Saturday, November 10, 2012

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

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