All this week I’ll be detailing some stellar Thanksgiving-worthy desserts.
First up, prepare yourself to meet one of the most delicious and adaptable pies you’ve ever seen.
Let’s walk through this together.
1) Choose a crust. It can be a pre-baked pie crust, a graham cracker crust, Oreo crust, shortbread crust…the options are endless, my friends.
2) Choose a pudding flavor. You can use a large box of cook-and-serve pudding (shhh, I won’t tell!) or 3 cups of a homemade recipe. You can opt for chocolate, vanilla. Butterscotch? Perhaps you want to live on the wild side and go for pistachio.
3) Choose your add-ins. Peanut butter. Raspberry jam. Marshmallow creme. Let your imagination go wild with the flavor combinations.
4) Choose your topping. Whipped cream is not optional, but what goes on beyond that is up to you. Crushed candy bars, finely chopped chocolate, fresh berries. Impress your tastebuds!
This pie is more a method than anything, but when my Aunt Marilyn emailed me saying she and her friend Debbie had made it three days in a row, I knew it had to be documented.
I am currently in love with the vanilla pudding/peanut butter/whipped cream/crushed butterfinger variety.
Don’t forget to let me know what pudding pie combo your mad cooking skills come up with!
Sky-Is-The-Limit Pudding Pie
Graham Cracker Crust:
- Sub out the graham crackers with Oreos, omit the sugar and voila! Oreo crust.
- 1 1/2 cups graham cracker crumbs (about 11 long rectangle crackers crushed)
- 1 tablespoon sugar
- 6 tablespoons butter, melted
- 1 (4.6 ounce) box cook-and-serve vanilla pudding or about 3 cups homemade vanilla pudding
- 1/3 to 1/2 cup creamy or crunch peanut butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup crushed Butterfinger Bars
- In a medium bowl, combine the graham cracker crumbs and the sugar and mix. Stir in the butter until well combined. Press the mixture into a 9-inch pie plate. Refrigerate until the pudding layer is ready.
- Follow the package or recipe directions for your pudding of choice. When the pudding is thickened and starting to boil (at the point that you would normally take it off the stove) stir in the peanut butter until it melts. Pour the pudding into the pie crust. Cover with a layer of plastic wrap pressed directly to the surface and refrigerate until the pie is well-chilled, 2 hours or up to 12 hours.
- In a small bowl, whip the cream and powdered sugar to soft peaks. Spread the whipped cream over the pie and top with the crushed candy bars. Chill until ready to serve.
Let’s talk about the adaptability of this pie, since that’s what makes it so great. First, choose a crust. Plain everyday pie crust (already baked), graham cracker crust, Oreo crust, the options are endless. Second, choose a pudding flavor. I opted for the easy route and used a box of cook-and-serve pudding but you could absolutely use a homemade pudding recipe. Vanilla, Chocolate, Banana, Butterscotch. Again, the pudding options are astounding. Third, choose add-ins of your choice. My rule of thumb is about 1/3 to 1/2 cup of “something” to add to the pudding. 1/3 cup of peanut butter in a chocolate or vanilla pie, 1/3 cup of raspberry jam in a chocolate pie, 1/3 cup of marshmallow creme in a butterscotch pie….got it? Finally, top the pie with whipped cream and finely chopped chocolate, berries or crushed candy and you’ve got yourself an amazing pudding pie.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted and expounded upon from my Aunt Marilyn and her friend, Debbie
Recipe Source: I’ve been making both of the pudding recipes for years based on recipes in my ancient recipe binders.