Vanilla Pudding Pie in Chocolate Graham cracker Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 225.9
- Total Fat: 4.3 g
- Cholesterol: 7.6 mg
- Sodium: 177.5 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 1.1 g
- Protein: 5.2 g
View full nutritional breakdown of Vanilla Pudding Pie in Chocolate Graham cracker Crust calories by ingredient
Introduction
Low in fat, but very tasty. Apple sauce really does work as a substitute for the butter in the crust. Low in fat, but very tasty. Apple sauce really does work as a substitute for the butter in the crust.Number of Servings: 8
Ingredients
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Crust:
1.25 cups (approximately 8) graham crackers, crumbed
1/3 cup apple sauce, unsweetened
1 packet/serving of Swiss Miss Rich Chocolate mix
2 tablespoons baker's cocoa
1 tablespoon white sugar
Pudding:
3 cups 1% milk
3 tablespoons corn starch
3/4 cup white sugar
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
Tips
Top with cinnamon and/or nutmeg prior to cooling. Serve with fresh berries.
Directions
To make crust, crush graham crackers with a rolling pin, or in a food processor, until fine and until 1.25 cups. Add apple sauce, hot chocolate packet, baker's cocoa and 1 tablespoon sugar and thoroughly mix. Spread into a 9" pie plate, including up the sides. Bake for 5 minutes in an oven pre-heated at 375 degrees. Set on a cooling rack.
To make the pudding, mix the milk into the remaining sugar and corn starch, until thoroughly mixed. Cook on medium heat, stirring continually, until thick and bubbly, then cook 2 more minutes. Remove from heat, beat the 2 eggs in a bowl and gradually stir 1 cup of the hot milk mixture to the eggs. Add the egg mixture back into the milk mixture and bring to a gentle boil. Reduce heat and cook 2 more minutes. Remove from heat and mix in butter and vanilla, until melted. Poor into pie crust and refrigerate for 2 hours.
Cut in eighths and serve.
Serving Size: Makes 8 wedges of a 9" pie
Number of Servings: 8
Recipe submitted by SparkPeople user CLAYMACT.
To make the pudding, mix the milk into the remaining sugar and corn starch, until thoroughly mixed. Cook on medium heat, stirring continually, until thick and bubbly, then cook 2 more minutes. Remove from heat, beat the 2 eggs in a bowl and gradually stir 1 cup of the hot milk mixture to the eggs. Add the egg mixture back into the milk mixture and bring to a gentle boil. Reduce heat and cook 2 more minutes. Remove from heat and mix in butter and vanilla, until melted. Poor into pie crust and refrigerate for 2 hours.
Cut in eighths and serve.
Serving Size: Makes 8 wedges of a 9" pie
Number of Servings: 8
Recipe submitted by SparkPeople user CLAYMACT.