Mini Chocolate Velvet Pudding Pie

This recipe most certainly won’t win any awards for being complicated or fancy- but it’s one of my fondest memories of cooking with my grandmother growing up. I remember hot summer days and this pudding pie- which I’m pretty sure came from Betty Crocker or Southern Living. My only spin on it is that I had to purchase (yes, had to) these mini graham crusts at the grocery store.. but you can also place the filling into a larger graham crust.

I thought it to be a perfect way to end retro week- simple, cool, chocolatey, topped with whipped cream.. and it doesn’t involve turning on the oven during a hot day.  It reminds me of summer evenings spent on the porch swing watching the sun go down over the blueberry patch, plate of pie in hand.

The South is pie, after all..

Happy Friday everyone.. let’s hope some summer weather graces us soon.

Mini Chocolate Velvet Pudding Pie
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Ingredients
  1. 1 package of instant chocolate pudding mix
  2. 1 cup of cold milk
  3. 2 squares of semi sweet chocolate, melted (I use Bakers)
  4. 1 8oz package of Cool Whip
  5. 1 graham cracker crust or 6 mini crusts
Instructions
  1. Using a mixer, mix together chocolate pudding mix and milk
  2. Blend in the melted chocolate at a low speed
  3. Slowly fold in the Cool Whip
  4. Spoon into pie crust (or crusts)
  5. Refrigerate for several hours allowing the pudding to set slightly
  6. 15 minutes before serving place in the freezer, this allows it to freeze a bit and makes the pie easier to cut
  7. Top with additional Cool Whip
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