Disclaimer: I didn't actually taste this pie. I know it's abominable to even post a recipe that I myself did not try. But in my defense, when I made this pie I wasn't really feeling very well so I made it and sent it away. However, I was told that it was really yummy!
This is called "mile high" for a very good reason - this pie is soooo tall!! You will not believe how much pie you will get when you make this. But it is easy which can be super nice with all the holiday hubaloo that keeps you so busy!
Mile High Chocolate Cream Pie
Recipe found at Instructables
Time: 20 minutes + at least 6 hours refrigeration
Time: 20 minutes + at least 6 hours refrigeration
Makes: 1 pie or 8 servings
Ingredients:
1 Graham Cracker Crust {use the good kind so your pie doesn't fall apart}
2 3/4 cups Milk, separated
2 envelopes Dream Whip {there are four envelopes in one box, which you can find next to the pudding in your grocery store}
1 small box instant chocolate pudding
1 small box instant butterscotch pudding
1 tsp. vanilla extract
1 8oz tub cool whip
-You'll also want an electric mixer unless you can hand mix something for about 8 minutes!
2 3/4 cups Milk, separated
2 envelopes Dream Whip {there are four envelopes in one box, which you can find next to the pudding in your grocery store}
1 small box instant chocolate pudding
1 small box instant butterscotch pudding
1 tsp. vanilla extract
1 8oz tub cool whip
-You'll also want an electric mixer unless you can hand mix something for about 8 minutes!
Directions:
Put one cup cold milk, 1 tsp. vanilla extract and two envelopes dream whip in a large bowl. Mix on high for about 6 minutes or until you get stiff peaks. I stopped the mixer every two minutes to scrape the bowl.
Now add the two boxes of pudding mix and 1 3/4 cups milk to the mixture. Mix on slow for one minute until combined. Scrape the bottom and sides of the bowl. Then mix on high for two minutes, scraping the bowl once more half-way through. When finished, the mixture should be stiff.
Pour the mixture into your graham cracker crust and put in the fridge. The longer it is there, the more set-up it will be. I would say that you could probably get away with 4 hours though more is certainly good.
Once pie is completely set-up, spread the cool whip on the top.
You can add sprinkles, chocolate syrup, crushed chocolate cookies or chocolate curls to the top.
You can also do like we did and just add the cool whip to the top of each individual piece rather than spread all the cool whip on top. I just couldn't handle the idea of that much cool whip on the top of one pie, plus the fact that you would have a hard time getting your pie out of the pan if it were that high!
Variation: you could use the sugar-free forms of pudding and skim milk to make this a relatively low-fat, low-sugar dessert.
Now add the two boxes of pudding mix and 1 3/4 cups milk to the mixture. Mix on slow for one minute until combined. Scrape the bottom and sides of the bowl. Then mix on high for two minutes, scraping the bowl once more half-way through. When finished, the mixture should be stiff.
Pour the mixture into your graham cracker crust and put in the fridge. The longer it is there, the more set-up it will be. I would say that you could probably get away with 4 hours though more is certainly good.
Once pie is completely set-up, spread the cool whip on the top.
You can add sprinkles, chocolate syrup, crushed chocolate cookies or chocolate curls to the top.
You can also do like we did and just add the cool whip to the top of each individual piece rather than spread all the cool whip on top. I just couldn't handle the idea of that much cool whip on the top of one pie, plus the fact that you would have a hard time getting your pie out of the pan if it were that high!
Variation: you could use the sugar-free forms of pudding and skim milk to make this a relatively low-fat, low-sugar dessert.
1 comment:
This sounds really good too. I considered making it for our Thanksgiving tomorrow, but where do you find Dream Whip in envelopes? I've never heard of that.
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