RSS
Home
'Oh no you didn't' chocolate pudding pie
Print
Email
RSS
Subscribe
Oh yes I did.
This is a belated July Fourth pie recipe. We were out picking up odds and ends at the local Walmart in Culpeper Virginia, while also browsing the dessert section. Everything was basically picked over, and the only option left was to make our own so I took an inventory of what I knew we had at home.
.jpg)
The most delicious chocolate pie ever courtesy of me.
Chocolate pudding, Oreos, and a graham cracker pie crust were all of the dessert related foods that we came up with. We needed cool whip, Hershey’s syrup, and some type of candy bar to finish it off. The cool whip was presenting to be a problem, because the entire store was completely sold out. I had never heard of such a thing in my life. Then again, in Walmarts defense, it was July 3rd and we probably should have gone shopping well before then. So in a pinch I bought a carton of heavy whipping cream and made my own once we got home. As soon as we found the other ingredients we ran home to see what we could make.
It was maybe the easiest pie I had ever made. It got rave reviews from all of my Aunt Michele and Uncle Jeff's guests; Culpeper and Pittsburgh natives alike.
As an aside, if you ever have the chance to get out of Pittsburgh for a day or two, my suggestion would be for Culpeper Virginia. There are some amazing wineries, bed and breakfasts, and Civil War hot spots for anyone who is interested. Not to mention Washington DC is about an hour away.
We took a day to go an visit some of the local wineries and my two favorites were Prince Michel and Gadino Cellars. Prince Michele is a very cool place to have a wine tasting. They are a little more upscale than some of the other wineries we visited, and they sell a variety of wine related accoutrements such as jams, chocolates, glasses, gift wrappings, and ornaments. Gadino Cellars is equally beautiful but in a different way. There is a long bar to take a seat at and once they start pulling the corks on the wine you immediately feel at home. The conversation is easy and light and for someone, like me, who is interested in all things gastronomical, some swapping of recipes might even occur. If I had to choose a favorite wine, (which is not as easily done as you might think) I would say that Sunset from Gadino Cellars, and Symbius from Prince Michel were the two stand out wines of each vineyard. Sunset is a sweet sipping wine that is excellent for serving chilled on a hot day, and Symbius is a bold red that has fruity undertones that goes well with chocolate, steak, and cigars.
If wine isn't your thing, there are tons of interesting shops and restaurants all along the main drag of Historic Culpeper. Stop in to the Frenchman's Corner, The Cameleer, and The Thyme Market for a unique shopping and dining experience.
"Oh no you didn't" Chocolate Pudding Pie
2 graham cracker pie crusts
1 large package of Jell-o Brand Chocolate Pudding
3 Snickers bars (roughly chopped)
18-22 Oreos crushed and crumbled
32 oz. or 4 cups of Whipping Cream
Sugar
Cream of tartar
Vanilla
Start with the whipped cream. If you have a hand blender or a stand alone blender use it. Pour entire contents of whipping cream into a chilled metal bowl and place beaters in cream and then turn on the lowest setting. Turn up to the highest setting as the cream begins to thicken. While the cream is thickening and getting fluffier, add in 6-8 tablespoons of sugar and 2 teaspoons of vanilla. If your whipped cream still isn’t taking on the consistency you need (soft peaks) add a scant ¼ a teaspoon of cream of tartar at a time waiting for desired results before adding any more. Once it’s done place in an air tight container and refrigerate until ready to use.
Make the pudding according to the directions on the pack for pie. Place the chopped snickers on the bottom of each pie shell and split the pudding in half and distribute evenly into the two shells as well. Divide the Oreos in half and place those on top of the pudding. Cover each pie with aluminum foil and place in a freezer for at least 3 hours. If you need to leave it over night that is fine also. Right before you are ready to serve the pie, take them out of the freezer, and fluff the whipped cream and spoon it over top of the pie. I added at least a cup and a half to each pie if not more. Then, drizzle Hershey’s syrup over top of the whipped cream and slice to serve.
Trust me, it’s a good thing this recipe makes two pies because you’re going to want the extras. Serve with some strong coffee and enjoy.
There will be more recipes on the best barbeque in Virginia - straight from Texas - shortly.
If there is anything you would like me to write about, please feel free to email me at foodieforlife@hotmail.com
Happy eating!
Related Articles:
Comments
.jpg)
Thanksgiving! Oh my yes! To a person like me whose whole day essentially revolves around what she going to eat, Thanksgiving is the holiday in which …
.jpg)
This is actually a recipe that I made for Christmas one year and it went over so well, that it's become a staple in our Feast of the Seven Fishes. …
