DUE TO THE RECENT STAY PUT ORDER, OUR BRICK & MORTAR STORE IS NO LONGER OPEN TO THE PUBLIC. WE ARE SERVICING ONLINE ORDERS, HOWEVER, SOME PRODUCTS ARE NOT IN STOCK AND WILL NOT BE AVAILABLE UNTIL AFTER THE QUARANTINE IS LIFTED.

Chocolate Pudding Pie

3 CUPS WHOLE MILK
4 EGG YOLKS
1 ½ CUPS SUGAR
¼ CUP CORN STARCH
2 TBSP. BUTTER
¼ TSP. SALT
2 TSP. VANILLA
½ TSP. INSTANT COFFEE
6 ½ OZ. BITTERSWEET CHOCOLATE -CHOPPED UP

MEDIUM HEAT- MIX SUGAR, YOLKS,  MILK, SALT AND CORN STARCH IN SAUCE PAN.

AS IT COMES TO A BOIL, LET BOIL LIKE 1 MINUTE

TAKE OFF HEAT, ADD VANILLA, BUTTER, COFFEE AND CHOCOLATE.

STIR TO INCORPORATE ALL INGREDIENTS,  WHEN CHOCOLATE IS MELTED POUR INTO YOUR CRUST.

NOW FOR THE CRUST!!!!

CRUST:

25 BLONDE OREOS
2 GRAHAM CRACKERS (2 SHEETS)
1/3 CUP BUTTER MELTED

BLEND IN FOOD PROCESSOR AND CRUSH REAL GOOD.

PRESS INTO A 9 INCH PIE PLATE AND BAKE AT 350 FOR 15-20 MINUTES.

COOL IN REFRIGERATOR 6 HOURS OR OVERNIGHT.

YOU CAN TOP WITH WHIPPED CREAM.

 

SO YUMMY!!!!

 

KEEP SMILING!!

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