Saturday, November 20, 2010

Dessert Time !!!!

Chocolate Pudding Pie
(Serves 8)
Crust: Use this recipe or purchase a prepared graham cracker pie shell.
1½ cups graham cracker crumbs
¼ cup sugar
6 tbsp. butter (melted)
2 tbsp. cocoa powder
dash of cayenne pepper
dash of ground cinnamon
dash of cloves
dash of ground nutmeg
8 oz. Quick & Easy® Chocolate Pudding mix
6 fl. oz. Dark Roasted brewed coffee
6 fl. oz. hot tap water
8 oz. fat-free sour cream
1 pkg. unflavored gelatin
1 cup whipped cream
8 tsp. shaved chocolate
dash of cinnamon
dash of raspberry sauce

Use purchased graham cracker pie shell, or follow this recipe: Combine the graham cracker crumbs, sugar, cocoa powder, cayenne pepper, cinnamon, cloves and nutmeg and mix well. The ingredients listed as "dash" should be according to your own personal taste. Mix in the melted butter and combine well with a fork. Press the crust mixture into a 9-inch pie tin and bake in a preheated 350° F oven for 8-10 minutes. Remove and allow to cool.

For the filling: Sprinkle the gelatin over a small amount of cold water to hydrate; heat over a double boiler to melt. In a large bowl, combine the pudding mix with the coffee and tap water and stir until well blended. Stir in the sour cream until well blended and follow with the melted gelatin. Pour this mixture into the pie shell, cover and refrigerate overnight.

To serve, cut the pie into 8 equal portions. Place a slice on a plate drizzled with raspberry sauce. Equally divide the whipped cream among the portions, sprinkle shaved chocolate over the top and dust with cinnamon.

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