Since we had a couple of boxes of Sugar-Free Jell-O Chocolate Pudding, I thought I’d try my hand at a pudding pie for dessert tonight. To make the crust, I found the following recipe entitled Pie Crust IV at Allrecipes.com:
- 1/2 cup shortening
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold water
- Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
- Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
I followed one member’s suggestion for a no-bake pie by baking the crust at 400 degrees F for 10 minutes and let it cool. I then made the chocolate pudding according to the box’s directions. When ready, I poured the pudding into the crust, covered it with plastic wrap and placed it in the refrigerator to chill.
Carlo and I just each had a slice of it. I think the crust should have been baked maybe another 2-3 minutes, but the pie still tasted good!!