bowl, mix the crushed wafers with the butter until well combined.
3. Using your hands or the back of a spoon, evenly press the chocolate wafer mixture into the bottom and sides of a greased 9 inch pie plate.Dissolve the instant coffee in 1/4 cup of hot water. In a stand mixer fit with the whip attachment, or using a hand whisk, beat together the chocolate pudding mix and milk on the lowest speed until just combined. Whip in the instant coffee until incorporated. It will resemble thick chocolate frosting. Do not over whip.
4. Add coffee ice cream and continue beating until just blended. The final result will be quite thick.

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7 hours ago Oct 23, 2019 - A homemade stovetop pudding is poured over a vanilla wafer crust and sliced bananas, topped with meringue, and baked. This recipe is old and authentic!

Rating: 4.3/5(370)
Total Time: 2 hrs

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8 hours ago Simple + Chocolate + Pie. The answer? A delicious recipe for a super, super simple chocolate pie that you don’t even need to bake! The key …

Reviews: 29
Estimated Reading Time: 1 min
Servings: 1

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4 hours ago The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is …

Rating: 5/5(23)
Category: Dessert, Main Dish
Servings: 10
Total Time: 4 hrs 10 mins
1. Combine the sugar, cornstarch, and salt in a medium saucepan.
2. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat.
4. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

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5 hours ago Arrange crackers to make layer, then spread 1/2 amount of pudding mixture on the top of the cracker layer. Spread 1/2 amount of cool whip on the pudding layer. …

Cuisine: Indian
Category: Kid-Friendly
1. Make pudding according the direction on the box.
2. Keep aside. , Arrange crackers to make layer, then spread 1/2 amount of pudding mixture on the top of the cracker layer. , Spread 1/2 amount of cool whip on the pudding layer. , Sprinkle some cinnamon powder on it. , To make second layer, arrange the remaining crackers and repeat the above procedure. , Cover with an aluminium foil and refrigerate for 4-5 hours. , Serve cool. ,.

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5 hours ago 2021-11-01 · Pour into pie crust & top with cool whip! 1 pet ritz deep dish pie crust, baked per pie instructions pudding pie: To clarify , use 1 large box (2.1oz) of jello instant sugar free jello. You will quickly have a delicious pudding that the entire family will enjoy.

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8 hours ago 1 Oreo Pie Crust. 2 boxes (3.4 oz. each) Instant Chocolate Pudding. 2 cups Half and Half (Half Milk and Half Cream) 8 oz. Cool Whip (1 package, thawed) 1 Milk Chocolate …

Ratings: 76
1. Take the Oreo pie crust out of the packaging, but leave it inside the foil plate it comes in. This will hold it together, as it’s very crumbly.
2. In a mixing bowl, add the 2 cups of Half and Half. Then, add the two packs of instant chocolate pudding.
3. With the help of a whisk, mix everything together for around 2 minutes.
4. Place the mixing bowl in the refrigerator and let it sit for 5 minutes. This will help thicken it up!

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1 hours ago 2. To make the pudding. In bowl, whisk together the cornstarch, 1/4 cup cocoa powder, and the espresso powder. Stir in 1 cup milk. 3. In a medium pot, combine the remaining 2 1/2 cups milk and the sugar over medium heat. Gently boil until the sugar dissolves, then add the chocolate milk mix.

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2 hours ago Preheat oven to 350℉. Lay pie crust in a 9 inch pie dish. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or …

Rating: 5/5(2)
Calories: 522 per serving
Category: Dessert
1. Preheat oven to 350℉.
2. In medium size saucepan whisk together the cornstarch, sugar and salt.

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7 hours ago In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to …

Servings: 8-10
Total Time: 4 hrs
1. Crust:Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
2. Filling:In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
3. Topping:Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)

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Just Now 1. Bake the pie crust according to package directions. Let cool. 2. Add vanilla pudding mix, eggnog, nutmeg and rum extract to a large mixing bowl. Beat with a mixer on a low speed for 2 minutes until thickened. 3. Fold in Cool Whip.

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9 hours ago In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and …

Rating: 4.5/5(48)
Category: Dessert
Servings: 4
Total Time: 1 hr 20 mins
1. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
3. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

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2 hours ago Instructions. Wash, core and slice 1/2 of the strawberries. Place strawberries into bottom of baked pie crust. Peel and slice 1 banana and lay sliced on top of strawberries. In a …

1. Wash, core and slice 1/2 of the strawberries.
2. Place strawberries into bottom of baked pie crust.
3. Peel and slice 1 banana and lay sliced on top of strawberries.
4. In a large mixing bowl, combine the cold milk and instant pudding.

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3 hours ago Let's Make It. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Spoon into crust. Freeze 6 hours or until firm. Remove …

Servings: 8
Total Time: 6 hrs 15 mins
Category: Recipes
Calories: 360 per serving
1. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
2. Spoon into crust.
3. Freeze 6 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
4. Heat ice cream topping as directed on label; drizzle over pie. Top with remaining COOL WHIP.

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4 hours ago Step 2. Whisk together brown sugar, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Halve vanilla bean pod lengthwise, and scrape seeds from pod into yolk mixture; add

Category: Desserts, Pies
Total Time: 4 hrs 50 mins

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2 hours ago Whisk the instant pudding mix and cocoa together to remove any lumps. Add heavy cream and mix using a hand held mixer for 1 minute. Pour the filling into your prepared pie crust and spread out into an even layer. Tip with whipped topping and chocolate shavings. Refrigerate for at least 15 minutes or until ready to serve.

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8 hours ago Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour into pie crust. …

Servings: 10
Total Time: 10 mins
Category: < 15 Mins
Calories: 232 per serving
1. Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
2. Pour into pie crust.
3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
4. Great Substitute: Honey Maid Graham Pie Crust.

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7 hours ago Low Calorie Pudding Pie: Use sugar free pudding and fat free Cool Whip. If you want to save even more calories, skip the crust and serve in small bowls! Chocolate Peanut …

Rating: 5/5(5)
Calories: 453 per serving
Category: Dessert
1. In a small bowl, crumble together the peanut butter and powdered sugar.
2. Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie.
3. In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth.
4. Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.

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9 hours ago Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 minutes. Reserve 8 vanilla …

Rating: 4.5/5(6)
Category: Dessert
Cuisine: Southern
Total Time: 3 hrs 20 mins
1. Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 minutes. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside.
2. In large bowl, beat milk and pudding mix with whisk about 2 minutes or until thickened. Spoon 3/4 cup pudding into cooled pie shell. Top with half the crushed vanilla wafer cookies and half the banana slices. Repeat layers; top with remaining pudding. Cover surface of pie with plastic wrap. Refrigerate 3 hours to blend flavors.
3. Just before serving, remove plastic wrap. Top each serving with a dollop of whipped topping and a vanilla wafer cookie. Cover and refrigerate any remaining pie.

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8 hours ago For the Pie Filling: Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan. Bring to a full boil on medium heat, stirring constantly with a …

Ratings: 6
Calories: 320 per serving
Category: Dessert
1. If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter. Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired.
2. Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan.

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1 hours ago Mix melted butter and graham cracker crumbs until moistened. Press into a 9-inch pie plate and freeze 10 minutes. For the filling, whisk together …

Rating: 3.8/5(67)
Category: Dessert, Pie
Calories: 530 per serving

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1 hours ago Chocolate pudding pie is an easy no bake dessert to make for any occasion! This chocolate pie with pudding is thick and fluffy, and can be made with a graham cracker or oreo …

Rating: 4.4/5(128)
Category: Pie
1. In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
2. In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
3. Add the cool whip and mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
4. Before serving the pie - place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

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7 hours ago 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 …

Rating: 4.4/5(66)
Total Time: 2 hrs 35 mins
Category: Desserts
Calories: 328 per serving
1. Prepare the frozen pie crust according to package instructions. You’re simply baking it to prepare it for the filling. Allow to cool completely.
2. 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)
3. Pour into baked pie shell. If desired, cover with plastic wrap directly on surface of pudding to prevent a skin from forming.
4. Refrigerate 4 hours, or up to 24 hours.

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3 hours ago Spray a 9" pie plate with cooking spray. In a medium bowl, stir together all crust ingredients until fully combined. (Mixture should be coarse and sandy.)

Rating: 5/5(2)
Total Time: 4 hrs
1. Spray a 9" pie plate with cooking spray.
2. In a medium bowl, stir together all crust ingredients until fully combined. (Mixture should be coarse and sandy.) Press mixture into prepared pie dish and refrigerate.
3. In a medium sauce pan over low heat, combine milk and chocolate.
4. Whisk occasionally, until chocolate is fully melted.

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6 hours ago Crust. In a blender or food processor, pulse the oreos (the cookie portion and the cream portion) until fully blended. In a large bowl, combine the oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of …

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5 hours ago Directions. Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon …

Rating: 4.2/5(16)
Category: Desserts
Servings: 8
Total Time: 20 mins
1. Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes.
2. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes.
3. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes.
4. Carefully spread over top. Refrigerate until set, at least 30 minutes.

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2 hours ago Make instant pudding according to directions on box. Advertisement. Step 2. Dump pudding into pie crust. Step 3. Spread whipped …

Rating: 5/5(39)
Calories: 347 per serving
Total Time: 1 hr
1. Make instant pudding according to directions on box.
2. Dump pudding into pie crust.
3. Spread whipped topping on top of the pudding.
4. Refrigerate until not too gooey.

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Just Now For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding. By Janell. Death by Chocolate Mousse.

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7 hours ago Classic pudding pie: Makes 8 servings. Prepare as directed for pudding, reducing milk to 1-3/4 cups. (For fuller pie, use 2 pkg. (3.9 oz each) and 2-3/4 cups milk). Pour at once into honey maid graham pie crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set.

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Frequently Asked Questions

How do you make a pie with instant pudding?

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.

How do you make chocolate instant pudding pie?

Directions Beat pudding mix and milk with whisk 2 min. Pour half the pudding into crust. Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust. Top with remaining COOL WHIP. Refrigerate 3 hours.

What is a good pie recipe?

How to Make Dang Good Pie Bake prepared pie crust at 350 for 10 minutes. Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple. Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

How do you make Jello Pudding Pie?

Directions Place strawberries in the pie shell. Set aside. Mix jello and pudding with water. Heat to a full boil, then remove from heat. Pour over berries and chill. Top with 1 T. Cool Whip, if desired. Submit a Correction

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